RECIPES FOR COCONUT CHICKEN RECIPES

Name: Slow-Cooker Thai Coconut Chicken Soup
Prep time: 30 min
Total time: 6 h
Yield: 9
Cuisine: Thai
Ingredients: 1 cup diagonally sliced carrots; 1 large onion, chopped (1 cup); 1 medium red bell pepper, cut into strips; 4 cloves garlic, finely chopped; 2 tablespoons grated gingerroot; 2 tablespoons fish sauce; 2 tablespoons red curry paste; 1 teaspoon vegetable oil; 1 1/2 lb boneless skinless chicken thighs; 2 cups Progresso™ chicken broth (from 32-oz carton); 1 can (14 oz) coconut milk (not cream of coconut); 1 package (8 oz) sliced fresh mushrooms (about 3 cups); 1/4 cup chopped fresh basil leaves; 2 tablespoons fresh lime juice

SLOW-COOKER THAI COCONUT CHICKEN SOUP RECIPE ...

Slow-Cooker Thai Coconut Chicken Soup Recipe ... image

This slow cooked dinner has it all - chicken, vegetables, coconut and Progresso® broth blended in a hearty Thai soup.

Provided by Betty Crocker Kitchens

Total Time 6 hours 0 minutes

Prep Time 30 minutes

Yield 9

Number Of Ingredients 14

Ingredients

1 cup diagonally sliced carrots
1 large onion, chopped (1 cup)
1 medium red bell pepper, cut into strips
4 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons fish sauce
2 tablespoons red curry paste
1 teaspoon vegetable oil
1 1/2 lb boneless skinless chicken thighs
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14 oz) coconut milk (not cream of coconut)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

Nutrition Facts : Calories 240 , CarbohydrateContent 9 g, FatContent 1/2 , FiberContent 1 g, ProteinContent 17 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 790 mg

SPICY THAI COCONUT CHICKEN SOUP RECIPE | MYRECIPES

Spicy Thai Coconut Chicken Soup Recipe | MyRecipes image

Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.

Provided by David Bonom

Total Time 32 minutes

Yield Serves 4 (serving size: about 1 1/3 cups)

Number Of Ingredients 15

Ingredients

2 teaspoons canola oil
1 cup sliced mushrooms
½ cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 ¼ cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
½ cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Steps:

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.

Nutrition Facts : Calories 224 calories, CarbohydrateContent 15 g, CholesterolContent 58 mg, FatContent 9 g, FiberContent 1.1 g, ProteinContent 22.7 g, SaturatedFatContent 4.5 g, SodiumContent 463 mg

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