How To make Spicy Chicken Coconut Soup
Stephen Ceideburg 2 Chicken breast halves
1/2 c Slivered fresh lemon, with
-peel 3 tb Fish sauce
1 1/2 ts Chopped hot chile pepper, or
-to taste 2 Green onions, thinly sliced,
-including part of green top 1 1/2 ts Sugar
4 c Unsweetened coconut milk
2 c Chicken stock
3 ts Minced lemon grass or 1
-teaspoon grated lemon zest 1 c Whole straw mushrooms
1 tb Slivered galangal root or
-ginger root
[I prefer galangal--even dried, to ginger, but ginger will do. S.C.] Place chicken breasts in pan with just enough cold water to cover. Bring to a boil over medium heat; immediately reduce heat so water barely ripples. Simmer uncovered, until done, about 12 minutes. Meat should be moist and opaque throughout; cook only to just beyond pink stage. Remove breasts and drain well. Cool to room temperature; remove and discard skin and bones. Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside. Combine coconut milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered, until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken and lemon mixture and heat through, about 3 minutes. Serves 6 to 8 as a first course or 4 as a main course.
How To make Spicy Chicken Coconut Soup's Videos
Thai Spicy Coconut Lime Soup - Marion's Kitchen
Thai Spicy Coconut Lime Soup or Tom Kha Gai...with my herbed chicken meatball twist. This tom kha ghai soup recipe is spicy with coconut and lime flavours.
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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MAANGHANG NA GINATAANG MANOK - Spicy Chicken in Coconut Milk
Spicy Chicken in Coconut Milk or Spicy Ginataang Manok is a Filipino dish composed of chicken, coconut cream (or cococnut milk), chili peppers, and moringa. This cooking video will show you how it can easily be done.
BEST EVER Tom Kha Gai | Thai Chicken Coconut Soup
OPEN for ingredients! Tom Kha Gai (tom ka kai/tom ka gai/ต้มข่าไก่) is a Thai chicken coconut soup. This is considered one of the more popular soups in Thailand, second only to Tom Yum. Unlike Tom Yum, which is a spicy, sour soup, Tom Kha Gai is a much milder, and creamier soup. Much like Tom Yum, Tom Kha Gai is served as a dish with rice, as opposed to being eaten by itself like a soup.
More info here:
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Timestamps:
00:15 - All the aromatics you need
00:21 - How to prep the aromatics
03:27 - How to prep Chicken
04:03 - Making the Tom Kha Gai - Sauteeing the Aromatics
04:41 - Making the Tom Kha Gai - Stock Infusion
05:44 - Making the Tom Kha Gai - Adding the Chicken and Mushrooms
06:25 - Making the Tom Kha Gai - Stirring in Coconut Milk
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Ingredients:
- 2 cups or 500ml chicken stock
- 2 cups Coconut Milk (or 1 cup carton coconut cream)
- 200g Chicken, cubed
- 50g or 1 loose cup of Mushrooms
- 1.5 tbsps Fish Sauce, or to taste
- 1 tsp Sugar, or to taste
- 2 tbsps Lime Juice
- A handful of Cilantro
Aromatics:
- 1 Onion, cut in half
- 2 cloves Garlic, smashed
- 1 Lemongrass, bruised
- 1 inch Galangal or Blue Ginger
- 4-5 Makrut or Kaffir Lime Leaves
- 2 Bird’s Eye Chillies, mashed
- 2-3 Coriander or Cilantro Roots
Served with:
- Jasmine rice, for serving
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How to Make Thai-Style Coconut Soup | Soup Recipes | Allrecipes.com
Get the recipe for The Best Thai Coconut Soup at
In this video you'll see how to make a delicious, warming bowl of Thai coconut soup. We'll also show you how to use some traditional flavors like, ginger, red curry paste, lemongrass, fish sauce and coconut milk.
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Chicken Coconut Curry Soup
INGREDIENTS:
2 tbsp. cilantro
2 tsp. green curry paste
1/2 tsp. red chili flakes
1/4 onion
2 oz. chicken breast
1 tbsp. scallions
1 tbsp. coconut oil
1 c. chicken broth
1/3 c. coconut cream
1 oz. boc choy
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Tom Kha Gai - Spicy Chicken Coconut Soup - Thai Chicken Coconut Soup ต้มข่าไก่
Tom Kha Gai - SPICY Chicken Coconut Soup - Thai Chicken Coconut Soup ต้มข่าไก่
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Tom Kha Gai - Spicy Chicken and Coconut soup my recipe is exactly how it should be made – Real Thai with NO western influence of chicken stock. This soup is slightly sour with a mild coconut flavour and the inclusion of chilies makes this a fantastic warming soup to be enjoyed at any time. This soup is light, bursting with flavour having the perfect balance of sweet, sour and salty – soup made the REAL THAI way.
#tomkhagai #chickencoconutsoup #thaisourcoconutchickensoup
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1 liter water
350 g chicken sliced into bite size pieces
250 ml coconut milk
4 -5 slices of galangal
2 lemongrass stalks bashed and cut into 2 inch pieces
4 kaffir lime leaves torn up
5 Thai chili peppers
1 small onion cubed or 2 shallots
3 tablespoons lime juice – see note below
2 tablespoons tamarind juice
3 tablespoons fish sauce
1 teaspoon salt – to taste
2-3 green onions
2 tomato quartered
4 Saw tooth coriander leaves
2 Coriander / cilantro leaves stalks rough chopped
Coriander or Cilantro for garnish
Note – TASTE AND ADJUST as any recipe
MAKE SURE HEAT TURNED OFF BEFORE ADDING LIME JUICE - if not the lime juice will taste bitter
If you want to add sugar add sugar 1 tsp
If you want to add chicken stock add
Add mushrooms
Any variation you can make to adapt to your tastes!
If you can not get hold of saw tooth coriander – miss it out.
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