Thai Peanut Chicken Soup With Fresh Lime And Cilan Recipes

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THAI PEANUT CHICKEN



Thai Peanut Chicken image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 8

Number Of Ingredients 13

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

Steps:

  • Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
  • Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
  • Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

SKINNY THAI PEANUT CHICKEN SOUP



Skinny Thai Peanut Chicken Soup image

The peanut butter in this soup is not overwhelming, but gives this soup a depth and amazing richness. This soup is so hearty, satisfying and chock full of good-for-you ingredients. It includes chicken and a variety of chopped veggies, lots of fresh spinach, whole wheat couscous and a nice spice to it.

Provided by CaliforniaJan

Categories     Chicken Breast

Time 40m

Yield 1 1/4 cups, 8 serving(s)

Number Of Ingredients 15

1 1/4 cups yellow onions, diced
1 cup carrot, diced
1 cup celery, diced
1/2 cup red bell pepper, diced
cooking spray
1 tablespoon garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon red pepper flakes
6 cups chicken broth
2 cups cooked chicken breasts, diced
1 (14 1/2 ounce) can diced tomatoes
2/3 cup peanut butter
1/3 cup couscous
4 cups fresh spinach leaves
1/2 cup scallion, chopped (optional, for topping)

Steps:

  • In a microwave safe plate or bowl, add onions, carrots, celery and red bell pepper.
  • Cook in microwave for about 4 minutes until vegetables are softened.
  • 2. Coat a large nonstick pan or soup pot with cooking spray. Add cooked vegetables, garlic, chili powder and red pepper flakes. Sauté for about 1 minute. Stir often.
  • 3. Stir in broth, chicken and tomatoes. Bring to a boil, reduce heat to low and simmer 10 minutes.
  • 3. Stir in peanut butter with a fork. Make sure the peanut butter gets well blended. Add couscous, spinach and mix well. Cover, remove from heat. Allow to sit 5 minutes.
  • 3. To serve: Ladle 1¼ cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions, if desired.
  • 4. This soup will keep in the refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too!
  • Makes 8 main course soup servings (each serving 1¼ cups).
  • Healthy Benefits:.
  • Most of the fat in this soup comes from the peanut butter. Peanut butter is an excellent source of protein and healthy fats. Peanut butter contains the same ratio of saturated to unsaturated fats as olive oil, says Harvard Medical School. The poly and monounsaturated fats in the spread can help to lower your risk of developing heart disease and type 2 diabetes. For the healthiest choice, look for brands that have no oil or sugar added.
  • Whole wheat couscous (tiny pasta) is loaded with fiber. In fact, 1 cup cooked of whole wheat couscous has 7 grams of fiber. Whole wheat couscous derives from the whole grains of durum flour.

Nutrition Facts : Calories 291.3, Fat 15, SaturatedFat 3.4, Cholesterol 29.4, Sodium 730.7, Carbohydrate 18.9, Fiber 4.3, Sugar 6.6, Protein 22.2

THAI CHICKEN SALAD WITH PEANUTS AND LIME



Thai Chicken Salad with Peanuts and Lime image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

2 cooked chicken breast halves
4 cups chopped romaine lettuce
1 cup diced cucumber
1 cup diced tomato
1/2 cup chopped scallions
1 cup reduced-sodium chicken broth
2 tablespoons smooth peanut butter
1 tablespoon reduced-sodium soy sauce
2 tablespoon fresh lime juice
2 teaspoons sesame oil
1/4 cup dry roasted peanuts

Steps:

  • Using a fork, pull chicken meat from bone in shreds.
  • Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with chicken, cucumber, tomato, and scallions.
  • In a small bowl, whisk together broth, peanut butter, soy sauce, lime juice, and sesame oil. Pour mixture over salad. Top with peanuts just before serving.

THAI PEANUT CHICKEN SOUP WITH FRESH LIME AND CILAN



THAI PEANUT CHICKEN SOUP WITH FRESH LIME AND CILAN image

Categories     Soup/Stew     Chicken     Appetizer     Quick & Easy

Yield Serves 4

Number Of Ingredients 15

4 chicken breasts, medium dice
1 large onion, medium dice
3 ribs of celery, medium dice
3 cloves of garlic, minced
2 Tbsp. ginger, minced
1 Tbsp. Red Thai Curry paste
1 14 1/2 oz. can of coconut milk
1 qt. chicken stock
1 cup creamy peanut butter
10 fresh water chess nuts, peeled and sliced
3 Tbsp. Asian fish sauce
1 cup cilantro, rough chop
Limes for garnish, quartered
3 Tbsp. canola oil
Kosher Salt and pepper to taste

Steps:

  • Pre-heat the oven to 350 degrees F. In a bowl toss the chicken breast with a little canola oil, salt and pepper. Place the chicken in an oven proof pan and cook in the oven for 18 minutes. In a large heavy bottom soup pot, over medium high heat add the oil, onion, celery, garlic and ginger. Add Kosher Salt and pepper and sauté till the vegetables are translucent. Add the curry paste and cook for three to four minutes. Add the coconut milk, chicken stock, water chess nuts and the peanut butter. Stir to dissolve the peanut butter and bring to a boil, reduce the heat and to a simmer and cook for 15 minutes. Add the diced chicken, taste and reseason with salt and pepper. Add the fish sauce and cilantro. Garnish with lime wedges.

THAI PEANUT SOUP



Thai Peanut Soup image

Make and share this Thai Peanut Soup recipe from Food.com.

Provided by A la Carte

Categories     Thai

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 12

1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrot
3 tablespoons chopped sweet red peppers
1 tablespoon butter
3 tablespoons flour
1 tablespoon finely chopped lemongrass (white portion only)
1 teaspoon chopped red chile (to taste)
14 ounces chicken broth
1 1/2 cups unsweetened coconut milk
1/2 cup peanut butter
2 tablespoons soy sauce

Steps:

  • Cook onion, celery, carrot and red pepper in butter until softened, about 5 minutes. Add the lemon grass, red chili, stir and cook for 1 minute. Stir in the flour, and let cook for 1 minute, stirring all the time.
  • Add chicken broth, coconut milk and soy sauce, and stir to combine well. Add the peanut butter. Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit). Heat until hot and bubbly.
  • Serve with chopped fresh roasted peanuts and green onions as a garnish.

Nutrition Facts : Calories 880.9, Fat 75.9, SaturatedFat 42.9, Cholesterol 15.3, Sodium 2057.8, Carbohydrate 34.7, Fiber 6, Sugar 10, Protein 27.9

GRILLED CILANTRO-LIME CHICKEN THIGHS



Grilled Cilantro-Lime Chicken Thighs image

All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.

Provided by Soup Loving Nicole

Categories     Chicken Thighs

Time 2h17m

Yield 4

Number Of Ingredients 8

½ cup chopped fresh cilantro
¼ cup olive oil
2 tablespoons lime juice
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
salt and ground black pepper to taste
2 pounds boneless, skinless chicken thighs
lime wedges for garnish

Steps:

  • Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
  • Preheat an outdoor grill over medium-high heat and lightly oil the grate.
  • Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.

Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg

COCONUT-CHICKEN SOUP WITH CHILE AND LIME



Coconut-Chicken Soup with Chile and Lime image

Found a similar coconut-chicken soup recipe online and attempted to make it. It's worth trying. You can add additional vegetables if desired, I tried it with potatoes and it worked fine, just make sure you cook the potatoes thoroughly beforehand.

Provided by Kauiokalani

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, sliced
1 Thai chile pepper, halved
1 3-inch piece lemongrass, smashed
2 tablespoons minced fresh ginger root
½ teaspoon salt
6 cups chicken broth
¾ pound skinless, boneless chicken breasts
1 medium head bok choy, chopped
1 (14 ounce) can coconut milk
1 lime, cut into wedges, or as needed
1 teaspoon chopped fresh cilantro, or to taste

Steps:

  • Heat oil over medium heat in a large pot. Add onion, chile pepper, lemongrass, ginger, and salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
  • Add chicken broth and chicken breasts to the pot and bring to a boil. Reduce heat to low and simmer until chicken is no longer pink in the center and juices run clear, 6 to 8 minutes. Discard lemongrass.
  • Transfer chicken to a plate and let cool slightly. Shred using 2 forks.
  • Stir bok choy and coconut milk into soup mixture and let simmer until tender, 5 to 7 minutes. Return shredded chicken to the pot. Serve soup with lime wedges and cilantro.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 15.4 g, Cholesterol 53 mg, Fat 30.8 g, Fiber 4.2 g, Protein 24.1 g, SaturatedFat 20 g, Sodium 2223.7 mg, Sugar 5.9 g

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