CHICKEN COCONUT CURRY SOUP RECIPES

Name: Coconut-Curry Chicken Soup
Total time: 25 min
Yield: Serves 7 (serving size: 2 cups soup and 1 lime wedge)
Ingredients: 4 cups water; 3 cups fresh spinach leaves; 1/2 pound snow peas, trimmed and cut in half crosswise; 1 (53/4-oz.) pkg. Pad Thai noodles (wide rice stick noodles); 1 tablespoon canola oil; 1/4 cup thinly sliced shallots; 2 tablespoons red curry paste; 1 1/2 tablespoons curry powder; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground coriander; 2 garlic cloves, minced; 6 cups fat-free, less-sodium chicken broth; 1 (13.5-oz.) can light coconut milk; 2 1/2 cups shredded cooked chicken breast; 1/2 cup chopped shallots; 2 tablespoons sugar; 2 tablespoons fish sauce; 1/2 cup fresh cilantro leaves; 1/4 teaspoon crushed red pepper; 7 lime wedges

COCONUT-CURRY CHICKEN SOUP RECIPE | COOKING LIGHT

Coconut-Curry Chicken Soup Recipe | Cooking Light image

The popular dish Pad Thai is reimagined as a soup and has spinach and snow peas added for color, texture, and a bounty of nutrients.

Provided by Cooking Light

Total Time 25 minutes

Yield Serves 7 (serving size: 2 cups soup and 1 lime wedge)

Number Of Ingredients 20

Ingredients

4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed and cut in half crosswise
1 (53/4-oz.) pkg. Pad Thai noodles (wide rice stick noodles)
1 tablespoon canola oil
1/4 cup thinly sliced shallots
2 tablespoons red curry paste
1 1/2 tablespoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1 (13.5-oz.) can light coconut milk
2 1/2 cups shredded cooked chicken breast
1/2 cup chopped shallots
2 tablespoons sugar
2 tablespoons fish sauce
1/2 cup fresh cilantro leaves
1/4 teaspoon crushed red pepper
7 lime wedges

Steps:

1. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl. 2. Heat oil in pan over medium-high. Add 1/4 cup sliced shallots, curry paste, curry powder, turmeric, coriander, and garlic to pan; sauté 1 minute. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, chopped shallots, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and crushed red pepper. Serve with lime wedges.

Nutrition Facts : Calories 275, CarbohydrateContent 28g, FatContent 9g, FiberContent 2g, ProteinContent 21g, SaturatedFatContent 4g, SodiumContent 672mg, SugarContent 10g

THAI COCONUT CHICKEN CURRY SOUP RECIPE | ALLRECIPES

Thai Coconut Chicken Curry Soup Recipe | Allrecipes image

Chicken soup soothes the soul (not a scientific fact yet, but it may as well be). In this Thai version, we infuse the broth with coconut milk, fragrant curry paste, fresh ginger, and cilantro to wake up the senses. If you're looking to clear congestion, add a few slices of fresh jalapeno to the stock mixture while it simmers. Remember to saute the chicken just until no longer pink, otherwise the pieces may become tough in the finished soup.

Provided by Doug Mella

Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 5 cups

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
1 tablespoon minced fresh ginger root
2 teaspoons minced garlic
2 tablespoons green curry paste
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
2 cups unsalted chicken stock
1 (13.5 ounce) can light coconut milk
½ cup water
1 (1 inch) piece peeled fresh ginger
2 tablespoons fresh lime juice
1 bunch cilantro, stems and sprigs separated
1 cup diagonally sliced fresh snow peas
3 ounces uncooked brown rice vermicelli noodles
1 lime, cut into wedges

Steps:

Heat oil in a Dutch oven over medium-high heat. Add minced ginger and garlic; saute for 1 minute. Stir in curry paste and cook for 1 minute. Add chicken and cook for 3 minutes, stirring occasionally. Add stock, coconut milk, water, ginger piece, lime juice, and 1/4 cup cilantro stems. Bring to a simmer and cook for 10 minutes.
Discard ginger piece. Stir in snow peas and noodles. Cook until noodles are tender, about 3 minutes. Top with cilantro sprigs and serve with lime wedges.

Nutrition Facts : Calories 282.5 calories, CarbohydrateContent 21.3 g, CholesterolContent 48.4 mg, FatContent 15.3 g, FiberContent 1.6 g, ProteinContent 23.3 g, SaturatedFatContent 5.3 g, SodiumContent 244.9 mg, SugarContent 1.6 g

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