COCONUT CURRY CHICKEN SOUP
Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. -Monnie Norasing, Mansfield, Texas
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.
Nutrition Facts : Calories 601 calories, Fat 34g fat (26g saturated fat), Cholesterol 65mg cholesterol, Sodium 1722mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.
SPICY CURRY-COCONUT CHICKEN NOODLE SOUP
Next time you feel a cold coming on, reach for your spice cabinet and your fridge's produce drawer to rev up your immune system. With antioxidant, anti-inflammatory and sometimes even antibacterial properties, spices have long been prized for their medicinal qualities. This Thai interpretation of a comfort food classic gets its kick from yellow curry paste and extra-hot red jalapenos.
Provided by Silvana Nardone
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls.
- Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls.
- Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.
COCONUT CURRY CHICKEN NOODLE SOUP
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich. Here, a combination of coconut milk and half-and-half is used to balance the broth.
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 45m
Yield 4 main-course servings
Number Of Ingredients 23
Steps:
- Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
- Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
- Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 40 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 23 grams, Sodium 1381 milligrams, Sugar 12 grams, TransFat 0 grams
COCONUT CURRY SOUP WITH CHICKEN
The best curry soup with chicken and coconut!
Provided by NUSIA
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 22.5 g, Cholesterol 84.9 mg, Fat 28.7 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 17.9 g, Sodium 553.3 mg, Sugar 9.8 g
CURRIED CHICKEN COCONUT NOODLE SOUP
Steps:
- In a heavy saucepan cook the garlic in the vegetable oil over moderately low heat, stirring, until it is fragrant, add the curry powder, and cook the mixture, stirring, for 30 seconds. Stir in the broth, the coconut milk, the water, the lemongrass, the gingerroot, and the peppercorns and bring the mixture to a boil. Add the chicken and poach it at a bare simmer for 20 minutes, or until it is cooked through. Transfer the chicken with a slotted spoon to a bowl and let it cool, keeping the poaching mixture warm.
- While the chicken is cooling, in a large bowl soak the noodles in warm water to cover for 5 minutes, drain them, and in a large saucepan of salted boiling water cook them for 5 minutes. Drain the noodles in a colander, rinse them under cold water, and drain them well.
- Discard the skin and bones from the chicken, shred the meat, and stir it into the poaching mixture with the lime juice and the fish sauce. Cook the soup over moderate heat, stirring, until it is hot, divide the noodles among 6 to 8 bowls, and ladle the soup over them. Sprinkle the soup with the coriander and drizzle it with the chili oil.
COCONUT THAI CHICKEN ZOODLE SOUP
I found this recipe and love it! Couldn't find anything quite like it. Some say the fish sauce might be too much but I enjoyed the mix of tastes. This is also Whole30 approved. Optional toppings: bean sprouts, cilantro, a squeeze of lime juice
Provided by WendiG
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add the coconut oil and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.
- Add the chicken, chicken stock, fish sauce, honey, and red onion and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and heat through.
- Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.
- Serve immediately and (if using) top with the optional toppings.
Nutrition Facts : Calories 539.6, Fat 38.5, SaturatedFat 26.6, Cholesterol 73.2, Sodium 1334.3, Carbohydrate 21.5, Fiber 3, Sugar 13.4, Protein 31.7
ASIAN COMFORT FOOD (COCONUT-CURRY CHICKEN NOODLE SOUP)
Chicken is the favoured meat of choice for most Asian soups & a simple, but rich stock is key to success. This curried soup combines them with coconut milk plus simple ingredients & an easy prep to create a tasty soup course (or 1-dish meal at your option). To allow for health issues & pers pref(s), no salt or soy sauce is added to the soup, but soy sauce is served at the table for individual use. The amt of curry paste also allows for pers pref(s). (Times do not include time for meat & stock to cool separately) - Edited to Add: This recipe owes its connection to the featured countries of ZWT-9 to the use of coconut milk which I found to be common to all the countries plus the Thai curry paste ingredient.
Provided by twissis
Categories Whole Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken pieces well and place in bottom of large stockpot or Dutch oven. Cover with water and simmer 45 minutes (covered).
- Remove chicken to large bowl or platter. Allow both chicken and stock to fully cool.
- While stock and chicken are cooling, prepare carrots and onions as directed and set aside.
- When stock has fully cooled, skim any foamy residue or congealed fat from surface of stock and discard. Strain stock through a fine sieve and return to stockpot.
- When chicken has fully cooled, remove and discard skin. Debone chicken, shred chicken meat as you go and return chicken meat to stockpot.
- Add 2 cans coconut milk, carrot coins, onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors.
- Taste soup and adjust heat level - curry flavour according to your preferences with the addition of more curry paste (If using curry powder, you have already done this in Step 6 above).
- Over low heat, slowly return soup to a simmer and cook (uncovered) for 20 minutes.
- While soup is in final cooking stage, prepare rice noodles per package directions, drain well, rinse and set aside.
- If using snow peas as optional add, rinse well and add to simmering soup when 1 min of cooking time remains. When cooking is complete, remove soup from heat source & serve immediately.
- Place equal amount of rice noodles in the bottom of individual soup bowls, ladle soup over noodles, garnish as desired and serve with a small dish of soy sauce on the table.
Nutrition Facts : Calories 874.4, Fat 43.7, SaturatedFat 23.7, Cholesterol 121.9, Sodium 226.5, Carbohydrate 87.9, Fiber 2.8, Sugar 57.7, Protein 32.1
CURRIED CHICKEN COCONUT NOODLE SOUP
There is a fabulous Vietnamese bistro about half an hour from our home. Although this soup isn't as good as theirs, it's still delicious!! This recipe is from Epicurious.
Provided by Pinay0618
Categories Curries
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy saucepan cook the garlic in the vegetable oil over moderately low heat, stirring, until it is fragrant, add the curry powder, and cook the mixture, stirring, for 30 seconds. Stir in the broth, the coconut milk, the water, the lemongrass, the gingerroot, and the peppercorns and bring the mixture to a boil. Add the chicken and poach it at a bare simmer for 20 minutes, or until it is cooked through. Transfer the chicken with a slotted spoon to a bowl and let it cool, keeping the poaching mixture warm.
- While the chicken is cooling, in a large bowl soak the noodles in warm water to cover for 5 minutes, drain them, and in a large saucepan of salted boiling water cook them for 5 minutes. Drain the noodles in a colander, rinse them under cold water, and drain them well.
- Discard the skin and bones from the chicken, shred the meat, and stir it into the poaching mixture with the lime juice and the fish sauce. Cook the soup over moderate heat, stirring, until it is hot, divide the noodles among 6 to 8 bowls, and ladle the soup over them. Sprinkle the soup with the coriander and drizzle it with the chili oil.
Nutrition Facts : Calories 315.1, Fat 12, SaturatedFat 2.6, Cholesterol 62.9, Sodium 1829.3, Carbohydrate 32.5, Fiber 2.9, Sugar 2.1, Protein 19.6
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- In a large heavy pot, heat olive oil over medium heat. Add onion, red curry paste, yellow curry powder, tumeric, coriander, and garlic. Sauté for 1 minute, stirring constantly.
- Add chicken broth and bring to a boil. Add coconut milk, reduce to a simmer for 5 minutes. Add chicken, green onions, sugar, and fish sauce, and simmer 2 minutes. Add salt and pepper to taste. Cover and keep warm.
- Fill a large saucepan with water; sprinkle generously with table salt. Bring to a boil. Add peas and cook for 30 seconds. Add spinach and cook just until wilted. Remove vegetables with a slotted spoon and transfer to a large bowl.
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