CHICKEN AND COCONUT MILK SOUP RECIPES

CHICKEN AND COCONUT MILK SOUP RECIPE | MARTHA STEWART

Chicken and Coconut Milk Soup Recipe | Martha Stewart image

The hot peppers in this dish are balanced by the cool, soothing coconut milk, leaving you with a refreshing combination of flavors.

Provided by Martha Stewart

Categories Soup Recipes

Number Of Ingredients 9

Ingredients

3 3/4 cup light coconut milk (30 ounces)
6 ounces boneless, skinless chicken breasts, cut into thin strips
2 fresh lemongrass stalks, trimmed and thinly sliced
2 scallions, thinly sliced (about 3 tablespoons)
3 to 4 Thai Dragon chiles (red, green, or a combination), thinly sliced into rings, plus a sprig for garnish
5 tablespoons fresh lime juice
3 tablespoons Thai fish sauce
3 sprigs fresh cilantro, shredded, plus more leaves for garnish
Bird chiles, for garnish

Steps:

Bring coconut milk to a boil in a medium saucepan. Add chicken and lemongrass. Reduce to a simmer, and cook, stirring occasionally, until chicken is just cooked through, about 4 minutes.
Stir in scallions and Dragon chiles, and cook until heated through, about 30 seconds. Remove from heat. Stir in lime juice, fish sauce, and shredded cilantro. Garnish with cilantro leaves and Bird chiles. Serve immediately.

CREAMY CARIBBEAN CHICKEN & COCONUT SOUP RECIPE - FOOD.COM

Creamy Caribbean Chicken & Coconut Soup Recipe - Food.com image

Make and share this Creamy Caribbean Chicken & Coconut Soup recipe from Food.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 -8 spring onions
2 garlic cloves
1 red chile
6 ounces cooked chicken, shredded or diced
2 tablespoons vegetable oil
1 teaspoon ground turmeric
300 ml coconut milk
900 ml chicken stock
2 ounces small soup pasta or 2 ounces spaghetti, broken into small pieces
1/2 lemon, sliced
salt & freshly ground black pepper
1 -2 tablespoon freshly chopped coriander (cilantro)
1 sprig fresh coriander (to garnish)

Steps:

Trim the spring onions and thinly slice.
Peel the garlic and finely chop.
Cut off the top from the chilli, slit down the side and remove seeds and membrane, then finely chop.
Heat a large wok, add the oil and when hot, add the spring onions, garlic and chilli and stir-fry for 2 minutes or until the onion has softened.
Stir in the turmeric and cook for 1 minute.
Blend the coconut milk with the chicken stock until smooth, the pour into the wok.
Add the pasta or spaghetti with the lemon slices and bring to the boil.
Simmer, half-covered, for 10-12 minutes, or until pasta is tender, stirring occasionally.
Remove the lemon slices and add the chicken.
Season to taste with salt and pepper and simmer for 2-3 minutes or until the chicken is heated through.
Stir in the chopped coriander and ladle into heated bowls.
Garnish with sprigs of fresh coriander and serve immediately.

Nutrition Facts : Calories 434.2, FatContent 29, SaturatedFatContent 16.8, CholesterolContent 38.7, SodiumContent 374.6, CarbohydrateContent 25, FiberContent 1.6, SugarContent 5.3, ProteinContent 20.6

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