Soup Spicy Chicken And Coconut Soup Food

SPICY THAI COCONUT CHICKEN SOUP

Steps:

• Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

COCONUT CHICKEN SOUP

Steps:

• Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
• Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.

SPICY COCONUT CHICKEN OR SEAFOOD SOUP

Steps:

• Heat coconut milk and chicken stock in a stockpot over medium heat for 3 minutes. Do not allow to boil.
• Add the lime leaves, galangal, chillies and lemongrass.
• Stir in the chicken or seafood and mushrooms. Cook until the soup just begins to boil. Turn off heat. Add the lime juice and fish sauce. Mix well. Remove and serve hot, garnished with spring onions and coriander leaves.

SOUP SPICY CHICKEN AND COCONUT SOUP

Steps:

• In a non-stick pan, roast the coconut flesh with green chillies until brown.Bring the chicken stock to a boil in a large pan; add the chicken, coconut water, roasted coconut and chillies, oyster mushrooms, lime leaves and salt.
• Bring once again to a boil. Lower heat and simmer until the chicken is tender. Stir in the fish sauce, sugar and lemon juice. Serve hot, garnished with coriander leaves.

SPICY SPINACH AND COCONUT SOUP

Steps:

• Carefully clean spinach leaves and pinch off the stems if they're thick and tough. Chop spinach leaves roughly.
• Peel onion and garlic gloves. Chop onions and crush garlic gloves with a spoon.
• Take seeds off chili pepper and finely chop it.
• Heat oil in a large saucepan over medium heat. Add onion, garlic and chili pepper, take temperature down to low heat and leave them for 5 minutes.
• Add cumin, turmeric and grated ginger. Add vegetable stock and coconut milk and take to a boil. Reduce heat and leave covered for 10 minutes.
• Preheat oven on broiler setting.
• Add spinach and leave them for 3 minutes or until they wither.
• Liquidize 3/4 of the soup and put it back in the pan with the remaining quarter.
• Squeeze lemon, add to soup and season with salt.
• Grill grated coconut for 2 minutes in the oven.
• Serve in individual bowls and decorate with grilled coconut.

SPICY CHICKEN SOUP WITH HINTS OF LEMONGRASS AND COCONUT MILK

Steps:

• Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
• Bring to boil over medium heat.
• Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
• Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
• Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.

TOM KA GAI (SPICY CHICKEN SOUP W/ COCONUT MILK)

Steps:

• Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves. I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release. These kaffir lime leaves are used in the same fashion we season soups with bay leaves. Bring the broth to a slow boil over medium heat.
• Add sliced chicken, mushrooms, water chestnuts, salt, lime juice, fish sauce and sugar, reserving more lime juice and fish sauce to add later to taste.
• Cook slowly, uncovered for 10 - 15 minutes, then add coconut milk, cilantro, green onion, tomato, fresh coconut meat, bruised chilies, and red curry paste. Stirring frequently, bring almost to a boil, then remove from heat and serve if you are happy with the flavor of lime juice to fish sauce in conjunction with the other ingredients. Cook this soup gently to prevent the coconut milk from separating.