Best Round 2 Recipe Coconut Chicken Soup Recipes

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

Ingredients

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

CHICKEN COCONUT SOUP

Chicken Coconut Soup image

Provided by Food Network

Time 1h5m

Number Of Ingredients 16

Ingredients

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.