Chicken Coconut Soup Food

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COCONUT CURRY SOUP WITH CHICKEN



Coconut Curry Soup with Chicken image

The best curry soup with chicken and coconut!

Provided by NUSIA

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

Time 1h25m

Yield 6

Number Of Ingredients 11

4 cups water
2 large bone-in chicken breasts, skin removed
1 tablespoon coconut oil
3 carrots, peeled and diced
1 onion, diced
1 red bell pepper, diced
1 cup cooked rice
3 tablespoons brown sugar
1 tablespoon curry paste
1 (14 ounce) can coconut milk
2 cubes chicken bouillon

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.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 22.5 g, Cholesterol 84.9 mg, Fat 28.7 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 17.9 g, Sodium 553.3 mg, Sugar 9.8 g

THAI COCONUT CHICKEN SOUP



Thai Coconut Chicken Soup image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 22

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns
3 kaffir lime leaves, fresh or dried, hand torn
2 small Thai chiles, halved lengthwise
2 cloves garlic, crushed
One 3-inch piece fresh ginger, peeled and cut into 4 chunks
1 stalk lemongrass (white part only), cracked open with the flat side of a knife
1 1/2 cups shredded cooked chicken
One 13-ounce can unsweetened coconut milk
One 8-ounce can straw mushrooms, rinsed
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
Juice of 4 limes
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
  • For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
  • Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

THAI CHICKEN-COCONUT SOUP



Thai Chicken-Coconut Soup image

Replacing full-fat coconut milk with a light version reduces fat, not flavor.

Provided by Georgia Downard

Categories     Soup/Stew     Chicken     Citrus     Ginger     Mushroom     Lunch     Coconut     Spinach     Hot Pepper     Healthy     Self     Quick and Healthy

Number Of Ingredients 16

4 ounces cellophane noodles
6 cups low-sodium chicken broth
1-2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
1 additional red Thai (or jalapeño) pepper slices for garnish
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)
1 cilantro sprigs for garnish

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.

THAI CHICKEN SOUP WITH COCONUT MILK (TOM KA GAI)



Thai Chicken Soup With Coconut Milk (Tom Ka Gai) image

Tom Ka Gai can be served as an appetizer or as the star player; add noodles if you plan to serve it as an entree.

Provided by Darlene Schmidt

Categories     Side Dish     Lunch     Dinner     Soup

Time 40m

Number Of Ingredients 16

1 stalk lemongrass (or 3 tablespoons frozen prepared lemongrass)
6 cups chicken stock
1 to 2 chicken breasts (sliced, or 1 to 2 cups roasted chicken or turkey)
1 cup shiitake mushrooms (sliced)
4 makrut lime leaves (fresh or frozen)
1 to 3 red chilies (fresh and minced to taste, or 1/2 to 3/4 teaspoon dried crushed chili peppers)
1 piece galangal (or ginger, thumb-sized and grated)
1/2 to 1 (13 1/2-ounce) can coconut milk (good-quality)
2 tablespoons fish sauce (or more to taste)
Optional: sliced bell pepper (or cherry tomatoes)
2 tablespoons lime juice
Optional: 1 teaspoon brown sugar (to taste)
Handful coriander leaves (fresh)
Handful basil leaves (fresh)
3 spring onions (sliced)
Optional: wheat noodles (or rice noodles, if serving as the main course)

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.

Nutrition Facts : Calories 310 kcal, Carbohydrate 18 g, Cholesterol 41 mg, Fiber 1 g, Protein 21 g, SaturatedFat 13 g, Sodium 857 mg, Sugar 5 g, Fat 18 g, ServingSize 2 servings, UnsaturatedFat 0 g

BEST EVER TOM KHA GAI - THAI COCONUT SOUP



Best Ever Tom Kha Gai - Thai Coconut Soup image

This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options offered.

Provided by Cheryl Malik

Categories     Main Course     Side Dish     Soup

Time 1h

Number Of Ingredients 16

1 tablespoon coconut oil
½ of one onion (sliced)
2 cloves garlic (chopped)
½ of one red jalapeno pepper (sliced, or a couple Thai chiles, halved)
3 ¼-inch slices galangal or ginger
1 lemongrass stalk (pounded with the side of a knife and cut into 2-inch long pieces)
2 teaspoons red Thai curry paste
4 cups chicken broth (see Notes if vegan or on Whole30)
4 cups canned coconut cream or coconut milk (see Notes)
2 medium chicken breasts (cut into bite-sized pieces, see Notes for vegan/vegetarian or to use shrimp)
8 ounces white mushroom caps (sliced)
1-2 tablespoons coconut sugar (if on Whole30, see Notes)
1 ½ - 2 tablespoons fish sauce (plus more to taste, see Notes if on Whole30 or vegan)
2-3 tablespoons fresh lime juice
2-3 green onions (sliced thin)
fresh cilantro (chopped, for garnish)

Steps:

  • In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
  • Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
  • Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

Nutrition Facts : Calories 682 kcal, Carbohydrate 18 g, Protein 27 g, Fat 60 g, SaturatedFat 52 g, Cholesterol 48 mg, Sodium 1266 mg, Fiber 5 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 4 g

COCONUT CURRY CHICKEN SOUP



Coconut Curry Chicken Soup image

Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. -Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 12

2 cans (13.66 ounces each) coconut milk
1/3 to 1/2 cup red curry paste
1 package (8.8 ounces) thin rice noodles
2 cans (14-1/2 ounces each) chicken broth
1/4 cup packed brown sugar
2 tablespoons fish sauce or soy sauce
3/4 teaspoon garlic salt
3 cups shredded rotisserie chicken
1-1/2 cups shredded cabbage
1-1/2 cups shredded carrots
3/4 cup bean sprouts
Fresh basil and cilantro leaves

Steps:

  • In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

Nutrition Facts : Calories 601 calories, Fat 34g fat (26g saturated fat), Cholesterol 65mg cholesterol, Sodium 1722mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.

THAI COCONUT CHICKEN SOUP



Thai Coconut Chicken soup image

This easy, delicious Thai coconut chicken soup recipe is light and fragrant flavored with ginger, garlic, soy and lime.

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 14

1 shallot (finely chopped )
3 garlic cloves (crushed)
2 tsp crushed ginger
4 cups chicken stock
400 g (14oz) coconut milk
1-2 tsp fish sauce (to taste )
2 tsp soy sauce
250 g (½lb) mushrooms (sliced)
500 g (1lb) chicken breasts (poached and shredded )
2 tsp lime juice
1 tsp salt
300 g (10oz) noodles
chilli (to serve)
coriander/cilantro (to serve )

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.

Nutrition Facts : Calories 349 kcal, Carbohydrate 47 g, Protein 21 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 53 mg, Sodium 824 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

THAI COCONUT CHICKEN SOUP (TOM KHA GAI)



Thai coconut chicken soup (Tom Kha Gai) image

This is a common creamy coconut soup in Thailand.

Provided by SapphireKT

Time 30m

Yield Serves 2

Number Of Ingredients 0

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.

EASY THAI COCONUT CHICKEN SOUP



Easy Thai Coconut Chicken Soup image

Creamy and flavorful, our Easy Thai Coconut Soup is the recipe you've been looking for.

Provided by Perdue Chicken

Yield Serves 4

Number Of Ingredients 15

4 PERDUE® Fresh Boneless Skinless Chicken Breast or PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
1 tbsp. vegetable oil
1 medium onion, thinly sliced
1 medium red bell pepper thinly sliced
1 clove garlic, minced
1-inch piece ginger, sliced into rounds
1 tsp. red curry paste or 2 tsp. Sriracha sauce
4 cups chicken broth
1 (15-ounce) can coconut milk
1 tbsp. brown sugar
4 ounces thin rice noodles or zucchini "noodles"
2 limes, juiced, plus more to taste
1/2 cup roughly chopped fresh cilantro
Lime wedges, for serving
Sriracha sauce, for serving

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.

Nutrition Facts : Serving Per Recipe 4 Amount Per Serving Calories 310 % Daily Value* Total Fat 14g 22% Saturated Fat 6g 30% Cholesterol 80mg 27% Sodium 1100mg 46% Total Carbs 11g 4% Dietary Fiber 1g 4% Sugars 7g Protein 33g Vitamin A 35% Vitamin C 80% Calcium 4% Iron 10% *Percent Daily Values are basedon a 2,000 calorie diet.

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Category Main


COCONUT CHICKEN SOUP: HOW TO MAKE IT ... - MISS CHINESE FOOD
The Chinese coconut chicken soup is a famous local flavor dish. The main ingredients are coconut, coconut water, chicken, pork ribs, goji berries, etc. This soup is also a women’s exclusive beauty soup. It has the functions of tonifying kidney, brain, blood, and spirit, and nourishing skin.
From misschinesefood.com
Category Soup
Calories 339 per serving


COCONUT CHICKEN NOODLE SOUP RECIPE - BBC FOOD
An incredibly quick chicken noodle soup with creamy coconut and some heat from the chilli. Sprinkle with fresh coriander or a squeeze of lime …
From bbc.co.uk
Category Main Course


CHICKEN COCONUT CURRY SOUP RECIPE | SOUP RECIPES | PBS FOOD
Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute. Reduce heat to medium and allow the soup to cook for 15-20 minutes. Serve with a …
From pbs.org
Estimated Reading Time 4 mins


COCONUT-CURRY CHICKEN SOUP RECIPE | COOKING LIGHT
Heat oil in pan over medium-high. Add 1/4 cup sliced shallots, curry paste, curry powder, turmeric, coriander, and garlic to pan; sauté 1 minute. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, chopped shallots, sugar, and fish sauce to pan; cook for 2 minutes.
From cookinglight.com
Servings 7
Calories 275 per serving
Total Time 25 mins


FILIPINO CHICKEN SOUP WITH COCONUT RICE RECIPE | MICHAEL ...
Keep warm. Place a medium saucepan over medium-high heat. Add the jasmine rice and remaining 2 cups chicken stock and season with salt and pepper. Bring to a strong simmer, then reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Meanwhile, scrape the coconut cream ...
From cookingchanneltv.com


THAI CHICKEN COCONUT CURRY SOUP | SOUP RECIPES | COOKERYBOOK+
Instructions. 1. Heat the olive oil in a large high-sided skillet over medium heat. Add the onion and cook until tender and fragrant, about 4-5 minutes. 2. Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper, to taste. 3.
From cookerybookplus.com


THAI CHICKEN COCONUT MILK RECIPE - ALL INFORMATION ABOUT ...
10 Best Thai Basil Chicken with Coconut Milk Recipes | Yummly best www.yummly.com. Chicken Curry in Coconut Milk Receitas Da Felicidade! coriander, bay leaf, apple, cinnamon stick, garlic paste, basmati rice and 7 more Thai Roasted Chicken with Coconut Milk and Basil Mashed Sweet Potatoes Zestuous lime, kosher salt, butter, basil leaves, coconut milk, black …
From therecipes.info


COCONUT SOUP RECIPES | ALLRECIPES
18 Coconut Soups That Offer Creamy Comfort Without the Dairy. Coconut adds flavor, fragrance, and a creamy texture to soup without the need for dairy. Choose from Chinese curried coconut egg-drop soup, a cooling cream of coconut cucumber soup, a vegetarian version of the classic Indian mulligatawny, and much more.
From allrecipes.com


TOM KHA GAI | CHICKEN COCONUT MILK SOUP | THAI FOOD ...
The Tom Kha Gai is another very famous Thai dish, prepared with coconut milk (and many other delicious ingredients) it is a one of the rare NON spicy Thai di...
From youtube.com


HOW YOU MAKE COCONUT CHICKEN SOUP? – FOOD & DRINK
Tom Yum and Tom Kha are two types of food. The delicious, creamy and fragrant coconut milk is the centerpiece of Tom Kha Gai. Traditionally made as a hot and sour soup, Tom Yum, however, consists of seasoned broth, shrimp, and tomato-based sauces. Is Tom Kha Soup Good For Stomach? Furthermore, a wide range of digestive problems can be cured by this …
From smallscreennetwork.com


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