Coconut Lime Soup With Chicken And Rice Noodles Recipes

COCONUT CHICKEN WITH RICE NOODLES

Steps:

• Bring a pot of water to a boil. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and pepper. Add skin-side down to the skillet and cook until dark brown and crisp, about 8 minutes; flip and brown the other side, 2 minutes. Remove to a plate and wipe out the skillet.
• Off the heat, add 2 tablespoons brown sugar to the skillet and sprinkle the fish sauce over the sugar. Return the skillet to medium heat, stir and bring to a simmer. Add the coconut milk and 1 teaspoon vinegar; stir to combine. Return the chicken skin-side up to the skillet and gently simmer in the sauce, turning occasionally, until cooked through, about 25 minutes. Add a splash of water occasionally if the sauce gets too thick.
• Meanwhile, halve the cucumber lengthwise and scoop out the seeds. Cut the cucumber and carrot into thin matchsticks. Toss with the remaining 2 tablespoons vinegar, 1 teaspoon brown sugar and 3/4 teaspoon salt in a medium bowl.
• Remove the boiling water from the heat, add the rice noodles and stir to loosen. Let sit until tender, 2 to 4 minutes, then drain and rinse under cold water. Shake out as much water as possible.
• Divide the noodles and chicken among plates. Spoon the coconut sauce on top. Serve with the vegetables; top with the mint.

GLUTEN-FREE COCONUT-LIME CHICKEN NOODLE SOUP

Steps:

• Soak rice noodles according to package instructions; drain.
• In a large pot, bring broth and ginger to a boil over high. Reduce heat to medium, cover, and simmer 10 minutes.
• Add coconut milk to broth and return to a simmer. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in lime juice, fish sauce, brown sugar, jalapeno, and 1/2 cup cilantro; cook 1 minute. Stir in noodles and serve immediately, topped with 1/4 cup cilantro.

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.

COCONUT CHICKEN NOODLE SOUP WITH THAI FLAVORS

Steps:

• Saute onion, garlic, and ginger in oil over medium heat.
• When onion is tender, add black pepper and cayenne, stirring to coat all.
• Add broth, coconut milk, soy sauce, and lime zest and bring to a boil.
• Reduce heat to a simmer.
• Break noodles in half and add to the pot. Partially cover and let simmer for 10 minutes, stirring occasionally.
• Add chicken and simmer until cooked through, about 2 minutes.
• Stir in lime juice and cilantro just before serving.

COCONUT-LIME SOUP WITH CHICKEN AND RICE NOODLES

Steps:

• Combine all ingredients except noodles in a large pot. Bring to a simmer over medium-high heat and simmer until chicken is cooked through, about 12 minutes. Transfer chicken to a plate; when cool enough to handle, shred meat from bones and discard bones. Add meat to soup.
• Cook noodles according to package directions, then add to soup. Add more fish sauce, if desired, and serve with lime halves for squeezing.