THAI COCONUT CHICKEN CURRY SOUP
Chicken soup soothes the soul (not a scientific fact yet, but it may as well be). In this Thai version, we infuse the broth with coconut milk, fragrant curry paste, fresh ginger, and cilantro to wake up the senses. If you're looking to clear congestion, add a few slices of fresh jalapeno to the stock mixture while it simmers. Remember to saute the chicken just until no longer pink, otherwise the pieces may become tough in the finished soup.
Provided by Doug Mella
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 50m
Yield 5
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add minced ginger and garlic; saute for 1 minute. Stir in curry paste and cook for 1 minute. Add chicken and cook for 3 minutes, stirring occasionally. Add stock, coconut milk, water, ginger piece, lime juice, and 1/4 cup cilantro stems. Bring to a simmer and cook for 10 minutes.
- Discard ginger piece. Stir in snow peas and noodles. Cook until noodles are tender, about 3 minutes. Top with cilantro sprigs and serve with lime wedges.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 21.3 g, Cholesterol 48.4 mg, Fat 15.3 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 5.3 g, Sodium 244.9 mg, Sugar 1.6 g
THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES
There are dozens of types of curries in Thailand, but most can be categorized as red, green or yellow; this is a streamlined vegetarian version of a red curry, named after the color of chile found in the curry paste. This one is spicy, sweet, creamy and adaptable. When the red curry paste is cooked in oil, the blend of chiles and aromatics like galangal and lemongrass come alive and become the curry's backbone. Because store-bought pastes vary in intensity, this recipe also uses fresh garlic and ginger to ensure a zingy final result. Use any vegetables you like, but it's nice to have one hearty vegetable (like sweet potato) and one crisp one (like snow peas) for a mix of textures. If you find your curry too spicy, stir in a bit of brown sugar. If it's feeling a bit flat, squeeze in a little lime juice or add a dash of soy or fish sauce.
Provided by Ali Slagle
Categories dinner, quick, weekday, soups and stews, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles according to package directions. Drain, rinse and set aside.
- While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
- Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
- Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.
THAI (GREEN CURRY COCONUT) SOUP
This has wonderful Thai creamy flavour. Don't let the long list of ingredients deter you. It's very easy to make and the veggies can be substituted for whatever you have on hand.
Provided by Pam 5
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in large stock pot.
- Add garlic, ginger, onions, celery and cook until tender.
- Add the rest of the vegetables and simmer 10 minutes longer.
- Add the broth, milk and curry paste.
- Simmer for 15 minutes.
- Add fish oil and cilantro to taste.
Nutrition Facts : Calories 297.6, Fat 27.3, SaturatedFat 22.9, Cholesterol 8.1, Sodium 401.8, Carbohydrate 11.3, Fiber 2, Sugar 3.6, Protein 6.7
OPRAH'S THAI CHICKEN COCONUT CURRY SOUP
Not your average chicken soup, this Thai-inspired take gets spiced up with fresh garlic, ginger, green curry, coriander, cumin, cilantro, shallots and jalapeños, if you please. Courtesy Rori Trovato
Provided by Sayster
Categories Thai
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
- Bring to a boil; reduce heat and simmer 30 minutes.
- Strain broth over a bowl through a fine-mesh sieve; discard solids.
- Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
- Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
- In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.
- Garnish with tomato, coconut shavings and cilantro; serve hot.
Nutrition Facts : Calories 361.6, Fat 21.7, SaturatedFat 15.1, Cholesterol 30.4, Sodium 1102.1, Carbohydrate 27, Fiber 1.6, Sugar 11.7, Protein 17.6
THAI SEAFOOD COCONUT CURRY SOUP
A delicious exotic coconut curry soup. The coconut milk adds a richness that goes well with the seafood. Serve over cellophane noodles if you desire a more substantial meal.
Provided by brittneyart
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Combine fish stock, lemongrass, ginger, 1/2 of the garlic, 2 tablespoons fish sauce, and black pepper in a large soup pot. Boil over medium-low heat for 20 minutes.
- Meanwhile, heat sesame oil in a large saute pan over medium heat. Add onion and remaining garlic. Saute until onion is softened, about 3 minutes, taking care to not burn the garlic. Add green curry paste; saute for 1 minute. Add shrimp and mussels and saute until heated through, 2 to 3 minutes.
- Add seafood mixture to broth in the large pot. Simmer together for 10 minutes, then add coconut milk and sugar. Stir in lemon juice and cilantro. Taste and add more fish sauce if you desire.
Nutrition Facts : Calories 495.5 calories, Carbohydrate 14.1 g, Cholesterol 259.4 mg, Fat 30.2 g, Fiber 1.9 g, Protein 48.6 g, SaturatedFat 19.7 g, Sodium 2040.4 mg, Sugar 4.2 g
THAI COCONUT CURRY CHICKEN SOUP (30 MINUTE RECIPE)
The flavors of this sweet and sour soup are so satisfying. It's no surprise that so many recipes use coconut, curry, lime and coriander. It has kick in all the right places. The coconut and curry make it feel hearty and warm while the coriander and zest add surprising fresh and light tones. It's honestly one of our favorite recipes and friends and family always ask for the recipe. So here it is! Wether you like it spicy or mild we suggest having a bottle or Sriracha nearby so that everyone can customize their own bowl!
Provided by Theprettyfeed
Categories Thai
Time 40m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Preparation.
- Approximate time: 10 mins.
- Cut the stems off the cilantro. Chop into small pieces and set aside. Wash the leaves. Set aside 80% of the leaves which will later be added to the soup. The other 20% you can set aside for a garnish. Cut the chicken into thin slices that will cook easily. About 2 by 1 (inches). Set aside.
- Take the hard exterior off the lemon grass. Cut it once lengthwise. (Do not cut it into small pieces as you will be removing these before serving). Set aside.
- Grate the outside of your two limes and save the zest for later. Roll the limes with the palm of your hands to loosen the juices. Squeeze into a bowl and save for later. Also save the lime leaves if you have them (these are often hard to find).
- Grate the frozen ginger and set aside.
- Julienne the carrots into thin slices. See a one minute tutorial here. Or if you have a spiralizer you are also use that.
- Now that you've prepare all your ingredients, you will find the actual cooking part much less stressful!
- Tips For Trying New Recipes:.
- Read the recipe ALL the way through before starting.
- We craft our recipes with PREP first because it's easier for you but most recipes don't come that way. You do NOT want to be reading the recipe for the first time while you cook because often the steps are not sequential. Steps that require the most preparation time can sneak up on you . This is especially inconvenient when your attention needs to be on timing things if you have already started cooking.
- Your goal is to mimic a cooking show and have all those little bowls with the ingredients pre-measured, vegetables pre-washed, chopped, and ready to go. This will make it easier to focus on the timing and when to add which ingredients. Not to mention it makes keeping your kitchen clean a breeze.
- The golden rule: everything that can be done beforehand, should be.
- Instructions.
- A can of coconut milk has a top layer of cream and a bottom layer of liquid. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
- Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
- Add the coconut juice from the first can and all the contents of the second and third cans along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce, ginger, and lime zest and juice. Simmer for 20 minutes or so.
- Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 3-5 minutes. Rice noodles just need to soak in the hot water (no cooking required) but you don't want to over cook them so keep an eye on them and use your judgement.
- Stir in most of the cilantro leaves. Scoop out the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves. Add Sriracha for extra spice.
Nutrition Facts : Calories 1241.9, Fat 89.5, SaturatedFat 69.5, Cholesterol 92.8, Sodium 2184.7, Carbohydrate 72.3, Fiber 7.4, Sugar 5.3, Protein 49.2
SOUP THAI CURRY AND COCONUT BUTTERNUT SQUASH SOUP
Make and share this Soup Thai Curry and Coconut Butternut Squash Soup recipe from Food.com.
Provided by Timothy H.
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat over to 400°F Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
- In an heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. Stir in the chicken broth, coconut milk, salt, squash and shredded lime leaves. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400°F for 2-3 minutes, or until golden brown.
Nutrition Facts : Calories 156.5, Fat 3.5, SaturatedFat 0.6, Sodium 798.3, Carbohydrate 29.1, Fiber 4.8, Sugar 5.9, Protein 5.8
THAI COCONUT CURRY BUTTERNUT SQUASH SOUP
Categories Squash
Number Of Ingredients 15
Steps:
- Heat the oil in a large soup pot over medium heat. Add in the garlic and onion and sauté until soft and fragrant, about three minutes, stirring often.minutes. Add o
- Now add ginger and curry paste. Stir for 3 minutes.Add in the raw butternut squash cubes amd slowly pour in the broth, stirring to combine. Bring to a boil then reduce the heat to a simmer and cover.cook for twenty minutes or til squash is tender. Remove from heat amd let cool for a few minutes.
- Pour the soup into a blender in batches amd blend til smooth. Pour the blended soup back into the pot amd reheat. Stir occasionally.
- Before serving add lime juice, coconut milk, sambal ouelek, and pepper. Reheat.
- Serve with a swirl of coconut milk on top and sprinkle with cilantro
THAI COCONUT CURRY SOUP WITH SHRIMP
I created this recipe by pulling together a couple different soup ideas. This October, I brought this to a soup party, and it was a huge success - everyone loved it! It makes enough to fill a 6-quart slow cooker with a bit extra leftover.
Provided by DrBuzzetta
Categories < 60 Mins
Time 40m
Yield 6 Quarts
Number Of Ingredients 14
Steps:
- Cook rice according to package directions - usually 2 cups jasmine rice to 3 cups water.
- In a large stock pot, melt butter and olive oil, and saute onions on high heat until slightly softened with hint of brown.
- Add salt and pepper to taste and continue to saute.
- Add yellow pepper and garlic and saute for just a minute - make sure garlic doesn't brown or it will be bitter.
- Add 2 ounces (½ can) of curry paste and stir over high heat for a minute or two.
- Add tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix well.
- Bring to a gentle boil and add raw shrimp. (I used frozen shrimp and added it frozen to the soup without thawing to keep it as fresh as possible.).
- Once shrimp turns opaque serve right away or ladle into slow cooker and bring to your next soup party or potluck.
- Can be garnished with cilantro if you like.
Nutrition Facts : Calories 1095.4, Fat 60.4, SaturatedFat 48.8, Cholesterol 195.6, Sodium 1437.9, Carbohydrate 110.3, Fiber 7.6, Sugar 40.3, Protein 36
THAI COCONUT CURRY SOUP
Make and share this Thai Coconut Curry Soup recipe from Food.com.
Provided by Boomette
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
- Add the chicken and sauté until the chicken is cooked through, about 5 minutes.
- Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
- Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don't need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
- Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.
Nutrition Facts : Calories 1102.1, Fat 41.6, SaturatedFat 34.3, Cholesterol 46.4, Sodium 1315.1, Carbohydrate 160.2, Fiber 1.9, Sugar 108.3, Protein 22.7
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