Chicken Coconut Soup Recipes

THAI COCONUT CHICKEN SOUP

Steps:

• For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
• Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
• Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
• For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
• Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

EASY THAI COCONUT CHICKEN SOUP

Steps:

• Thinly slice the chicken breasts crosswise into strips.
• Heat the vegetable oil in a medium pot over medium-high heat. Add the onion and red pepper. Cook until softened, stirring occasionally, about 2 minutes. Add the garlic, ginger and curry paste and cook for 30 seconds. Add the chicken broth, coconut milk and brown sugar. Cover and bring to a boil.
• Add the chicken and simmer until cooked through, about 5 to 7 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. (If using rice noodles, add the noodles and simmer uncovered until the noodles are al dente, about 5 minutes.)
• Remove from heat and stir in the lime juice, cilantro and zucchini noodles (if using). Serve with lime wedges and Sriracha sauce.

COCONUT CURRY SOUP WITH CHICKEN

Steps:

• Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
• Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
• Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.

SPICY THAI COCONUT CHICKEN SOUP

Steps:

• Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

CHICKEN COCONUT SOUP

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.

COCONUT CHICKEN SOUP

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.

THAI COCONUT SOUP

Steps:

• In 12-inch skillet, heat chicken and broth to boiling. Cook over medium heat about 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Remove chicken from broth to plate. Measure out 2 cups broth; place in 3-quart saucepan. (If more liquid is needed, add water.)
• Use 2 forks to shred chicken. Add to broth in saucepan. Add coconut milk, mushrooms, lime peel, lime juice, gingerroot, fish sauce and garlic. Heat to boiling. Cook over medium heat until mushrooms are tender, 15 to 20 minutes.
• Remove soup from heat. Stir in basil, cilantro and green onions. Garnish each serving with red pepper.

EASY CHICKEN COCONUT SOUP

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.

CHICKEN-COCONUT SOUP

Steps:

• Trim the roots from the lemon grass and strip away the outer leaves. Bruise the stalks at 2-inch intervals with the blunt edge of a knife or cleaver; then, cut each crosswise into four pieces. Set aside.
• Combine the coconut milk and the chicken stock in a 3-quart saucepan, and bring to a gentle boil. Stir in the lemon grass, chicken, galangal, peppercorns and lime leaves. Simmer until the chicken is cooked through, about 15 minutes.
• Add the mushrooms, remove from heat and stir in the fish sauce and lime juice. Taste for seasoning, adding more fish sauce and lime juice if desired. Scatter with coriander leaves, and serve.

COCONUT CHICKEN SOUP

Steps:

• Combine first 8 ingredients in large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add chicken; simmer until cooked through, about 5 minutes. Mix in green onions, basil and lime juice..