Coconut Chicken Soup With Chile And Lime Recipes

COCONUT-LIME CHICKEN CURRY SOUP

Steps:

• Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.

CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES

Steps:

• Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
• Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
• Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
• Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
• Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
• Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
• Serve immediately with lime wedges.
• DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.

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.

COCONUT-CHICKEN SOUP WITH CHILE AND LIME

Steps:

• Heat oil over medium heat in a large pot. Add onion, chile pepper, lemongrass, ginger, and salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
• Add chicken broth and chicken breasts to the pot and bring to a boil. Reduce heat to low and simmer until chicken is no longer pink in the center and juices run clear, 6 to 8 minutes. Discard lemongrass.
• Transfer chicken to a plate and let cool slightly. Shred using 2 forks.
• Stir bok choy and coconut milk into soup mixture and let simmer until tender, 5 to 7 minutes. Return shredded chicken to the pot. Serve soup with lime wedges and cilantro.

CHICKEN CURRY SOUP WITH COCONUT AND LIME

Steps:

• Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.
• Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.
• Mix in lime juice.
• Season with salt and pepper.
• Divide rice between 4 bowls.
• Ladle soup over rice.
• Sprinkle with green onions and cilantro.
• Pass lime wedges separately.
• Serve.

CHICKEN CURRY SOUP WITH COCONUT AND LIME

Steps:

• Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.
• Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.

COCONUT CHICKEN SOUP

Steps:

• 1. In a wok or large pot, combine 1 cup of the coconut milk with the galangal, lemongrass, and lime leaves and bring to a boil. Add the chicken, fish sauce, and sugar, reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes. Add the remaining coconut milk and heat to just below boiling, about 3 minutes.
• 2. Divide the lime juice and curry paste into individual serving bowls and ladle the soup over them. Garnish each bowl with the cilantro and crushed chile peppers. Serve immediately.

LIME, CHILLI AND COCONUT CHICKEN

Steps:

• Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.
• Slice chicken breasts into strips - you should get about 4-6 strips from each chicken breast, depending on the size.
• Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.
• Seal the container and place it in the fridge for at least an hour.
• Remove from the fridge and heat a frying pan on medium-high heat on the stove.
• Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.
• After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.
• Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.