Coconut Chicken And Rice Soup Food

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.

CHICKEN AND RICE SOUP

Steps:

• In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot.
• Combine all ingredients thoroughly.

COCONUT CHICKEN AND RICE

Steps:

• Combine 1 cup of the coconut milk, the lime zest, half of the garlic, the grated ginger, brown sugar and 1/2 teaspoon salt in a medium bowl. Add the chicken and toss to coat. Cover and let marinate 8 hours or overnight.
• Preheat a grill to medium high. Remove the chicken from the marinade and season lightly with salt.
• Heat the coconut oil in a medium saucepan over medium heat. Add the remaining garlic and the chopped ginger. Cook, stirring, until softened but not browned, 1 to 2 minutes. Add the rice; cook, stirring, until slightly toasted, 1 to 2 minutes. Add the remaining coconut milk, 1 1/4 cups water and 1/2 teaspoon salt. Bring to a simmer, then stir and reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
• Meanwhile, brush the grill with coconut oil. Grill the chicken until well marked and cooked through, about 10 minutes, flipping halfway through. Transfer to a plate and loosely cover.
• Fluff the rice with a fork. Add the broccoli, toasted coconut and scallions to the pan; toss to combine. Let sit to slightly cook the broccoli, about 2 minutes. Divide the chicken and rice among plates. Serve with lime wedges.

FILIPINO CHICKEN SOUP WITH COCONUT RICE

Steps:

• Place a heavy-bottomed pot over medium-high heat. Add olive oil to coat the bottom of the pot. Sprinkle the chicken on both sides with salt and pepper and add to the pot, skin-side down. Cook until deeply golden brown, 3 to 5 minutes per side, then mix in the garlic, ginger, coriander, turmeric and cayenne. Briefly saute, then add 8 cups chicken stock. Bring to a simmer, then cook until the chicken is cooked through, 20 to 30 minutes. Remove from the heat and strain, reserving the chicken. When the chicken is cool enough to handle, pull the meat and discard the skin and bones. Add back to the broth along with the fish sauce and bok choy. 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 off the top of the coconut milk. (If there is no separation, refrigerate the can of coconut milk for 1 hour; save the remaining coconut milk for another use.) Fold the coconut cream into the rice, then place quenelles (small oblong dollops) of rice in serving bowls.
• Garnish the rice with the sliced scallions, chiles and torn Thai basil. Ladle the chicken around the rice along with the broth. Serve with squeezes of lime.

COCONUT CHICKEN AND RICE SOUP

Steps:

• Cook rice according to package directions, omitting salt and fat.
• While rice cooks, bring broth and next 5 ingredients to a boil in a dutch oven.
• Add chicken and reduce heat .
• Simmer uncovered 2 minutes.
• Stir in cooked rice, onions, and lime juice.
• Ladle soup into bowls.

CHICKEN AND RICE SOUP

Steps:

• In a medium skillet brown the chicken in the oil and butter.
• Add the garlic and cook for 1 minute more, stirring so the garlic will not burn.
• In your slow cooker add the chicken broth, water, garlic powder, onion powder, dried parsley, salt, black pepper, and saffron.
• Turn your slow cooker to low heat and add the chicken.
• Let this mixture just simmer for 4-5 hours.
• After 4-5 hours turn slow cooker to high and let the liquid come to a boil.
• This may take 30-45 minutes.
• Add the rice (s).
• Turn your slow cooker back down to low and allow the rice to cook until it is not crunchy anymore, about 30-45 minutes.
• Add evaporated milk and let simmer for 10 more minutes.

SPICED COCONUT CHICKEN AND RICE

Steps:

• Select Sauté on high heat on the Instant Pot and add the oil.
• Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
• Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.
• Select Manual and cook for 13 minutes on high pressure.
• When cooking is complete, use a quick release. Transfer the chicken to a platter.
• Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.
• Meanwhile, remove the skin and bones from the chicken and discard.
• When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
• Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges.
• Variation
• To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.

THAI COCONUT CHICKEN AND RICE

Steps:

• In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
• Saute the chicken until cooked through.
• Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
• Serve over hot cooked basmati or white rice.
• (I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.

COCONUT CURRY CHICKEN NOODLE SOUP

Steps:

• Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
• Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
• Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

MALIA'S COCONUT CHICKEN AND RICE SOUP

Steps:

• Mix everything except for the chicken in a saucepan. Bring to a boil and simmer about 30 minutes until rice is cooked. Add chicken and mix thoroughly.