Classic Chicken And Coconut Soup Recipes

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CHICKEN COCONUT SOUP



Chicken Coconut Soup image

Provided by Food Network

Time 1h5m

Number Of Ingredients 16

2 1/2 cups desiccated coconut
3 cups milk
4 stalks fresh lemongrass
4 cups chicken stock
15 quarter-sized slices fresh galanga, or fresh gingerroot
10 whole black peppercorns, crushed
3 serrano chiles, thinly sliced
12 fresh lime leaves (or scant 1/4 teaspoon grated lime zest)
2 cups coconut milk
1 whole chicken breast, boneless, skinless, cut into bite-size pieces
1 cup canned straw mushrooms, drained well
1/2 cup julienned snow peas
1/2 cup julienned carrots
2 tablespoons fish sauce
Juice of 2 limes
Fresh cilantro leaves, for garnish

Steps:

  • Combine the coconut with the milk in a heavy saucepan. Heat slowly, bring to a simmer, then remove from the heat and cool. Strain the milk, pressing down on the coconut meat to extract all the liquid. Squeeze all the coconut through a towel to get any last drops. Discard the coconut.
  • Remove the grassy tops of the lemongrass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over. Cut each stalk into 4 pieces.
  • In a saucepan bring chicken stock to a boil, reduce to a simmer, then add lemongrass, galanga, peppercorns, serrano chile, and lime leaves. Simmer 15 minutes, then add coconut milk and cook an additional 5 minutes. Add chicken pieces, straw mushrooms, snow peas, and carrots. Simmer for another 10 to 12 minutes. Stir in fish sauce, and lime juice and serve immediately. Garnish with cilantro leaves. Be careful to avoid chewing the lemongrass, galanga or ginger, or lime leaves when eating.

THAI COCONUT CHICKEN SOUP



Thai Coconut Chicken soup image

This easy, delicious Thai coconut chicken soup recipe is light and fragrant flavored with ginger, garlic, soy and lime.

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 14

1 shallot (finely chopped )
3 garlic cloves (crushed)
2 tsp crushed ginger
4 cups chicken stock
400 g (14oz) coconut milk
1-2 tsp fish sauce (to taste )
2 tsp soy sauce
250 g (½lb) mushrooms (sliced)
500 g (1lb) chicken breasts (poached and shredded )
2 tsp lime juice
1 tsp salt
300 g (10oz) noodles
chilli (to serve)
coriander/cilantro (to serve )

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.

Nutrition Facts : Calories 349 kcal, Carbohydrate 47 g, Protein 21 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 53 mg, Sodium 824 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

CLASSIC CHICKEN AND COCONUT SOUP



Classic Chicken and Coconut Soup image

Categories     Soup/Stew     Chicken     Leafy Green     Poultry     Low Carb     Quick & Easy     Fall     Winter     Bon Appétit

Yield Serves 2

Number Of Ingredients 7

2 cups canned low-salt chicken broth
1 14-ounce can unsweetened coconut milk
1/2 cup 1/4-inch-thick slices fresh lemongrass
1 large chicken breast half with skin and ribs
1 tablespoon (or more) lime juice
1/2 jalapeño chili, minced
Finely chopped fresh cilantro

Steps:

  • Bring first 3 ingredients to boil in heavy medium saucepan. Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes. Transfer chicken to plate; cool. Remove chicken skin and bones. Cut meat into 1/2-inch pieces.
  • Strain soup through sieve into small saucepan. Add 1 tablespoon lime juice and jalapeño to soup and simmer until reduced to 2 cups, about 20 minutes. Add chicken and simmer just to heat through. Taste, adding more lime juice if desired. Ladle soup into bowls. Sprinkle with fresh cilantro.

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