Thai Chicken And Coconut Soup Cooking Light Recipes

SPICY THAI COCONUT CHICKEN SOUP

Spicy Thai Coconut Chicken Soup image

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 6 servings (2 quarts)

Number Of Ingredients 17

Ingredients

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

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.

Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

THAI COCONUT CHICKEN

Thai Coconut Chicken image

If you like chile paste, try Thai Coconut Chicken. One of our readers loved the sauce so much that she served it as a satay sauce after adding a little peanut butter. This is a thin sauce, so if you prefer a thick sauce then you may want to reduce it before serving. You shouldn't let chicken breasts marinate for hours. Chicken breasts are naturally tender, so marinating simply adds flavor. You don't need the brine of marinade to break down the protein. It's best to choose bold ingredients and avoid soaking the delicate meat in acidic liquids for too long - it may become stringy and tough.

Provided by Julianna Grimes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup light coconut milk
1/4 cup lower-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon grated peeled fresh ginger
2 teaspoons Thai chile paste
1/2 teaspoon sugar
2 thinly sliced shallots
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/2 teaspoon salt

Steps:

Combine coconut milk, soy sauce, fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots. Reserve 1/2 cup coconut mixture; pour remaining coconut mixture in a zip-top plastic bag. Add chicken breast halves; seal. Marinate in refrigerator 2 hours. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; cook 7 minutes on each side or until done. Serve with reserved coconut sauce.

Nutrition Facts : Calories 205, Fat 5.2 g, SaturatedFat 2.3 g, Sodium 510 mg

THAI CHICKEN AND COCONUT SOUP (COOKING LIGHT)

Thai Chicken and Coconut Soup (Cooking Light) image

Make and share this Thai Chicken and Coconut Soup (Cooking Light) recipe from Food.com.

Provided by HeidiSue

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups chicken broth
1 teaspoon grated lime rind
1/4 cup fresh lime juice
1 tablespoon chopped peeled fresh lemongrass
2 tablespoons Thai fish sauce
1/2 teaspoon minced peeped fresh ginger
1/2 teaspoon chopped seeded Thai chile
1 lb chicken breast, cut into bite-size chunks (skinless and boneless)
1 (14 ounce) can light coconut milk
2 tablespoons fresh cilantro

Steps:

Combine first 7 ingredients in a large saucepan.
Bring to a simmer over medium heat; stir in chicken and coconut milk.
Cook 3 minutes or until chicken is done
Sprinkle with cilantro.

THAI CHICKEN AND COCONUT SOUP

Thai Chicken and Coconut Soup image

Make and share this Thai Chicken and Coconut Soup recipe from Food.com.

Provided by dicentra

Categories Thai

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups white chicken stock
1 teaspoon grated lime rind
1/4 cup fresh lime juice
1 tablespoon chopped peeled fresh lemongrass
2 tablespoons Thai fish sauce
1/2 teaspoon minced peeled fresh ginger
1/2 teaspoon chopped seeded Thai chile
1 lb chicken breast, skinless, boneless, cut into bite-sized pieces
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

Steps:

Combine first 7 ingredients in a large saucepan.
Bring to a simmer over medium heat; stir in chicken and coconut milk.
Cook 3 minutes or until chicken is done. Sprinkle with cilantro.

Nutrition Facts : Calories 268.7, Fat 12.7, SaturatedFat 3.6, Cholesterol 78, Sodium 1024.4, Carbohydrate 8.4, Fiber 0.1, Sugar 3.5, Protein 28.8

THAI CHICKEN AND COCONUT SOUP

Thai Chicken and Coconut Soup image

This soup traditionally includes galangal and kaffir lime leaves. It calls for ginger and lime, just as flavorfull and easier to find.

Provided by Seejayo

Categories < 30 Mins

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups chicken stock
1 teaspoon lime rind, grated
1/4 cup fresh lime juice
1 tablespoon lemongrass, chopped peeled
2 tablespoons Thai fish sauce
1/2 teaspoon fresh ginger, minced peeled
1/2 teaspoon Thai chile, chopped seeded
1 lb boneless skinless chicken breast, cut into bite sized pieces
1 (14 ounce) can light coconut milk
2 tablespoons fresh cilantro, chopped seeded

Steps:

Combine first 7 ingredients in a large saucepan. Bring to a simmer over medium heat, stir in chicken and coconut milk. Cook 3 minutes or until chicken is done. Sprinkle with cilantro.

Nutrition Facts : Calories 198.3, Fat 3.6, SaturatedFat 1, Cholesterol 71.2, Sodium 1026.7, Carbohydrate 8.4, Fiber 0.1, Sugar 3.5, Protein 31.3

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