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.
CHICKEN CURRY SOUP WITH COCONUT AND LIME
Chicken Curry Soup recipe with Coconut and Lime. Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.
Provided by Sue Ellison
Categories Soup/Stew Chicken Lime Coconut Curry Bon Appétit Colorado
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.
- Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.
CHICKEN COCONUT SOUP
Provided by Food Network
Time 1h5m
Number Of Ingredients 16
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.
CHICKEN CURRY SOUP WITH COCONUT AND LIME
Anything with coconut and lime just takes me right back to the tropics. I love this soup. It's actually a Thai recipe and is very easy and quick create. Plus, I usually have these ingredients on hand anyway, so it is also inexpensive. Enjoy.
Provided by Normaone
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.
- Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.
- Mix in lime juice.
- Season with salt and pepper.
- Divide rice between 4 bowls.
- Ladle soup over rice.
- Sprinkle with green onions and cilantro.
- Pass lime wedges separately.
- Serve.
COCONUT-LIME SOUP WITH CHICKEN AND RICE NOODLES
This soup has everything you could wish for in a family-friendly dinner recipe-it's tasty, has vegetables, is easy to make, and it's quick to prepare (only 40 minutes, start to finish).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Combine all ingredients except noodles in a large pot. Bring to a simmer over medium-high heat and simmer until chicken is cooked through, about 12 minutes. Transfer chicken to a plate; when cool enough to handle, shred meat from bones and discard bones. Add meat to soup.
- Cook noodles according to package directions, then add to soup. Add more fish sauce, if desired, and serve with lime halves for squeezing.
COCONUT-CHICKEN SOUP WITH CHILE AND LIME
Found a similar coconut-chicken soup recipe online and attempted to make it. It's worth trying. You can add additional vegetables if desired, I tried it with potatoes and it worked fine, just make sure you cook the potatoes thoroughly beforehand.
Provided by Kauiokalani
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil over medium heat in a large pot. Add onion, chile pepper, lemongrass, ginger, and salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
- Add chicken broth and chicken breasts to the pot and bring to a boil. Reduce heat to low and simmer until chicken is no longer pink in the center and juices run clear, 6 to 8 minutes. Discard lemongrass.
- Transfer chicken to a plate and let cool slightly. Shred using 2 forks.
- Stir bok choy and coconut milk into soup mixture and let simmer until tender, 5 to 7 minutes. Return shredded chicken to the pot. Serve soup with lime wedges and cilantro.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 15.4 g, Cholesterol 53 mg, Fat 30.8 g, Fiber 4.2 g, Protein 24.1 g, SaturatedFat 20 g, Sodium 2223.7 mg, Sugar 5.9 g
THAI COCONUT LIME CHICKEN
This creamy coconut lime sauce simply envelopes the chicken and makes for the tastiest easy dinner paired with steamed rice and some roasted broccoli!
Provided by Kari
Categories Dinner
Time 40m
Number Of Ingredients 12
Steps:
- Preheat a 9″ skillet (I use cast iron) over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom of the pan.
- Add the chicken breasts to the pan and cook until browned on both sides, 2-3 minutes per side. Then remove the chicken from the pan and set it aside.
- Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Lower the heat to medium-low and cook stirring often until the onion softens and is lightly browned, 4-5 minutes.
- Next add the optional chili, lime zest, coconut milk, and fish sauce. Bring the sauce to a boil, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
- Lower the heat to maintain a simmer, and add the chicken breasts back to the pan. Cook for about 10 minutes, then turn the chicken breasts over and cook an additional 10 minutes, or until the chicken is just done in the center.
- When the chicken is done, add the lime juice to the sauce, and season to taste with salt. Sprinkle the chopped fresh herbs over the top if using, and serve!
Nutrition Facts : Calories 314 calories, Sugar 1.2 g, Sodium 296.6 mg, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Carbohydrate 4.8 g, Fiber 0.5 g, Protein 27.3 g, Cholesterol 82.7 mg
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