COCONUT CURRY CHICKEN SOUP
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
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.
COCONUT CURRY SOUP WITH CHICKEN
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
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
COCONUT-LIME CHICKEN CURRY SOUP
I created this chicken recipe to replicate the flavors of my favorite curry dish-slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.
Nutrition Facts : Calories 356 calories, Fat 16g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 455mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
CURRIED COCONUT CHICKEN SOUP
This is my version of the Thai soup Tom Kha Gai. I didn't use the kaffir lime leaves, galangal root or lemongrass that you'll typically find in the regular recipe b/c those ingredients can be hard to find. I wanted a version I could easily make with what I had on-hand & came up with this! So don't expect this soup to be exactly like real Thai coconut chicken soup... the flavor is slightly different, but I think still delicious in it's own right! Let me know what you think :-)
Provided by Kiki Freebird
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 97.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 34.2, Sodium 786.6, Carbohydrate 3, Fiber 0.5, Sugar 0.9, Protein 16.9
CURRIED CHICKEN SOUP
My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 270 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.
CURRIED COCONUT CHICKEN SOUP
From The Art of the Slow Cooker. Make sure the tough outer layer is removed from the lemongrass, the only part you want is the creamy white core.
Provided by Brookelynne26
Categories Chicken
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 572.9, Fat 30.2, SaturatedFat 15.2, Cholesterol 72.6, Sodium 1073.1, Carbohydrate 45.8, Fiber 2, Sugar 39.9, Protein 30.2
CURRIED COCONUT CHICKEN SOUP
This is a very flavorful soup that is quickly made and freezes well. It looks like a lot of ingredients but it really comes together quickly and I find it to be delicious!
Provided by brickhouse
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 116.3, Fat 1.5, SaturatedFat 0.4, Cholesterol 24.8, Sodium 586.7, Carbohydrate 13.5, Fiber 1.6, Sugar 4.6, Protein 12.2
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