Coconut Chicken Soup With Chile And Lime Recipes

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COCONUT-LIME CHICKEN CURRY SOUP



Coconut-Lime Chicken Curry Soup image

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

2 cans (13.66 ounces each) light coconut milk
2 cans (4 ounces each) chopped green chiles
8 green onions, sliced
2 teaspoons grated lime zest
1/2 cup lime juice
1/4 cup sweet chili sauce
6 garlic cloves, minced
4 teaspoons curry powder
1/2 teaspoon salt
2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
3 cups cooked basmati rice
Minced fresh cilantro

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 with Coconut and Lime image

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

1 14 1/2-ounce can low-salt chicken broth
1 13 1/2- to 14-ounce can unsweetened coconut milk
1/2 tablespoon curry powder
1 jalapeño chili, seeded, minced
4 boneless skinless chicken breast halves, cut into 3/4-inch pieces
2 tablespoons fresh lime juice
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 cup freshly cooked white rice
Lime wedges

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



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.

CHICKEN CURRY SOUP WITH COCONUT AND LIME



Chicken Curry Soup with Coconut and Lime image

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

1 (14 1/2 ounce) can reduced-sodium chicken broth
1 (14 ounce) can unsweetened coconut milk
1/2 tablespoon curry powder
1 jalapeno chile, seeded and minced
4 boneless skinless chicken breast halves, cut into 3/4 inch pieces
2 tablespoons fresh lime juice
salt and pepper
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 cup freshly cooked white rice
lime wedge

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



Coconut-Lime Soup with Chicken and Rice Noodles image

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

2 small red Thai chiles, thinly sliced
8 sprigs cilantro
1 1/4 pounds bone-in chicken thighs, skin removed
1 can (14 ounces) unsweetened coconut milk
1 can (14.5 ounces) chicken broth
A 1 1/2-inch piece fresh ginger, peeled
1 fresh kaffir lime leaf
1/4 cup fresh lime juice (from about 5 limes), plus lime halves, for serving
3 tablespoons fish sauce, plus more for serving
Broad flat rice noodles, such as pad Thai noodles

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



Coconut-Chicken Soup with Chile and Lime image

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

2 tablespoons olive oil
1 medium onion, sliced
1 Thai chile pepper, halved
1 3-inch piece lemongrass, smashed
2 tablespoons minced fresh ginger root
½ teaspoon salt
6 cups chicken broth
¾ pound skinless, boneless chicken breasts
1 medium head bok choy, chopped
1 (14 ounce) can coconut milk
1 lime, cut into wedges, or as needed
1 teaspoon chopped fresh cilantro, or to taste

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



Thai Coconut Lime Chicken image

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

2 tablespoons avocado oil, or sautéing oil of choice
3 boneless skinless chicken breasts, 1 1/2 pounds
1/2 cup minced yellow/white onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 red chili, thinly sliced, optional
2 teaspoons lime zest, grated with a microplane
1 can full fat coconut milk, 13.66 oz
1 tablespoon fish sauce
2 tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro and/or Thai basil, optional
Additional lime wedges for serving, and sliced chili for garnish if desired

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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