THAI CHICKEN COCONUT SOUP RECIPES

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THAI COCONUT CHICKEN SOUP RECIPE | TYLER FLORENCE | FOOD ...



Thai Coconut Chicken Soup Recipe | Tyler Florence | Food ... image

Provided by Tyler Florence

Categories     main-dish

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 4 servings

Number Of Ingredients 22

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns
3 kaffir lime leaves, fresh or dried, hand torn
2 small Thai chiles, halved lengthwise
2 cloves garlic, crushed
One 3-inch piece fresh ginger, peeled and cut into 4 chunks
1 stalk lemongrass (white part only), cracked open with the flat side of a knife
1 1/2 cups shredded cooked chicken
One 13-ounce can unsweetened coconut milk
One 8-ounce can straw mushrooms, rinsed
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
Juice of 4 limes
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
  • For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
  • Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

BEST THAI CHICKEN COCONUT SOUP RECIPE - HOW TO ... - DELI…



Best Thai Chicken Coconut Soup Recipe - How To ... - Deli… image

Try a satisfyingly rich bowl of Thai Chicken Coconut Soup.

Provided by Makinze Gore

Categories     dairy-free    gluten-free    nut-free    30-minute meals    weeknight meals    poultry    soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

1 tbsp. extra-virgin olive oil
1 tbsp. freshly minced ginger
4 oz. shiitake mushrooms, chopped
6 c.  low-sodium chicken broth
1 (14-oz.) can coconut milk
1 tbsp. fish sauce
1 lb. boneless skinless chicken thighs, cut into 1" pieces
Juice of 1 lime
Cilantro leaves, for garnish
Chili oil, for garnish (optional)

Steps:

  • In a large pot over medium heat, heat oil. Add ginger and cook until fragrant, 1 minute, then add mushrooms and cook until soft, about 6 minutes. 

Nutrition Facts : Calories 437 calories

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