Best Easy Chicken Coconut Soup Recipes
CHICKEN COCONUT CURRY SOUP - A.K.A. EASY MULLIGATAWNY!
This is my absolute favorite soup of all time. I've made it for friends and family from Europe to the Caribbean, haven't met anyone who could pass it up! This recipe is based on a soup I tried at an Indian restaurant in Montreal about 5 years back. It was soooo delicious and creamy. I have no idea how they made theirs, but my take is really, really close and super easy.
Provided by MTLcook
Categories Chicken Breast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot add water, chicken stock cubes, salt pepper. Bring to a boil.
- Add chicken, reduce to medium heat. Let simmer about 10 minutes.
- Add potatoes, carrots, onions. Let simmer about 20 minutes.
- Add curry powder, ginger, garlic, salt & pepper. Reduce to low heat. Let simmer about 10 minutes.
- Once the potatoes are fully tender, remove from heat and add coconut milk.
- Puree with hand blender.
- Serve with Basmati rice and enjoy!
- *** Notes: 1. Try not to substitute the fresh ginger or garlic for powdered or paste. This will really alter the overall taste (and not in a good way.). 2. Shake the can of coconut milk before using. Most of the coconut flavor is in the bits that settle at the bottom of the can. 3. You can add chilli powder to make this spicier. It really depends on how hot the curry powder you use is. I usually use a blend of very hot Madras curry powder and very mild Caribbean curry powder.
EASY CHICKEN COCONUT SOUP
This is one of my favorite quick meals. It's very thai-ish but not traditional in any way. The recipe is very versatile. You can use any meat (chicken and salmon are my favorites) and any fresh, dried, or frozen veggies you have. You can add any kind of noodles, although I don't like the taste of wheat noodles in this dish. Rice, bean, and kelp are the tastiest.
Provided by Abi Fae
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first five ingredients and slowly heat. Add the mushrooms and peas and any other veggies you like.
- Meanwhile, heat the coconut oil in a frying pan and add the chicken. I usually cube it first and then cook it, but you can cook it first and slice it onto the soup instead.
- Once the meat is browned, add it to the soup and then add in the bean noodles. Once the noodles are ready, the soup is ready.
Nutrition Facts : Calories 518, Fat 43.7, SaturatedFat 27.9, Cholesterol 85, Sodium 467.9, Carbohydrate 6.8, Fiber 1, Sugar 1.6, Protein 27
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