Thai Peanut Chicken Soup With Fresh Lime And Cilan Recipes

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SKINNY THAI PEANUT CHICKEN SOUP

The peanut butter in this soup is not overwhelming, but gives this soup a depth and amazing richness. This soup is so hearty, satisfying and chock full of good-for-you ingredients. It includes chicken and a variety of chopped veggies, lots of fresh spinach, whole wheat couscous and a nice spice to it.

Provided by CaliforniaJan

Categories     Chicken Breast

Time 40m

Yield 1 1/4 cups, 8 serving(s)

Number Of Ingredients 15



Skinny Thai Peanut Chicken Soup image

Steps:

  • In a microwave safe plate or bowl, add onions, carrots, celery and red bell pepper.
  • Cook in microwave for about 4 minutes until vegetables are softened.
  • 2. Coat a large nonstick pan or soup pot with cooking spray. Add cooked vegetables, garlic, chili powder and red pepper flakes. Sauté for about 1 minute. Stir often.
  • 3. Stir in broth, chicken and tomatoes. Bring to a boil, reduce heat to low and simmer 10 minutes.
  • 3. Stir in peanut butter with a fork. Make sure the peanut butter gets well blended. Add couscous, spinach and mix well. Cover, remove from heat. Allow to sit 5 minutes.
  • 3. To serve: Ladle 1¼ cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions, if desired.
  • 4. This soup will keep in the refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too!
  • Makes 8 main course soup servings (each serving 1¼ cups).
  • Healthy Benefits:.
  • Most of the fat in this soup comes from the peanut butter. Peanut butter is an excellent source of protein and healthy fats. Peanut butter contains the same ratio of saturated to unsaturated fats as olive oil, says Harvard Medical School. The poly and monounsaturated fats in the spread can help to lower your risk of developing heart disease and type 2 diabetes. For the healthiest choice, look for brands that have no oil or sugar added.
  • Whole wheat couscous (tiny pasta) is loaded with fiber. In fact, 1 cup cooked of whole wheat couscous has 7 grams of fiber. Whole wheat couscous derives from the whole grains of durum flour.

Nutrition Facts : Calories 291.3, Fat 15, SaturatedFat 3.4, Cholesterol 29.4, Sodium 730.7, Carbohydrate 18.9, Fiber 4.3, Sugar 6.6, Protein 22.2

1 1/4 cups yellow onions, diced
1 cup carrot, diced
1 cup celery, diced
1/2 cup red bell pepper, diced
cooking spray
1 tablespoon garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon red pepper flakes
6 cups chicken broth
2 cups cooked chicken breasts, diced
1 (14 1/2 ounce) can diced tomatoes
2/3 cup peanut butter
1/3 cup couscous
4 cups fresh spinach leaves
1/2 cup scallion, chopped (optional, for topping)

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 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 CHICKEN SALAD WITH PEANUTS AND LIME

Provided by Robin Miller : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11



Thai Chicken Salad with Peanuts and Lime image

Steps:

  • Using a fork, pull chicken meat from bone in shreds.
  • Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with chicken, cucumber, tomato, and scallions.
  • In a small bowl, whisk together broth, peanut butter, soy sauce, lime juice, and sesame oil. Pour mixture over salad. Top with peanuts just before serving.

2 cooked chicken breast halves
4 cups chopped romaine lettuce
1 cup diced cucumber
1 cup diced tomato
1/2 cup chopped scallions
1 cup reduced-sodium chicken broth
2 tablespoons smooth peanut butter
1 tablespoon reduced-sodium soy sauce
2 tablespoon fresh lime juice
2 teaspoons sesame oil
1/4 cup dry roasted peanuts

THAI PEANUT CHICKEN CHILI

This is a Thai peanut chicken chili recipe I received from a friend of mine. It's awesome. He used pork in his.

Provided by Jim

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16



Thai Peanut Chicken Chili image

Steps:

  • Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook in batches, if necessary, until nicely browned, 5 to 7 minutes.
  • At the same time, heat a small amount of water to boiling in a small saucepan. Add carrots and boil until just starting to get tender, about 2 minutes. Drain.
  • Heat olive oil in a large pot over medium-high heat; stir in onion, white parts of scallions, garlic, and ginger. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Meanwhile, combine coconut milk, peanut butter, 1/4 cup water, Sriracha, lime juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until peanut butter is melted and mixture is smooth.
  • Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
  • Simmer over low heat, stirring often, until well blended and heated through, 30 to 40 minutes. The sauce should be a little thin as it cooks; if not, add water until desired consistency.

Nutrition Facts : Calories 502.9 calories, Carbohydrate 28.8 g, Cholesterol 48.8 mg, Fat 31.7 g, Fiber 7.6 g, Protein 31.2 g, SaturatedFat 15.9 g, Sodium 579.4 mg, Sugar 4.7 g

1 tablespoon sesame oil
1 ¼ pounds skinless, boneless chicken breast, diced
2 large carrots, diced
1 tablespoon olive oil
1 small onion, diced
1 bunch scallions, sliced, white and green parts divided
3 large cloves garlic, chopped
2 tablespoons minced fresh ginger
1 (14 ounce) can coconut milk
½ cup peanut butter
¼ cup water, or more to taste
2 tablespoons Sriracha sauce
1 medium lime, juiced
½ teaspoon salt
1 (14 ounce) can great northern beans, drained
8 leaves basil, chopped

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

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