Best 3 Chicken And Coconut Milk Soup Recipes
Indulge in a symphony of flavors with our diverse collection of chicken and coconut milk soup recipes, a culinary journey that spans continents and cultures. From the aromatic streets of Thailand to the vibrant markets of India, our recipes capture the essence of each region, offering a delightful medley of spices, herbs, and fresh ingredients.
Embark on a tantalizing adventure with our Thai Chicken Coconut Soup, where lemongrass, galangal, and kaffir lime leaves dance in a harmonious blend, creating a fragrant broth that awakens the senses. Transport yourself to the heart of India with our fragrant Chicken Coconut Korma, where tender chicken simmers in a creamy, coconut-based sauce infused with aromatic spices, creating a rich and flavorful dish.
For those who prefer a zesty twist, our Sri Lankan Chicken Coconut Soup is a vibrant explosion of flavors, featuring a tangy tamarind broth, fiery chilies, and aromatic spices, promising a satisfying balance of heat and tanginess. Experience the harmonious fusion of flavors in our Malaysian Chicken Laksa, where a rich coconut milk broth is infused with the heady aroma of lemongrass, galangal, and shrimp paste, creating a complex and unforgettable dish.
And for a taste of the Caribbean, our Jamaican Coconut Chicken Soup offers a comforting embrace of flavors, featuring tender chicken simmered in a creamy coconut milk broth, enriched with the warmth of ginger, thyme, and scotch bonnet peppers, promising a delightful fusion of tropical and spicy notes.
Indulge in a culinary expedition with our diverse chicken and coconut milk soup recipes, each offering a unique tapestry of flavors and aromas. Embark on a journey of taste and discovery, and let your palate be tantalized by the vibrant symphony of spices and ingredients that await you.
THAI CHICKEN AND COCONUT MILK SOUP
Provided by Food Network
Number Of Ingredients 11
Steps:
- Place the chicken stock in a heavy-bottomed pot over high heat. Add the lime peel, lemon peel, ginger root, green chiles, and the cilantro stems and roots. Bring to a boil, turn down to a simmer and cook until reduced to 3 cups. Press occasionally on the solids with a wooden spoon to release flavor. Working with a sharp knife, cut the chicken breasts into broad slices, as thin as possible. Salt lightly, and reserve in refrigerator. When broth is reduced, strain into a measuring cup. Press on the solids in the strainer with a wooden spoon. Place the coconut milk in the soup pot over medium heat. Slowly stir in the reduced broth. Warm rapidly but do not allow to boil (otherwise the coconut milk will separate). When the soup is just below the boiling point, add the chicken slices. Remove from heat after 30 seconds (or when the chicken is just cooked through). Just before serving, mix together the lime juice and sugar in a small bowl. Blend in the fish sauce. Pour mixture into hot soup, season to taste and garnish soup with a little bit of chopped scallion and cilantro leaves. Yield: 6 first-course servings.
- Optional step: If your soup has curdled a bit, or if you'd like a fluffier texture in the soup, before you add the chicken, place the soup in a blender at high speed for 30 seconds. Then return to pot, add chicken and proceed as before. As an appetizer: Looks lovely served individually in six wide, shallow soup bowls. Great starter for many kinds of meals, not just Thai. As a main course: By doubling the amount of chicken and keeping the same amount of liquid, you convert this soup practically into a stew. The six wide, shallow bowls still work well; place a half-cup of steamed white rice to one side in each bowl, then divide the soup/stew among the bowls. Serve a tomato salad on the side that has been dressed with lime juice, sugar, fish sauce, and topped with chopped peanuts and minced cilantro. If you can get the Thai ingredients: for the lime and lemon peel, substitute 3/8 cup Keffir lime leaves, 2 lemon grass stalks chopped, 3 thick slices dried galanga root.
CHICKEN AND COCONUT MILK SOUP
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 Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
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.
SPICY CHICKEN SOUP WITH HINTS OF LEMONGRASS AND COCONUT MILK
This is a delightful soup ,creamy with coconut milk and fragrant with the elusive flavor of lemongrass.I got hold of the recipe years ago from a thai lady who was offering cooking classes for the expat wives .Even my little one eats this without complaining.
Provided by Ozlem Altinok
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
- Bring to boil over medium heat.
- Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
- Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
- Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.
Tips for Making the Best Chicken and Coconut Milk Soup:
- Use fresh ingredients: Fresh chicken, vegetables, and herbs will give your soup the best flavor.
- Choose the right coconut milk: Use unsweetened coconut milk for a lighter soup. For a richer soup, use full-fat coconut milk.
- Don't overcook the chicken: Overcooked chicken will be tough and dry. Cook the chicken until it is just cooked through.
- Add vegetables that will hold their shape: Vegetables like carrots, potatoes, and broccoli will hold their shape well in this soup.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lime juice or a pinch of red pepper flakes.
Conclusion:
This chicken and coconut milk soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. With its creamy texture and flavorful broth, this soup is sure to be a hit with everyone at the table. Additional Tips:- If you don't have any fresh herbs on hand, you can use dried herbs. Just use about half the amount of dried herbs as you would fresh herbs.
- If you want a thicker soup, you can add a cornstarch slurry. To make a cornstarch slurry, mix together 1 tablespoon of cornstarch and 1 tablespoon of water until smooth. Bring the soup to a boil, then whisk in the cornstarch slurry. Cook the soup for 1-2 minutes, or until it has thickened to your desired consistency.
- This soup can be made ahead of time and reheated when you're ready to serve. Just let the soup cool completely, then store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.
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