Chicken Floating In Curried Coconut Soup Food

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.

CURRIED CHICKEN SOUP

Steps:

• In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

CURRIED CHICKEN-COCONUT SOUP

Steps:

• Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally 8 minutes. Quick-release any remaining pressure.
• Slowly release lid, standing back and allowing steam to escape. Transfer chicken to work surface; cool briefly. Remove bones. Cut chicken into 1/2-inch cubes. Return chicken to soup; add spinach. Simmer until spinach wilts, about 1 minute. Add lime juice. Season soup to taste with salt and pepper. Ladle soup into bowls; sprinkle with cilantro. Serve, passing lime wedges separately.
• *Available at Asian markets and in the produce section of some supermarkets.

CURRIED COCONUT CHICKEN SOUP

Steps:

• Slice chicken on diagonal thinly and quickly brown in a large pan or pot. (use a tbsp oil if needed).
• add curry powder, ginger, garlic, lime leaves and cook for a minute or two.
• add sugar and follow with lime juice.
• add chicken stock and coconut milk and fish sauce.
• add chopped potato.
• cook through until potato is tender- about 5 minutes if potato chopped smallish.
• add red pepper, bamboo shoots, basil and corn if using.
• cook a few minutes.serve.
• I also add salt and pepper, depending on the salt in the stock -- red pepper flakes also add to it if you like heat.
• can add leftover rice if you have some around.
• enjoy!

CURRIED COCONUT CHICKEN SOUP

Steps:

• Heat half of the oil in a large deep skillet over medium heat. Saute the chicken in two separate batches until lightly browned. Transfer the chicken to the slow cooker.
• Add the rest of the oil to the skillet and saute the onion, carrot, and bell pepper until almost tender, about 4 minutes. Stir in the garlic, ginger, and curry powder and heat through for a few seconds until aromatic. Add in broth, salt, and lemongrass and heat to boiling. Pour into slow cooker, cover, and cook for 3 to 5 hours on high, or 4 to 8 hours on low, until broth is well flavored and the veggies are tender.
• Meanwhile mix the coconut milk, peanut butter, soy sauce, brown sugar, and hot sauce to combine. Pour into soup in slow cooker and cook on high for 15 minutes. Stir in cilantro just before serving.

CURRIED CHICKEN SOUP

Steps:

• Begin cooking rice as instructed on the bag.
• In a large saucepan, combine chicken stock, bay leaf, cream of coconut and pineapple juice.
• Bring to a boil.
• Thicken the broth with a roux made of the butter and flour.
• To do this, in a separate pan, melt the butter with the flour until it bubbles and is foamy, then add to the broth and stir to thicken.
• Keep the broth on a low simmer to continue thickening while you prepare the chicken.
• Preheat a stock pot with 1/4 cup olive oil.
• Add black pepper and chicken to the stock pot, cook until 3/4 done.
• Add onion to the chicken and cook until transparent.
• Mix together spices and add them to the chicken mixture.
• Stir, saute lightly and finish with the heavy cream.
• To combine the ingredients, add the stock to the chicken mixture.
• Add the celery (still raw and crunchy) and the cooked wild rice.
• Season to taste with salt and pepper.
• When serving, top with toasted coconut or other ingredients as you choose.
• OR - Make this in the crock pot. To make it in the crock pot, put all ingredients except butter, flour, heavy cream and celery (and garnishes) in the crock pot. Don't cook the rice or the chicken - just dice the chicken and put it inches I used frozen stock and frozen chicken. Doesn't matter. Cook on high for about 4 hours or low for longer - as long as the rice is cooked, it's done. Then add chopped celery. Make roux and add to thicken. Add cream or milk, and you're done. Garnish as usual.

CURRIED COCONUT CHICKEN SOUP

Steps:

• Spray pan with cooking spray and add chicken.
• Once chicken begins to cook & turn white, add curry paste and stir to thinly coat chicken.
• Cook chicken 4-5 minutes or until almost cooked through.
• As chicken cooks, in separate sauce pan, begin to heat chicken broth. Bring to simmer.
• Add lime juice, ginger, fish sauce.
• Stir and simmer 2 minutes.
• Add water chestnuts, mushrooms and coconut milk.
• Simmer another 2 minutes. Taste, and adjust seasonings if needed. May need more lime juice, depending on your taste. Some people also add 1/2-1 TBS sugar or splenda. It's up to you.
• Add cooked chicken and green onions, stir and simmer for 1 minute.
• Serve!