Coconut Chicken Noodle Soup With Thai Flavors Food

COCONUT CHICKEN NOODLE SOUP WITH THAI FLAVORS

Steps:

• Saute onion, garlic, and ginger in oil over medium heat.
• When onion is tender, add black pepper and cayenne, stirring to coat all.
• Add broth, coconut milk, soy sauce, and lime zest and bring to a boil.
• Reduce heat to a simmer.
• Break noodles in half and add to the pot. Partially cover and let simmer for 10 minutes, stirring occasionally.
• Add chicken and simmer until cooked through, about 2 minutes.
• Stir in lime juice and cilantro just before serving.

THAI COCONUT CHICKEN SOUP (NOODLE BOWL)

Steps:

• Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
• Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
• Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
• Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
• Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

COCONUT-CURRY NOODLE SOUP

Steps:

• In a large pot of boiling salted water, cook the spinach and snow peas just until the spinach wilts, 30 seconds.
• Remove the vegetables.
• Add the noodles to the water and cook until ad dente, 8 minutes. Drain well.
• Transfer the spinach, snow peas and noodles to bowls.
• Meanwhiles, in a large saucepan, heat 1 tablespoon of the oil.
• Cook the shallots over moderately high heat until lightly browned, 2 minutes; transfer to a plate.
• Reduce the heat to moderate.
• Add the remaining 2 tablespoons of oil, the garlic, curry paste, curry powder, coriander and turmeric and stir-fry for 30 seconds.
• Add the stock, bring to a boil and cook for 3 minutes.
• Add the coconut milk, fish sauce and sugar, bring to a boil. Cook for 5 minutes.
• Add the chicken, cilantro and scallions and cook just until heated through; season with salt.
• Ladle the soup over the noodles and serve with the cooked shallots, lime wedges and sliced chilies.

THAI COCONUT CURRY CHICKEN SOUP (30 MINUTE RECIPE)

Steps:

• Preparation.
• Approximate time: 10 mins.
• Cut the stems off the cilantro. Chop into small pieces and set aside. Wash the leaves. Set aside 80% of the leaves which will later be added to the soup. The other 20% you can set aside for a garnish. Cut the chicken into thin slices that will cook easily. About 2 by 1 (inches). Set aside.
• Take the hard exterior off the lemon grass. Cut it once lengthwise. (Do not cut it into small pieces as you will be removing these before serving). Set aside.
• Grate the outside of your two limes and save the zest for later. Roll the limes with the palm of your hands to loosen the juices. Squeeze into a bowl and save for later. Also save the lime leaves if you have them (these are often hard to find).
• Grate the frozen ginger and set aside.
• Julienne the carrots into thin slices. See a one minute tutorial here. Or if you have a spiralizer you are also use that.
• Now that you've prepare all your ingredients, you will find the actual cooking part much less stressful!
• Tips For Trying New Recipes:.
• Read the recipe ALL the way through before starting.
• We craft our recipes with PREP first because it's easier for you but most recipes don't come that way. You do NOT want to be reading the recipe for the first time while you cook because often the steps are not sequential. Steps that require the most preparation time can sneak up on you . This is especially inconvenient when your attention needs to be on timing things if you have already started cooking.
• Your goal is to mimic a cooking show and have all those little bowls with the ingredients pre-measured, vegetables pre-washed, chopped, and ready to go. This will make it easier to focus on the timing and when to add which ingredients. Not to mention it makes keeping your kitchen clean a breeze.
• The golden rule: everything that can be done beforehand, should be.
• Instructions.
• A can of coconut milk has a top layer of cream and a bottom layer of liquid. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
• Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
• Add the coconut juice from the first can and all the contents of the second and third cans along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce, ginger, and lime zest and juice. Simmer for 20 minutes or so.
• Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 3-5 minutes. Rice noodles just need to soak in the hot water (no cooking required) but you don't want to over cook them so keep an eye on them and use your judgement.
• Stir in most of the cilantro leaves. Scoop out the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves. Add Sriracha for extra spice.

OUR FAVORITE CHICKEN AND COCONUT SOUP - THAI STYLE

Steps:

• Heat oil in a large stock pot Add the lemon grass, ginger, garlic, and onion and stir fry for about one minute.
• Add the curry paste and Tom Kha soup mix paste and stir fry for about 30 seconds.
• Add the chicken stock, fish sauce, and sugar and bring to a boil.
• Reduce heat to low and simmer for about 15 minutes.
• Slice the baby corn vertically into four pieces so that the corn resembles small strips.
• Add the corn to the pot and simmer for 10 minutes.
• Add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes.
• Simmer until the chicken is no longer pink, about 5 to 10 minutes.
• Taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste.
• I usually add one more TBS of sugar.
• Serve the soup garnished with cilantro leaves.
• Note: If you have leftovers, the coconut milk will separate from the chicken broth when chilled.
• Simply warm the soup back up and stir to blend.

EASY THAI CHICKEN NOODLE SOUP

Steps:

• In saucepan, bring 4 cups of water to boil, add rice noodles. Remove from heat and let stand 8-10 minutes until tender. Drain and rinse noodles in cool water for 30 seconds. Place noodles in serving bowls.
• Bring 4 cups chicken stock, plus 1 cup water to boil.
• Add mushrooms and chicken, turn heat to medium and cook for 3-4 minutes or until chicken is cooked through.
• Remove from heat, add spinach, fish sauce and cilantro. Spoon over rice noodles.
• Keep leftovers, in the refrigerator .

ASIAN COMFORT FOOD (COCONUT-CURRY CHICKEN NOODLE SOUP)

Steps:

• Rinse chicken pieces well and place in bottom of large stockpot or Dutch oven. Cover with water and simmer 45 minutes (covered).
• Remove chicken to large bowl or platter. Allow both chicken and stock to fully cool.
• While stock and chicken are cooling, prepare carrots and onions as directed and set aside.
• When stock has fully cooled, skim any foamy residue or congealed fat from surface of stock and discard. Strain stock through a fine sieve and return to stockpot.
• When chicken has fully cooled, remove and discard skin. Debone chicken, shred chicken meat as you go and return chicken meat to stockpot.
• Add 2 cans coconut milk, carrot coins, onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors.
• Taste soup and adjust heat level - curry flavour according to your preferences with the addition of more curry paste (If using curry powder, you have already done this in Step 6 above).
• Over low heat, slowly return soup to a simmer and cook (uncovered) for 20 minutes.
• While soup is in final cooking stage, prepare rice noodles per package directions, drain well, rinse and set aside.
• If using snow peas as optional add, rinse well and add to simmering soup when 1 min of cooking time remains. When cooking is complete, remove soup from heat source & serve immediately.
• Place equal amount of rice noodles in the bottom of individual soup bowls, ladle soup over noodles, garnish as desired and serve with a small dish of soy sauce on the table.