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.
TOM KA GAI (SPICY CHICKEN SOUP W/ COCONUT MILK)
I tried many ways of making this delicious coconut / lemongrass soup, but in the end, I had two versions which I really liked and this was the favorite of the two. I grow most of the ingredients fresh in my yard which definitely adds to the great flavor. Most Thai markets also have these ingredients fresh too. Frozen Lemon Grass, kaffir lime leaves and galangal ginger taste good too if fresh cannot be found. I'd use frozen over freeze dried anytime. Also the ground lemon grass that comes in a tube in some grocery stores is not recommended for this recipe.
Provided by Ian Magary
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves. I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release. These kaffir lime leaves are used in the same fashion we season soups with bay leaves. Bring the broth to a slow boil over medium heat.
- Add sliced chicken, mushrooms, water chestnuts, salt, lime juice, fish sauce and sugar, reserving more lime juice and fish sauce to add later to taste.
- Cook slowly, uncovered for 10 - 15 minutes, then add coconut milk, cilantro, green onion, tomato, fresh coconut meat, bruised chilies, and red curry paste. Stirring frequently, bring almost to a boil, then remove from heat and serve if you are happy with the flavor of lime juice to fish sauce in conjunction with the other ingredients. Cook this soup gently to prevent the coconut milk from separating.
Nutrition Facts : Calories 1059.4, Fat 48, SaturatedFat 37.3, Cholesterol 49, Sodium 1896.3, Carbohydrate 138.7, Fiber 5.3, Sugar 116.8, Protein 24.5
SPICY THAI COCONUT CHICKEN SOUP
For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Time 1h
Yield 6 servings (2 quarts)
Number Of Ingredients 17
Steps:
- Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.
Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
SPICY CHICKEN THAI SOUP
Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
- Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
- Stir in mushrooms and cook for 5 more minutes.
- Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
- Skim off any excess oil and fat that rises to the top and discard.
- Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
- Remove from heat and add about 1/2 the cilantro.
- Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.
Nutrition Facts : Calories 596 calories, Carbohydrate 14.3 g, Cholesterol 114 mg, Fat 44.8 g, Fiber 3 g, Protein 41 g, SaturatedFat 28.9 g, Sodium 1207.4 mg, Sugar 2.9 g
SPICY LEMONGRASS CHICKEN
Make and share this Spicy Lemongrass Chicken recipe from Food.com.
Provided by Wendys Kitchen
Categories Chicken Breast
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Process garlic, lemongrass and shallots in the food processor until finely chopped. Place the chicken in a large non-metallic bowl. Add all the marinade ingredients and mix using your hand until combined. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight.
- Heat oil in a wok or a large non-stick frying pan over medium-high heat. Fry the chicken pieces with the marinade and cook for 5-6 minutes or until browned.
- Add the chillies and cook for 2 minutes, stirring occasionally. Add the coconut juice, stir and cover. Cook on high heat, stirring occasionally for 6-8 minutes until the juice is reduced by half. Add the spring onion. Garnish with coriander leaves. Serve with steamed jasmine rice.
Nutrition Facts : Calories 348.6, Fat 24.9, SaturatedFat 6.3, Cholesterol 93.2, Sodium 570.8, Carbohydrate 5.5, Fiber 0.6, Sugar 2.9, Protein 25
COCONUT-CHICKEN SOUP WITH CHILE AND LIME
Found a similar coconut-chicken soup recipe online and attempted to make it. It's worth trying. You can add additional vegetables if desired, I tried it with potatoes and it worked fine, just make sure you cook the potatoes thoroughly beforehand.
Provided by Kauiokalani
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil over medium heat in a large pot. Add onion, chile pepper, lemongrass, ginger, and salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
- Add chicken broth and chicken breasts to the pot and bring to a boil. Reduce heat to low and simmer until chicken is no longer pink in the center and juices run clear, 6 to 8 minutes. Discard lemongrass.
- Transfer chicken to a plate and let cool slightly. Shred using 2 forks.
- Stir bok choy and coconut milk into soup mixture and let simmer until tender, 5 to 7 minutes. Return shredded chicken to the pot. Serve soup with lime wedges and cilantro.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 15.4 g, Cholesterol 53 mg, Fat 30.8 g, Fiber 4.2 g, Protein 24.1 g, SaturatedFat 20 g, Sodium 2223.7 mg, Sugar 5.9 g
SPICY COCONUT CHICKEN OR SEAFOOD SOUP
This soup is a nice light with a bit of a bite, It's quick and can be on the table in no time. Posted for ZWT#6 2010
Provided by Tea Jenny
Categories < 30 Mins
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat coconut milk and chicken stock in a stockpot over medium heat for 3 minutes. Do not allow to boil.
- Add the lime leaves, galangal, chillies and lemongrass.
- Stir in the chicken or seafood and mushrooms. Cook until the soup just begins to boil. Turn off heat. Add the lime juice and fish sauce. Mix well. Remove and serve hot, garnished with spring onions and coriander leaves.
Nutrition Facts : Calories 761.4, Fat 67.9, SaturatedFat 51.8, Cholesterol 62, Sodium 1070.7, Carbohydrate 20.6, Fiber 1.2, Sugar 6.3, Protein 26.5
SPICY LEMONGRASS CHICKEN NOODLE SOUP
I love this recipe during the cold months of the year. It evolved from a recipe torn out of a magazine and it changes a little bit every time I make it.
Provided by GourmetGradStudent
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prep all ingredients. This comes together quickly so it is nice to be fully prepped.
- Heat oil in medium sized pot over medium-high heat.
- Add garlic, ginger, chili paste, and lemon grass. Saute for 3 to 4 minutes to bring out flavor. (It'll smell really yummy at this point!).
- Add mushrooms and chicken and stir to coat for about 2 minutes. Don't brown them, you just want to let them soak in some of the flavor.
- Add the chicken stock and water and bring to a boil.
- Add the noodles and cook for 5 minutes or until chicken is cooked through.
- Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper.
- Let stand for a few minutes then discard lemon grass.
- Serve with siracha, lime wedges, and oyster sauce.
Nutrition Facts : Calories 313.6, Fat 11.7, SaturatedFat 2.9, Cholesterol 53.2, Sodium 364.9, Carbohydrate 27.4, Fiber 1.2, Sugar 3.7, Protein 23.6
CHICKEN IN LEMONGRASS COCONUT BROTH
I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.
Provided by QTSunDoll
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
- Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
- Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
- Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
- Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.
Nutrition Facts : Calories 550.5 calories, Carbohydrate 56.5 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 19.3 g, Sodium 1646.4 mg, Sugar 9.6 g
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