Spicy Chicken Soup With Coconut Milk Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY THAI COCONUT CHICKEN SOUP



Spicy Thai Coconut Chicken Soup image

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 6 servings (2 quarts)

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

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.

Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

SPICY CHICKEN COCONUT CURRY



Spicy Chicken Coconut Curry image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 26

3 tablespoons Ghee, recipe follows
2 medium onions, chopped
One 1-inch piece ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons Curry Powder, recipe follows
1 cinnamon stick
1 to 3 dried red chiles
Kosher salt and freshly ground black pepper
Two 15-ounce cans unsweetened coconut milk
2 cups chicken stock
4 tomatoes, seeded and chopped
6 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced
Mint leaves, for garnish
1 pound unsalted butter
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried red chiles, broken in pieces, seeds discarded
2 tablespoons turmeric

Steps:

  • Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
  • Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
  • Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

SPICY CURRY-COCONUT CHICKEN NOODLE SOUP



Spicy Curry-Coconut Chicken Noodle Soup image

Next time you feel a cold coming on, reach for your spice cabinet and your fridge's produce drawer to rev up your immune system. With antioxidant, anti-inflammatory and sometimes even antibacterial properties, spices have long been prized for their medicinal qualities. This Thai interpretation of a comfort food classic gets its kick from yellow curry paste and extra-hot red jalapenos.

Provided by Silvana Nardone

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

One 3.5-ounce package shiitake mushrooms, stems removed and caps thinly sliced
1 cup snow peas, halved crosswise
1/2 medium onion, thinly sliced
1 tablespoon peeled and finely chopped fresh ginger
2 cloves garlic, finely chopped
2 teaspoons Thai yellow curry paste
1 teaspoon curry powder
1 teaspoon ground turmeric
4 cups chicken broth
One 13.5-ounce can unsweetened coconut milk
2 tablespoons Asian fish sauce
2 tablespoons coconut sugar
2 cups shredded cooked chicken
Lime wedges, for serving
Sliced red jalapenos, for serving
Fresh cilantro leaves, for serving
Fresh basil leaves, for serving
Salt
12 ounces dried rice or ramen noodles
2 tablespoons olive oil

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls.
  • Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls.
  • Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.

SPICY CHICKEN THAI SOUP



Spicy Chicken Thai Soup image

This easy, rich and creamy Thai soup made with chicken and coconut milk is sure to be a hit.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 5

Number Of Ingredients 11

1 tablespoon vegetable oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 carton (32 oz) Progresso™ chicken broth
1 box Hamburger Helper™ lasagna
1 teaspoon grated fresh gingerroot
2 tablespoons red curry paste
1 tablespoon chile paste
1 medium red bell pepper, cut into 2-inch strips (about 1 cup)
2 cups shredded cooked chicken
1 can (13.66 oz) coconut milk (not cream of coconut)

Steps:

  • In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes or until onion is translucent.
  • Stir in chicken broth, sauce mix (from Hamburger Helper™ box), gingerroot, curry paste and chile paste. Heat to boiling, stirring constantly.
  • Reduce heat; cover and simmer 10 minutes, stirring occasionally.
  • Stir in uncooked pasta (from Hamburger Helper™ box), bell pepper, chicken and coconut milk. Heat to boiling. Reduce heat; cover and simmer 10 minutes longer or until pasta is tender.

Nutrition Facts : Calories 450, Carbohydrate 37 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 21 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 11 g, TransFat 0 g

SPICY COCONUT CHICKEN CASSEROLE



Spicy Coconut Chicken Casserole image

Settle in for the night with this cozy curry that gets to the table quickly and gets cleaned up even faster.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 10

1 tablespoon olive oil
4 whole chicken legs (about 3 pounds total)
Coarse salt and ground pepper
1 can (14.5 ounces) light coconut milk
1 1/2 cups canned reduced-sodium chicken broth
1 to 2 teaspoons Thai red curry paste
1 cup jasmine rice
2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
8 ounces green beans (stem ends removed), cut into 1-inch lengths
1/2 lemon, cut into wedges, for serving

Steps:

  • In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
  • To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
  • Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.

Nutrition Facts : Calories 682 g, Fat 38 g, Fiber 3 g, Protein 51 g

CHICKEN AND COCONUT MILK SOUP



Chicken and Coconut Milk Soup image

The hot peppers in this dish are balanced by the cool, soothing coconut milk, leaving you with a refreshing combination of flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

3 3/4 cup light coconut milk (30 ounces)
6 ounces boneless, skinless chicken breasts, cut into thin strips
2 fresh lemongrass stalks, trimmed and thinly sliced
2 scallions, thinly sliced (about 3 tablespoons)
3 to 4 Thai Dragon chiles (red, green, or a combination), thinly sliced into rings, plus a sprig for garnish
5 tablespoons fresh lime juice
3 tablespoons Thai fish sauce
3 sprigs fresh cilantro, shredded, plus more leaves for garnish
Bird chiles, for garnish

Steps:

  • Bring coconut milk to a boil in a medium saucepan. Add chicken and lemongrass. Reduce to a simmer, and cook, stirring occasionally, until chicken is just cooked through, about 4 minutes.
  • Stir in scallions and Dragon chiles, and cook until heated through, about 30 seconds. Remove from heat. Stir in lime juice, fish sauce, and shredded cilantro. Garnish with cilantro leaves and Bird chiles. Serve immediately.

SPICY CHICKEN SOUP WITH HINTS OF LEMONGRASS AND COCONUT MILK



Spicy Chicken Soup With Hints of Lemongrass and Coconut Milk image

This is a delightful soup ,creamy with coconut milk and fragrant with the elusive flavor of lemongrass.I got hold of the recipe years ago from a thai lady who was offering cooking classes for the expat wives .Even my little one eats this without complaining.

Provided by Ozlem Altinok

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

400 g chicken breasts, sliced into strips seasoned with
1 teaspoon fish sauce
1 teaspoon sesame oil
1 teaspoon cornflour
1 (400 g) can button mushrooms
1 cup good chicken stock
2 stalks lemongrass, sliced
3 kaffir lime leaves, shredded
1 large onion, sliced
1 (200 ml) can coconut milk, diluted to give 4 cups
6 birds eye chiles, bruised
4 tablespoons lime juice
3 tablespoons fish sauce
1/2 teaspoon sugar
1 -2 teaspoon salt, to taste
1 sprig coriander leaves

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.

COCONUT CURRY CHICKEN SOUP



Coconut Curry Chicken Soup image

Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. -Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 12

2 cans (13.66 ounces each) coconut milk
1/3 to 1/2 cup red curry paste
1 package (8.8 ounces) thin rice noodles
2 cans (14-1/2 ounces each) chicken broth
1/4 cup packed brown sugar
2 tablespoons fish sauce or soy sauce
3/4 teaspoon garlic salt
3 cups shredded rotisserie chicken
1-1/2 cups shredded cabbage
1-1/2 cups shredded carrots
3/4 cup bean sprouts
Fresh basil and cilantro leaves

Steps:

  • In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

Nutrition Facts : Calories 601 calories, Fat 34g fat (26g saturated fat), Cholesterol 65mg cholesterol, Sodium 1722mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.

SPICY CHICKEN THAI SOUP



Spicy Chicken Thai Soup image

Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
4 cloves garlic, chopped
1 (4 inch) piece fresh ginger root, chopped
4 cups chicken broth
1 tablespoon vegetable oil
2 ½ pounds skinless, boneless chicken thighs, cut into chunks
12 ounces fresh white mushrooms, quartered
2 teaspoons red curry paste
3 tablespoons fish sauce
1 lime, juiced
2 (14 ounce) cans coconut milk
1 red onion, sliced
½ bunch cilantro, roughly chopped
1 lime, cut into wedges, for serving
1 fresh jalapeno pepper, sliced into rings

Steps:

  • Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  • Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
  • Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
  • Stir in mushrooms and cook for 5 more minutes.
  • Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
  • Skim off any excess oil and fat that rises to the top and discard.
  • Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
  • Remove from heat and add about 1/2 the cilantro.
  • Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Nutrition Facts : Calories 596 calories, Carbohydrate 14.3 g, Cholesterol 114 mg, Fat 44.8 g, Fiber 3 g, Protein 41 g, SaturatedFat 28.9 g, Sodium 1207.4 mg, Sugar 2.9 g

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



Tom Ka Gai (Spicy Chicken Soup W/ Coconut Milk) image

I tried many ways of making this delicious coconut / lemongrass soup, but in the end, I had two versions which I really liked and this was the favorite of the two. I grow most of the ingredients fresh in my yard which definitely adds to the great flavor. Most Thai markets also have these ingredients fresh too. Frozen Lemon Grass, kaffir lime leaves and galangal ginger taste good too if fresh cannot be found. I'd use frozen over freeze dried anytime. Also the ground lemon grass that comes in a tube in some grocery stores is not recommended for this recipe.

Provided by Ian Magary

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 21

1 (32 ounce) box chicken stock, plus
1 (14 ounce) can chicken stock
2 whole stems lemongrass (cut into 1 inch pieces)
2 inches galangal ginger
3 kaffir lime leaves (or leaves from a citrus tree)
3/4 lb chicken (sliced into bite sized pieces)
1 (10 ounce) can straw mushrooms, or
1 (10 ounce) package fresh straw mushrooms
0.5 (8 ounce) package common mushrooms (Agaricus bisporus)
1 (8 ounce) can water chestnuts
1 teaspoon salt
4 tablespoons lime juice (or more to taste)
3 tablespoons fish sauce (or more to taste)
1 tablespoon sugar
3 (14 ounce) cans coconut milk
1/3-1/2 bunch cilantro
1 -2 green onion
1 tomatoes (halved and then quartered)
1/2 cup fresh coconut meat (from a young, green coconut)
2 -3 whole bruised Thai chiles
2 teaspoons red curry paste (more if you like it hot)

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.

Nutrition Facts : Calories 1059.4, Fat 48, SaturatedFat 37.3, Cholesterol 49, Sodium 1896.3, Carbohydrate 138.7, Fiber 5.3, Sugar 116.8, Protein 24.5

CHICKEN-COCONUT SOUP



Chicken-Coconut Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

4 stalks fresh lemon grass, trimmed and cut 6 inches long
4 1/2 cups unsweetened canned coconut milk
1 1/2 cups fresh or canned chicken stock
1 pound boneless chicken cut in large bite-size pieces
20 slices fresh galangal or ginger each the size of a quarter
10 black peppercorns
6 makrut lime leaves, optional
1 cup well-drained canned straw mushrooms halved lengthwise
2 tablespoons Thai fish sauce (nuoc mam), or to taste
2 tablespoons fresh lime juice
1 tablespoon whole fresh coriander leaves

Steps:

  • Trim the roots from the lemon grass and strip away the outer leaves. Bruise the stalks at 2-inch intervals with the blunt edge of a knife or cleaver; then, cut each crosswise into four pieces. Set aside.
  • Combine the coconut milk and the chicken stock in a 3-quart saucepan, and bring to a gentle boil. Stir in the lemon grass, chicken, galangal, peppercorns and lime leaves. Simmer until the chicken is cooked through, about 15 minutes.
  • Add the mushrooms, remove from heat and stir in the fish sauce and lime juice. Taste for seasoning, adding more fish sauce and lime juice if desired. Scatter with coriander leaves, and serve.

COCONUT CHICKEN SOUP



Coconut Chicken Soup image

It is a northern Thai soup called Tom Khai Gai. Much of the flavor comes from the garnish that is added after it is cooked: the fresh lime, chiles, coriander leaves, and the roasted chili curry paste. This soup will have a bite to it no matter what you do, but you can modify the spiciness by changing the peppers and the amount of chili paste that you use.

Provided by ellisreyes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12

1 cup coconut milk
2 lemon grass, chopped
4 slices (1/2-inch) piece peeled fresh ginger
5 kaffir lime leaves, torn in half
¾ pound skinless, boneless chicken breasts, cut into strips
5 tablespoons fish sauce
2 tablespoons white sugar
1 cup coconut milk
½ cup lime juice
1 teaspoon red curry paste
¼ cup coarsely chopped cilantro
15 green Thai chiles, crushed

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.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 32 g, Cholesterol 49.4 mg, Fat 25.6 g, Fiber 4.2 g, Protein 26.7 g, SaturatedFat 21.7 g, Sodium 1476.6 mg, Sugar 16.2 g

More about "spicy chicken soup with coconut milk recipes"

SPICY COCONUT CHICKEN SOUP RECIPE | EATINGWELL
2022-02-11 Step 1. Season both sides of chicken with 1/2 teaspoon pepper. Sprinkle 1 tablespoon spice blend (or curry powder) on the underside. Advertisement. Step 2. Heat oil in a large pot over medium heat. Add pandan, if using, cinnamon stick, cardamom, fenugreek and mustard seeds. Cook, stirring, for 2 minutes. Discard the pandan and cinnamon stick.
From eatingwell.com
Category Healthy Chicken Soup Recipes
Calories 413 per serving
Total Time 1 hr 15 mins


THAI CHICKEN SOUP WITH COCONUT MILK (TOM KA GAI) RECIPE
2007-01-30 Boil 5 to 8 minutes or until the chicken is cooked. Reduce heat down to medium. The Spruce / Ahlam Raffii. Add the galangal or ginger, 1/2 can of the coconut milk, the fish sauce, and extra vegetables (if using). Stir well and simmer gently for 1 …
From thespruceeats.com
Ratings 79
Calories 310 per serving
Category Side Dish, Lunch, Dinner, Soup


SPICY THAI COCONUT CHICKEN SOUP RECIPE | MYRECIPES
2011-12-15 Instructions Checklist. Step 1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer.
From myrecipes.com
5/5 (84)
Calories 224 per serving


SOUPS MADE WITH COCONUT MILK BEST RECIPES
How to make healthy pumpkin and coconut milk soup? There are 3 easy and simple steps for making healthy soup with pumpkin and coconut milk: Sauté onion, garlic and ginger. Add pumpkin and water or stock and boil pumpkin till soft and tender. Add black pepper powder. Blend using a hand blender or cool down completely and blend using a blender ...
From findrecipes.info


THAI COCONUT CURRY NOODLE SOUP WITH CHICKEN MEATBALLS RECIPE
Step 5. To the same pot, add the remaining Extra-Virgin Olive Oil (1 Tbsp) and the Thai Red Curry Paste (1/4 cup) . Cook until fragrant, about 2 minutes. Step 6. Stir in Full-Fat Coconut Milk (2 cans) , Chicken Stock (3 cups) , Fish Sauce (3 Tbsp) , and Honey (1 Tbsp) . Slide the meatballs and bok choy back into the pot with the broth.
From sidechef.com


SPICY COCONUT CHICKEN SOUP WITH UDON RECIPE | SIDECHEF
Add Udon Noodles (1 pckg) and 1/2 of the chicken to the soup, heat through and check/adjust for seasoning. Add Scallions (2 Tbsp) , Fresh Cilantro (to taste) and Chili Peppers (to taste) . Step 5. Add the rest of the shredded chicken to a serving bowl. Top with the noodles from the soup, cover with the rest of the soup and garnish with more ...
From sidechef.com


SPICY CHICKEN THAI SOUP
This Thai-inspired soup is full of chunks of tender chicken and mushrooms, and is rich and spicy with the addition of coconut milk, red curry paste, ginger, and garlic.
From amalthea.is-an-engineer.com


THAI SPICY CHICKEN NOODLE SOUP (EASY 15-MINUTE RECIPE)
2020-04-29 Instructions. In a large pot, heat the oil over medium heat. Add onion and bell pepper and cook for 4 minutes or until softened. Add garlic, ginger, and curry paste and cook for another minute until fragrant. Stir in the broth, coconut milk, fish sauce, and chicken. Bring to a …
From everydayeasyeats.com


TOM KHA GAI (COCONUT MILK CHICKEN SOUP) - THAT SPICY CHICK
2022-01-03 Build the soup. Pour in half of the coconut milk and add the Thai herbs. Stir to combine and bring to a slow simmer for a few minutes. Cook the mushrooms and tomato. Pour in the rest of the coconut milk, and add the veggies and water. Cover and let everything simmer for a few minutes. Cook the chicken.
From thatspicychick.com


SPICY CHICKEN SOUP WITH COCONUT MILK | HAIKU
Add the Haiku coconut milk, the chicken broth and lemongrass. Bring to a boil. Continue cooking with the cover off for 8 to 10 minutes on medium low heat. Add the rest of the ingredients except for the rice noodles and coriander. Bring to a boil again and simmer for 5 minutes, just until the center of the chicken breast is no longer pink.
From haikucuisine.com


10 BEST CURRY CHICKEN SOUP WITH COCONUT MILK RECIPES
2022-05-20 chicken breast, fish sauce, coconut milk, lime juice, firm tofu and 8 more Spicy Thai Curry Chicken Soup – Chili Pepper Madness chile paste, chicken stock, chopped parsley, celery stalk, bay leaves and 13 more
From yummly.com


SPICY CHICKEN SOUP WITH COCONUT MILK RECIPES
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes: 3 tablespoons cornstarch: 3 tablespoons peanut or canola oil, divided: 1 large onion, chopped
From recipes.servegame.org


SPICY THAI COCONUT SOUP (TOM KHA) WITH CHICKEN OR TOFU
2020-03-12 Cook, stirring frequently, until onion begins to soften, 3-4 minutes. Add broth, coconut milk, sugar, fish sauce, and salt to the pot. Bring to a boil over high heat, then reduce heat to a simmer. Add mushrooms and chicken to the pot and continue to simmer until chicken is cooked through, 10-12 minutes. When the soup is done, juice lime into ...
From zenandspice.com


11 BEST COCONUT CHICKEN RECIPES - FINEDININGLOVERS.COM
2021-09-07 Coconut milk, coconut cream, and cream of coconut are all made with shredded coconut flesh that’s been simmered with water (and not always coconut water). Coconut water by itself makes for a refreshing beverage, but not the most delicious coconut chicken. The differences are: Coconut milk is made with 1 part shredded coconut flesh to 1 part ...
From finedininglovers.com


SPICY CHICKEN COCONUT SOUP – RAPHAEL’S GOURMET FOODS
2019-12-05 – 750 ml of coconut milk – pinch salt – 1 tbs shallots (optional for garnish) Mix pepper sauce and chicken in a bowl and let stand while prepping other ingredients. Sauté lemongrass, ginger and shallots in oil. Add chicken and continue to sauté. When chicken is half cooked, add coconut milk and lower heat to simmer for 10 mins. Add salt ...
From raphaelsgourmet.com


SPICY CHICKEN-COCONUT NOODLE SOUP | BETTER HOMES & GARDENS
Step 1. In a 5- to 6-qt. Dutch oven heat oil over medium. Add mushrooms, onion, ginger, and crushed red pepper; cook 5 minutes or until vegetables are tender, stirring occasionally. Advertisement. Step 2. Add next five ingredients (through fish sauce). Bring to boiling. Stir in noodles; reduce heat.
From bhg.com


COCONUT CHICKEN SOUP - SAVING ROOM FOR DESSERT
2015-11-09 Sauté for 1 minute to combine. Add all the spices to the chicken mixture and stir until the chicken has taken up all the spices. Pour the reserved and remaining 3 cups of chicken stock, coconut milk and passata into the soup pot. Reduce the heat to medium-low and cover the pot. Gently simmer the soup for 30 minutes stirring occasionally.
From savingdessert.com


10 BEST CURRY CHICKEN SOUP WITH COCONUT MILK RECIPES | YUMMLY
The Best Curry Chicken Soup With Coconut Milk Recipes on Yummly | Thai Green Curry Chicken Soup, Thai Coconut Milk Soup (paleo), Coconut Curry Chicken Soup
From yummly.com


EASY THAI COCONUT CHICKEN SOUP - PERDUE
Heat the vegetable oil in a medium pot over medium-high heat. Add the onion and red pepper. Cook until softened, stirring occasionally, about 2 minutes. Add the garlic, ginger and curry paste and cook for 30 seconds. Add the chicken broth, coconut milk …
From perdue.com


SPICY COCONUT CHICKEN SOUP RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


COCONUT MILK SOUP WITH CHICKEN - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


SPICY CHICKEN AND COCONUT SOUP - BOSSKITCHEN.COM
Instructions. Cut the chicken breast fillet into very small pieces. Cut or grate the carrots into small sticks. Cut the snow peas into strips. Peel and grate the ginger.
From bosskitchen.com


SPICY COCONUT CHICKEN SOUP - BOSS KITCHEN
Spicy Coconut Chicken Soup The perfect spicy coconut chicken soup recipe with a picture and simple step-by-step instructions. 1 chicken1 piece (s) ginger, the size a thumb6 spring onion (s)6 chilli pepper (s), red7 cloves garlic500 g mushrooms1 tablespoon soy sauce2 tablespoon chili sauce6 tablespoon fish sauce2 cans coconut milk1 bunch basilsalt and pepperoil Slice
From bosskitchen.com


COCONUT CHICKEN SOUP RECIPE - SHE WEARS MANY HATS
2022-01-05 Instructions. Heat oil in large saucepan over medium heat. Add ginger and lemon grass, stir to toast until fragrant, about 2 minutes. Add mushrooms and stir for another 2 minutes. Add chicken stock, lime juice and pepper flakes; bring to a simmer and simmer for 8-10 minutes.
From shewearsmanyhats.com


SPICY COCONUT SOUP WITH CHICKEN - WHOLE30 APPROVED DINNER
2018-02-09 1/2 tsp black pepper. 1/2 tsp salt. Instructions: Combine broth, chopped carrots, and diced onion in a large pot and bring to a boil in a large pot on the stove. Let simmer for 30 minutes. While soup simmers, cook your chicken (can cook any preferred way – grilled, boiled, baked, etc) and then shred. In a separate pan, saute mushrooms with ...
From donutworrybehealthy.com


SPICY COCONUT CHICKEN SOUP | FOOD TO LOVE
2012-06-29 Recipe. Spicy coconut chicken soup Jun 29, 2012 2:00pm. 15 mins preparation; 15 mins cooking; Serves 4; Print. Ingredients . Spicy coconut chicken soup. 200 gram vermicelli noodles; 2 teaspoon peanut oil; 2 tablespoon red curry paste; 500 gram chicken thigh fillets, sliced; 2 1/2 cup water; 400 millilitre coconut milk; 1 cup broccoli florets (or baby bok choy or …
From foodtolove.co.nz


SPICY THAI CHICKEN AND COCONUT SOUP RECIPE
Heat a large soup pot, add the oil. Add the onions, lemongrass, and all the peppers and chiles and sauté until soft, stirring frequently. Add the ginger, garlic and mushrooms, reduce the heat and continue to sauté for 10 minutes.
From recipeland.com


SPICY COCONUT CHICKEN SOUP - 9KITCHEN - NINE.COM.AU
Place noodles in a heatproof bowl. Cover with boiling water. Soak for 5 minutes until tender. Drain well. Meanwhile, heat oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 minute until fragrant. Add chicken and cook for 4-5 minutes. Blend in water and coconut milk. Simmer for 5 minutes.
From kitchen.nine.com.au


SPICY CHICKEN SOUP RECIPE - TASTES BETTER FROM SCRATCH
2020-10-01 1. Boil the chicken: In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken, but reserve broth. Shred chicken.
From tastesbetterfromscratch.com


CHICKEN ADOBO SOUP WITH COCONUT MILK - BELL & EVANS
2020-03-14 3 Cups Chicken broth. 2 Medium sized yams, peeled and large diced. 1 Cup dried sliced shitake mushrooms (or fresh shitakes), stems removed & roughly chopped. 1 Can unsweetened coconut milk (13.5 fl oz.) Juice of 1 lime. 1 ½ T Fish sauce. 1 Small red bell pepper, seeded & thinly sliced/ julienned. Salt & pepper, to taste.
From bellandevans.com


Related Search