Best Creamy Caribbean Chicken Coconut Soup Recipes

Creamy Caribbean Chicken & Coconut Soup image

Provided by SolightlyUK

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

6 -8 spring onions
2 garlic cloves
1 red chile
6 ounces cooked chicken, shredded or diced
2 tablespoons vegetable oil
1 teaspoon ground turmeric
300 ml coconut milk
900 ml chicken stock
2 ounces small soup pasta or 2 ounces spaghetti, broken into small pieces
1/2 lemon, sliced
salt & freshly ground black pepper
1 -2 tablespoon freshly chopped coriander (cilantro)
1 sprig fresh coriander (to garnish)

Steps:

Trim the spring onions and thinly slice.
Peel the garlic and finely chop.
Cut off the top from the chilli, slit down the side and remove seeds and membrane, then finely chop.
Heat a large wok, add the oil and when hot, add the spring onions, garlic and chilli and stir-fry for 2 minutes or until the onion has softened.
Stir in the turmeric and cook for 1 minute.
Blend the coconut milk with the chicken stock until smooth, the pour into the wok.
Add the pasta or spaghetti with the lemon slices and bring to the boil.
Simmer, half-covered, for 10-12 minutes, or until pasta is tender, stirring occasionally.
Remove the lemon slices and add the chicken.
Season to taste with salt and pepper and simmer for 2-3 minutes or until the chicken is heated through.
Stir in the chopped coriander and ladle into heated bowls.
Garnish with sprigs of fresh coriander and serve immediately.

Caribbean Chicken Soup image

Provided by Elmotoo

Categories Clear Soup

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1 onion, chopped
1 (28 ounce) can tomatoes, whole, peeled & squished with your hand
2 (14 ounce) cans chicken broth
1 lb chicken breast, boneless, skinless & diced
2 tablespoons curry paste
2 sweet bell peppers, any color, diced
1 cup cooked brown rice
1/2 cup fresh coconut, cut into 1/4-inch dice
reserved coconut juice

Steps:

Saute the chicken & onion in the oil.
Add the remaining ingredients.
Simmer 10 minutes to allow the flavors to meld & the peppers to soften.
**To prepare fresh coconut: Preheat oven to 350°F Use a Philips screwdriver to poke holes in 2 of the 3 'eyes' of the coconut. Set on a measuring cup to drain the liquid ("juice") while the oven is preheating. A few shakes help. When drained, place in oven for 15 minutes. Strain liquid to remove any debris & reserve liquid - it could be anywhere from 1/2c to 1 cup or more. After 15 minutes, remove coconut from ovem & crack on hard surface. Use a strong spoon or similar device to pry nutmeats from outer husk. Use a vegetable peeler (or paring knife) to remove brown layer from the nutmeats. Rinse & use as desired.

Nutrition Facts : Calories 448.6, Fat 23.2, SaturatedFat 7.5, Cholesterol 72.6, Sodium 741.8, Carbohydrate 28.7, Fiber 6.7, Sugar 9.2, Protein 32.4

Caribbean Coconut Chicken image

Provided by ElizabethKnicely

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
0.5 (14 ounce) can coconut milk
salt, to taste
pepper, to taste
1 pinch crushed red pepper flakes

Steps:

Preheat oven to 425ºF (220ºC).
In a large skillet, fry chicken breasts in vegetable oil until the chicken just begins to brown.
Stir onions, green bell pepper and red bell pepper into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper and red pepper flakes.
Transfer the mixture to a 9- x 13-inch baking dish and bake in a 425ºF (220ºC) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.