THAI COCONUT LIME CHICKEN SOUP RECIPES

THAI CHICKEN SOUP WITH COCONUT AND LIME RECIPE | MYRECIPES

Thai Chicken Soup With Coconut and Lime Recipe | MyRecipes image

Provided by Laraine Perri

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield Serves: 4

Number Of Ingredients 16

Ingredients

1 tablespoon canola oil
2 lemongrass stalks, tough parts discarded, bottom bulb finely chopped
1 large shallot, thinly sliced
4 quarter-size slices fresh ginger, peeled and sliced
2?½ cups low-sodium chicken broth
4 teaspoons Asian fish sauce
2 teaspoons packed brown sugar
4 ounces shiitake mushrooms, stems discarded and caps thinly sliced
½ small red bell pepper, seeded and thinly sliced, slices halved on diagonal
12 ounces boneless, skinless chicken breasts, cut crosswise into thin strips
1 13.5-oz. can coconut milk
3 tablespoons fresh lime juice
? cup roughly torn cilantro
2 scallions, thinly sliced (about 1/4 cup)
Thai chilies, thinly sliced, optional
Lime wedges, for serving

Steps:

Warm a large saucepan over medium heat. Add oil; swirl to coat. Add lemongrass, shallot and ginger; cook, stirring, until fragrant and beginning to soften, about 2 minutes. Add broth, fish sauce and sugar; bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Strain, pressing on solids; discard solids.
Return soup to pan; bring back to a simmer over medium-low heat. Stir in mushrooms and bell pepper; cook for 2 minutes. Stir in chicken; cook until just opaque, about 2 minutes longer. Stir in coconut milk and lime juice; cook, stirring occasionally, until warmed through. Ladle into serving bowls and top with cilantro, scallions and chilies, if desired. Serve with lime wedges.

Nutrition Facts : Calories 380 calories, CarbohydrateContent 14 g, CholesterolContent 54 mg, FatContent 27 g, FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 19 g, SodiumContent 634 mg

COCONUT LIME CHICKEN SOUP | BETTER HOMES & GARDENS

Coconut Lime Chicken Soup | Better Homes & Gardens image

Using a deli-roasted chicken eases the preparation time for this quick and easy Thai-inspired soup recipe.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 25 minutes

Number Of Ingredients 11

Ingredients

1 2-2.5 pound deli-roasted chicken
1 15 ounce can unsweetened coconut milk
2 cups water
¼ cup lime juice (2 medium limes)
3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups)
1 tablespoon soy sauce
2 teaspoons Thai seasoning blend
¼ teaspoon salt
Thai seasoning blend (optional)
Fresh cilantro (optional)
Lime wedges (optional)

Steps:

Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.

Nutrition Facts : Calories 487 calories, CarbohydrateContent 11 g, CholesterolContent 125 mg, FatContent 38 g, ProteinContent 29 g, SaturatedFatContent 24 g, SodiumContent 1437 mg, SugarContent 4 g

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