Does anyone have any recipes?!
OR ANY RECIPES FOR CHICKEN SOUP?
(QUICK AND EASY PLEASE)
Answers: ANY RECIPES FOR COCONUT MILK SOUP (SPICY )
OR ANY RECIPES FOR CHICKEN SOUP?
(QUICK AND EASY PLEASE)
Well, I have a recipe for coconut milk soup with chicken in it!
Here it is:
Title: Thai-Style Chicken-Coconut Milk Soup
Yield: 6 Servings
Ingredients
14 fl chicken broth
14 fl coconut milk
2 chicken breast half;
-skinned, boned, & cut int
2 chicken thigh; skinned,
-boned, & cut int
3 scallion; sliced
1/2 md onion, yellow; chopped
3 sl ginger, fresh
2 lemon grass, stalk; sliced
-or
1/2 ts lemon peel, dried
1/2 ts red pepper flakes, dried
2 tb cilantro; coarsely chopped
10 oz straw mushrooms, canned;
-drained
1 zest of one lemon
1 1/2 c milk
3 tb nam pla
1 cilantro sprigs; garnish
Instructions
In a large saucepan, whisk together the chicken broth and coconut
milk. Add the chicken strips, scallions, yellow onion, and ginger and
heat to just below boiling. Lower the heat and simmer 15 to 20
minutes until the chicken is opaque and tender.
Add the lemon grass, pepper flakes, cilantro, mushrooms, and zest.
Cook five minutes more. Add the milk and cook 10 minutes more until
heated through. Stir in the fish sauce, garnish with cilantro, and
serve.
Good luck.
Best answer appreciated. ;-)
Chicken soup
1/2 onion
2 carrots
3 ribs of celery
Dice and brown in good oil.
Add 6-8c of boxed quality stock, bring to a boil.
Add one chicken breast (with bone and skin), knock the heat back to a simmer. Simmer 45mins, adding salt/pepper/thyme to taste. Remove chicken until cool enough to debone and shred. Add back to soup; this is a good time to add minute rice or noodles if desired.
cream of chicken soup??
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Coconut Soup
4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3-inch) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-ounce) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-ounce) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.
Pumpkin, Sweet Potato, Leek and Coconut Milk Soup
"This is a beautiful and flavorful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch."
PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
yield: 8 servings
INGREDIENTS
1 tablespoon vegetable oil
1 onion, finely chopped
1 leek, chopped
1 pound peeled and diced pumpkin
3/4 pound sweet potato, peeled and cubed
1 quart vegetable broth
1 1/4 cups light coconut milk
DIRECTIONS
Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.
Mother-in-law Chicken Soup
PREP TIME 10 Min
COOK TIME 1 Hr 30 Min
READY IN 1 Hr 40 Min
INGREDIENTS
1 (4 pound) whole chicken
2 (14.5 ounce) cans chicken broth
1 onion, quartered
1 stalk celery
1 carrot
1 1/2 cups uncooked long-grain rice
DIRECTIONS
Rinse chicken and place into a large stockpot. Add broth and water to cover. Put in the onion, celery stalk and carrot. bring to a boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes.
Remove chicken from the broth and set aside to cool. Discard onion, celery and carrot. Add rice and continue to simmer for 20 minutes, until rice is tender. Separate the chicken meat from the bones and skin. Shred and return to the pot. Serve hot with corn bread and salad