Best Coconut Lime Soup With Chicken And Rice Noodles Recipes

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

Ingredients

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.

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

Ingredients

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

GLUTEN-FREE COCONUT-LIME CHICKEN NOODLE SOUP

Gluten-Free Coconut-Lime Chicken Noodle Soup image

Rice noodles, found in the Asian section of the supermarket, make this soup great for those who avoid gluten.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

6 ounces dried flat rice noodles
3 1/2 cups low-sodium chicken broth
2-inch piece peeled fresh ginger, cut into 1/4-inch-thick rounds
1 (13.5 ounce) can unsweetened coconut milk
3/4 pound boneless, skinless chicken breast, thinly sliced
6 tablespoons lime juice (from 3 limes)
3 tablespoons fish sauce
2 teaspoons light-brown sugar
1 jalapeno, thinly sliced
3/4 cup packed fresh cilantro leaves

Steps:

Soak rice noodles according to package instructions; drain.
In a large pot, bring broth and ginger to a boil over high. Reduce heat to medium, cover, and simmer 10 minutes.
Add coconut milk to broth and return to a simmer. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in lime juice, fish sauce, brown sugar, jalapeno, and 1/2 cup cilantro; cook 1 minute. Stir in noodles and serve immediately, topped with 1/4 cup cilantro.

Nutrition Facts : Calories 328 g, Fat 16 g, Fiber 2 g, Protein 19 g, SaturatedFat 13 g

COCONUT CURRY CHICKEN NOODLE SOUP

Coconut Curry Chicken Noodle Soup image

This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich. Here, a combination of coconut milk and half-and-half is used to balance the broth.

Provided by Julia Moskin

Categories dinner, soups and stews, main course

Time 45m

Yield 4 main-course servings

Number Of Ingredients 23

Ingredients

2 tablespoons vegetable oil
1 small onion, minced
1 tablespoon minced ginger
1 tablespoon minced lemongrass or pale green cilantro roots
2 garlic cloves, minced
1 teaspoon dark red chili paste, such as sambal, more for serving
3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
1/2 teaspoon paprika
1 (14-ounce) can unsweetened coconut milk
1/2 cup half-and-half
4 cups chicken stock
1/4 teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar, more to taste
About 12 makrut lime leaves or curry leaves, fresh or frozen (optional)
8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
1 cup bean sprouts
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
Quartered limes for serving

Steps:

Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

Nutrition Facts : @context http, Calories 750, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 40 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 23 grams, Sodium 1381 milligrams, Sugar 12 grams, TransFat 0 grams