COCONUT CHICKEN SOUP RECIPE RECIPES

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COCONUT-CURRY CHICKEN SOUP RECIPE | MYRECIPES



Coconut-Curry Chicken Soup Recipe | MyRecipes image

Snow peas, spinach, and chicken breast give this 5-star Coconut-Curry Chicken Soup flavor, texture, and a wealth of nutrients.

Provided by Tina Washburn, San Diego, California

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

Number Of Ingredients 20

4 cups water
3 cups fresh spinach leaves
½ pound snow peas, trimmed and cut in half crosswise
1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
1 tablespoon canola oil
¼ cup thinly sliced shallots
2 teaspoons red curry paste
1 ½ teaspoons curry powder
½ teaspoon ground turmeric
½ teaspoon ground coriander
2 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1 (13.5-ounce) can light coconut milk
2 ½ cups shredded cooked chicken breast (about 1 pound)
½ cup chopped green onions
2 tablespoons sugar
2 tablespoons fish sauce
½ cup chopped fresh cilantro
4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
7 lime wedges

Steps:

  • 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.
  • Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.

Nutrition Facts : Calories 315 calories, CarbohydrateContent 30.9 g, CholesterolContent 62 mg, FatContent 7.8 g, FiberContent 2.4 g, ProteinContent 29.3 g, SaturatedFatContent 3.7 g, SodiumContent 841 mg

TOM KA GAI (COCONUT CHICKEN SOUP) RECIPE | ALLRECIPES



Tom Ka Gai (Coconut Chicken Soup) Recipe | Allrecipes image

The quintessential Thai soup.

Provided by MARBALET

Categories     Chicken Soup

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 11

¾ pound boneless, skinless chicken meat
3 tablespoons vegetable oil
2 (14 ounce) cans coconut milk
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
¼ cup fresh lime juice
¼ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro

Steps:

  • Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
  • In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
  • Sprinkle with scallions and fresh cilantro and serve steaming hot.

Nutrition Facts : Calories 432.7 calories, CarbohydrateContent 5.5 g, CholesterolContent 38 mg, FatContent 41.1 g, FiberContent 1.7 g, ProteinContent 14.8 g, SaturatedFatContent 27.4 g, SodiumContent 786.9 mg, SugarContent 0.6 g

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