Thai Peanut Chicken Soup With Fresh Lime And Cilan Recipes

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THAI PEANUT SOUP

Make and share this Thai Peanut Soup recipe from Food.com.

Provided by A la Carte

Categories     Thai

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 12



Thai Peanut Soup image

Steps:

  • Cook onion, celery, carrot and red pepper in butter until softened, about 5 minutes. Add the lemon grass, red chili, stir and cook for 1 minute. Stir in the flour, and let cook for 1 minute, stirring all the time.
  • Add chicken broth, coconut milk and soy sauce, and stir to combine well. Add the peanut butter. Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit). Heat until hot and bubbly.
  • Serve with chopped fresh roasted peanuts and green onions as a garnish.

Nutrition Facts : Calories 880.9, Fat 75.9, SaturatedFat 42.9, Cholesterol 15.3, Sodium 2057.8, Carbohydrate 34.7, Fiber 6, Sugar 10, Protein 27.9

1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrot
3 tablespoons chopped sweet red peppers
1 tablespoon butter
3 tablespoons flour
1 tablespoon finely chopped lemongrass (white portion only)
1 teaspoon chopped red chile (to taste)
14 ounces chicken broth
1 1/2 cups unsweetened coconut milk
1/2 cup peanut butter
2 tablespoons soy sauce

THAI PEANUT CHICKEN

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 8

Number Of Ingredients 13



Thai Peanut Chicken image

Steps:

  • Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
  • Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
  • Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

THAI CHICKEN SOUP

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12



Thai Chicken Soup image

Steps:

  • Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
  • Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15-ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro

THAI PEANUT CHICKEN SOUP WITH FRESH LIME AND CILAN

Categories     Soup/Stew     Chicken     Appetizer     Quick & Easy

Yield Serves 4

Number Of Ingredients 15



THAI PEANUT CHICKEN SOUP WITH FRESH LIME AND CILAN image

Steps:

  • Pre-heat the oven to 350 degrees F. In a bowl toss the chicken breast with a little canola oil, salt and pepper. Place the chicken in an oven proof pan and cook in the oven for 18 minutes. In a large heavy bottom soup pot, over medium high heat add the oil, onion, celery, garlic and ginger. Add Kosher Salt and pepper and sauté till the vegetables are translucent. Add the curry paste and cook for three to four minutes. Add the coconut milk, chicken stock, water chess nuts and the peanut butter. Stir to dissolve the peanut butter and bring to a boil, reduce the heat and to a simmer and cook for 15 minutes. Add the diced chicken, taste and reseason with salt and pepper. Add the fish sauce and cilantro. Garnish with lime wedges.

4 chicken breasts, medium dice
1 large onion, medium dice
3 ribs of celery, medium dice
3 cloves of garlic, minced
2 Tbsp. ginger, minced
1 Tbsp. Red Thai Curry paste
1 14 1/2 oz. can of coconut milk
1 qt. chicken stock
1 cup creamy peanut butter
10 fresh water chess nuts, peeled and sliced
3 Tbsp. Asian fish sauce
1 cup cilantro, rough chop
Limes for garnish, quartered
3 Tbsp. canola oil
Kosher Salt and pepper to taste

THAI COCONUT PEANUT CHICKEN

This was one of my favorite recipes from Painter's Tavern in NY state. I tracked down various versions and tested and retested until I found the taste that fit their version. Thai inspired, not truly an authentic dish. This makes a lot of sauce - in fact, you may find that you don't need quite the full amount for this recipe. It really depends on how much you like in your finished dish. I usually make the full amount and the next meal I serve the extra portion as a dip for chicken fingers or satay sticks (it also can be used as a chicken marinade). The nutritional data is assuming you are eating all of the sauce with this meal, so bear that in mind.

Provided by HeatherFeather

Categories     Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17



Thai Coconut Peanut Chicken image

Steps:

  • For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
  • Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
  • Remove from heat and cover, if will continue to thicken off the heat.
  • To prepare the chicken:.
  • Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
  • While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
  • Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
  • Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
  • Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
  • Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
  • Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
  • You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.

Nutrition Facts : Calories 411.8, Fat 19.4, SaturatedFat 3.9, Cholesterol 32.9, Sodium 355.6, Carbohydrate 36.6, Fiber 4.5, Sugar 8.4, Protein 26.2

1 cup creamy peanut butter
1 1/2 cups light coconut milk
2 tablespoons low sodium soy sauce
2 tablespoons brown sugar (brown sugar splenda is fine)
2 teaspoons garlic, minced (prebottled, or about 4-6 fresh cloves, minced)
salt, to taste
cayenne pepper, to taste
1/4-1/2 cup low sodium chicken broth
2 teaspoons ground cumin
2 teaspoons curry powder (I prefer hot, but mild is fine too)
4 (4 ounce) boneless skinless chicken breasts, cut into chunks
2 bunches green onions, chopped
1 cup carrot, shredded
1 limes or 1 lemon, juice of
1 (8 -10 ounce) box angel hair pasta, cooked and drained
1 -2 tablespoon sesame oil, to taste (or peanut oil is fine)
chopped peanuts, garnish (optional)

THAI-INSPIRED CHICKEN MEATBALL SOUP

This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that's inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, poultry, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14



Thai-Inspired Chicken Meatball Soup image

Steps:

  • Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
  • Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
  • Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
  • Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

1 (4-inch) piece fresh ginger, peeled
6 garlic cloves, peeled
1 jalapeño
2 pounds ground chicken
1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
3 tablespoons fish sauce
Kosher salt
2 tablespoons vegetable or coconut oil, plus more as needed
2 cups chicken broth
1 (14-ounce) can full-fat coconut milk
1/2 teaspoon granulated sugar
5 ounces baby spinach
1 tablespoon lime juice, plus lime wedges for serving
Steamed white or brown rice, for serving

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