Malias Coconut Chicken And Rice Soup Food

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.

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.

LAKSA SOUP - A MALAYSIAN COCONUT CURRY SOUP

Steps:

• Make the Laksa paste- see the notes below (or use store-bought laksa paste).
• Cook rice noodles according to directions. Set aside. See notes for fresh noodles.
• In a large heavy-bottom soup pot or dutch oven, heat 3 tablespoons oil over medium-high heat. Add all the homemade Laksa Paste (or the 7-ounce Jar), and saute, stirring constantly until it becomes very fragrant and deep in color about 2-3 minutes. (Turn stove fan on- it will smell strong- don't worry.). Add the chicken broth, scraping up all the brown bits. Add the lime leaves, salt and sugar and bring to a simmer.
• Add chicken and simmer 4-5 minutes. Add shrimp, cook for 2-3 minutes, add coconut milk. Simmer until heated through. Do not boil this too long or you will lose the lovely sweetness from the coconut milk- just gently warm.
• Add lime juice, starting with a 1 lime, and add more to taste. Add fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, and slightly salty (the noodles will mellow the salt out) and just a little limey. If it tastes, too "fishy" add more lime juice. Guests can squeeze more lime to taste. If you want more heat, add chili flakes or chili paste.
• Divide the cooked rice noodles among bowls. Ladle flavorful soup over top of noodles. Top bowls with a handful of fresh bean sprouts, fresh cilantro and/or mint. Serve with chili sauce and lime wedges.
• For rice noodles, calculate two ounces ( dry rice noodles ) per person.

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.

CHICKEN AND RICE SOUP

Steps:

• In large pot (2 gallon), add enough oil to cover bottom and put heat to high.
• Add cubed chicken and brown slightly, stirring occasionally.
• Add chopped veggies and spices, mix, cover and let cook for about 5 minutes, stir occasionally.
• Put in enough water to just cover veggies, cover, bring to a boil.
• Put in more water to reach about three inches from top.
• cover, bring to a boil, then turn down to medium low or until pot just barely boils.
• cook for about 25 minutes or until veggies tender (add reg rice here if using).
• turn off heat, add instant rice, stir, cover(keep on simmer for reg rice until tender).
• let sit for about ten minutes or until rice is tender.

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.

THAI CHICKEN AND RICE SOUP - KAO TOM GAI

Steps:

• In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
• Marinate chicken in lime juice/salt for about 5 minutes.
• In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.
• Cook, stirring for 10 minutes or so.
• In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.
• Serve.

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 RICE SOUP

Steps:

• Bring 4 cups of the broth to a boil in a large soup pot.
• Add the rice, celery, carrot and onion, and cook for 14 minutes.
• Stir in the chicken and the remaining broth, and cook another 5 to 6 minutes.