Chicken And Coconut Milk Soup Food

CHICKEN AND COCONUT MILK SOUP

Steps:

• Bring coconut milk to a boil in a medium saucepan. Add chicken and lemongrass. Reduce to a simmer, and cook, stirring occasionally, until chicken is just cooked through, about 4 minutes.
• Stir in scallions and Dragon chiles, and cook until heated through, about 30 seconds. Remove from heat. Stir in lime juice, fish sauce, and shredded cilantro. Garnish with cilantro leaves and Bird chiles. Serve immediately.

COCONUT CURRY SOUP WITH CHICKEN

Steps:

• Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
• Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
• Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.

COCONUT CHICKEN SOUP

Steps:

• Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
• Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.

THAI CHICKEN-COCONUT SOUP

Steps:

• Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

EASY THAI COCONUT CHICKEN SOUP

Steps:

• Thinly slice the chicken breasts crosswise into strips.
• Heat the vegetable oil in a medium pot over medium-high heat. Add the onion and red pepper. Cook until softened, stirring occasionally, about 2 minutes. Add the garlic, ginger and curry paste and cook for 30 seconds. Add the chicken broth, coconut milk and brown sugar. Cover and bring to a boil.
• Add the chicken and simmer until cooked through, about 5 to 7 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. (If using rice noodles, add the noodles and simmer uncovered until the noodles are al dente, about 5 minutes.)
• Remove from heat and stir in the lime juice, cilantro and zucchini noodles (if using). Serve with lime wedges and Sriracha sauce.

THAI CHICKEN SOUP WITH COCONUT MILK (TOM KA GAI)

Steps:

• Gather the ingredients.
• Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
• Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
• Add the chicken and mushrooms.
• Then add the prepared lemongrass-including the upper stalk pieces-the makrut lime leaves, and fresh chilies.
• Boil 5 to 8 minutes or until the chicken is cooked. Reduce heat down to medium.
• Add the galangal or ginger, 1/2 can of the coconut milk, the fish sauce, and extra vegetables (if using). Stir well and simmer gently for 1 to 2 minutes. Reduce heat to low.
• Add the lime juice and stir. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with saltiness, adding more fish sauce if the soup is not salty or flavorful enough, 1 tablespoon at a time. If it's too sour, add the brown sugar. If the soup is too spicy or if you'd like it creamier, add more coconut milk. If it's not spicy enough, add more chilies.
• Ladle the soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onions over each bowl.

CHICKEN COCONUT SOUP

Steps:

• Combine the coconut with the milk in a heavy saucepan. Heat slowly, bring to a simmer, then remove from the heat and cool. Strain the milk, pressing down on the coconut meat to extract all the liquid. Squeeze all the coconut through a towel to get any last drops. Discard the coconut.
• Remove the grassy tops of the lemongrass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over. Cut each stalk into 4 pieces.
• In a saucepan bring chicken stock to a boil, reduce to a simmer, then add lemongrass, galanga, peppercorns, serrano chile, and lime leaves. Simmer 15 minutes, then add coconut milk and cook an additional 5 minutes. Add chicken pieces, straw mushrooms, snow peas, and carrots. Simmer for another 10 to 12 minutes. Stir in fish sauce, and lime juice and serve immediately. Garnish with cilantro leaves. Be careful to avoid chewing the lemongrass, galanga or ginger, or lime leaves when eating.

THAI COCONUT MILK AND CHICKEN SOUP

Steps:

• Place chicken, chicken stock, galanga, and lemon grass in a large saucepan and bring to a boil.
• Reduce heat to low and simmer until chicken is cooked through.
• Add coconut milk and continue cooking on low until soup comes back to a simmer.
• Just before serving stir in fish sauce and lime juice.
• Pour into soup bowls and sprinkle top with scallions and cilantro.

CREAMY CARIBBEAN CHICKEN & COCONUT SOUP

Steps:

• Trim the spring onions and thinly slice.
• Peel the garlic and finely chop.
• Cut off the top from the chilli, slit down the side and remove seeds and membrane, then finely chop.
• Heat a large wok, add the oil and when hot, add the spring onions, garlic and chilli and stir-fry for 2 minutes or until the onion has softened.
• Stir in the turmeric and cook for 1 minute.
• Blend the coconut milk with the chicken stock until smooth, the pour into the wok.
• Add the pasta or spaghetti with the lemon slices and bring to the boil.
• Simmer, half-covered, for 10-12 minutes, or until pasta is tender, stirring occasionally.
• Remove the lemon slices and add the chicken.
• Season to taste with salt and pepper and simmer for 2-3 minutes or until the chicken is heated through.
• Stir in the chopped coriander and ladle into heated bowls.
• Garnish with sprigs of fresh coriander and serve immediately.

THAI CHICKEN AND COCONUT MILK SOUP

Steps:

• Place the chicken stock in a heavy-bottomed pot over high heat. Add the lime peel, lemon peel, ginger root, green chiles, and the cilantro stems and roots. Bring to a boil, turn down to a simmer and cook until reduced to 3 cups. Press occasionally on the solids with a wooden spoon to release flavor. Working with a sharp knife, cut the chicken breasts into broad slices, as thin as possible. Salt lightly, and reserve in refrigerator. When broth is reduced, strain into a measuring cup. Press on the solids in the strainer with a wooden spoon. Place the coconut milk in the soup pot over medium heat. Slowly stir in the reduced broth. Warm rapidly but do not allow to boil (otherwise the coconut milk will separate). When the soup is just below the boiling point, add the chicken slices. Remove from heat after 30 seconds (or when the chicken is just cooked through). Just before serving, mix together the lime juice and sugar in a small bowl. Blend in the fish sauce. Pour mixture into hot soup, season to taste and garnish soup with a little bit of chopped scallion and cilantro leaves. Yield: 6 first-course servings.
• Optional step: If your soup has curdled a bit, or if you'd like a fluffier texture in the soup, before you add the chicken, place the soup in a blender at high speed for 30 seconds. Then return to pot, add chicken and proceed as before. As an appetizer: Looks lovely served individually in six wide, shallow soup bowls. Great starter for many kinds of meals, not just Thai. As a main course: By doubling the amount of chicken and keeping the same amount of liquid, you convert this soup practically into a stew. The six wide, shallow bowls still work well; place a half-cup of steamed white rice to one side in each bowl, then divide the soup/stew among the bowls. Serve a tomato salad on the side that has been dressed with lime juice, sugar, fish sauce, and topped with chopped peanuts and minced cilantro. If you can get the Thai ingredients: for the lime and lemon peel, substitute 3/8 cup Keffir lime leaves, 2 lemon grass stalks chopped, 3 thick slices dried galanga root.

THAI COCONUT CHICKEN SOUP

Steps:

• In a large pot or Dutch oven set over medium-high heat, add a few tablespoons of vegetable oil and cook the shallot, garlic and ginger until fragrant.
• Pour in the chicken stock, coconut milk and a teaspoon or two fish sauce then bring to a simmer. Allow to cook for 5 minutes.
• Add the slices mushrooms, shredded chicken, soy sauce and lime juice. Bring to a simmer and allow to cook for 10 minutes. Season to taste.
• Cook the noodles according to package instructions then drain.
• Place noodles in large serving bowls.
• Ladle over the soup then garnish with fresh sliced chillies and cilantro/coriander.

THAI COCONUT CHICKEN SOUP (TOM KHA GAI)

Steps:

• Bring chicken stock or water to the boil, add galangal, lemon grass, kafir lime leaves, coriander stalks and boil for 5 minutes until fragrant.
• Add chicken breast to the soup, boil for another 5 minutes until cooked.
• Add a pinch of sugar, coconut milk, chillis, cherry tomatoes and mushroom. Bring the soup to the boil again.
• Take off the heat. Season with lime juice and fish sauce. Add coriander leaves and spring onions.