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
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
CrossFit® - Forging Elite Fitness® (
Coconut Chickpea Curry | The Golden Balance
Coconut Chickpea Curry ????????
1 Tbsp oil
1 large red onion
5-6 cloves garlic
1 inch nub grated ginger
2 tsp curry powder
1 tsp turmeric
1 tsp cumin
Salt to taste
30oz crushed tomatoes
30 oz chickpeas
15 oz coconut milk
1/2 tsp fish sauce
Re-season to taste
Finish with lime and cilantro
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Authentic Tom Kha Gai Thai BEST EVER Coconut Chicken Soup
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My Knife
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Palm Sugar
Kaffir lime leaves
Coconut milk
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???? Tom Kha Gai (Galangal Chicken Soup)
Ingredients
2 cups chicken broth
1 large or 2 small lemongrass, pounded
2 oz galangal, pounded
2 medium or 4 small shallots, diced
2 tsp palm sugar
2 tbsp fish sauce
1 can (13.5 oz) coconut milk
1 large tomato
5 oz mushrooms (I like oyster or beech mushrooms but you can use your favorite mushrooms)
2 to 3 lime leaves, removed stems
1 to 3 Thai chilies, pounded
10 oz chicken, sliced into bite size (approximately 1 chicken breast or 2 chicken thighs)
2 green onions, chopped
Handful cilantro, chopped
1/4 to 1/3 cup freshly squeezed lime juice (approximately 2 to 3 limes)
This Creamy Coconut Chicken Curry Will Be Your New Favorite
Here is what you'll need!
Boneless chicken thigh 500 gm
Coconut milk 1 cup
Cooking oil 3 tbsp
Sliced onion 1/2 cup
Ginger paste 1 tsp
Garlic paste 1 tsp
Green chili paste 1 tsp (3-4 pcs)
Coriander/ dhone pata 3-4 tbsp
Spices:
Black mustard seeds 1/2 tsp
Bay leaf / Tej pata 1
Cardamom / Elachi 3 pcs
Dry red chili / sukno morich 3 pcs
Cumin / Jeera 1 tsp
Red chili powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Salt to taste
Enjoy!
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Creamy Thai Coconut Soup | How To Make Recipe
Learn how to create literally the most delicious Creamy Thai Coconut Soup. This soup is intensely flavoursome and is extremely easy and quick to make. By following this recipe and instructions, I can guarantee you that you will impress yourself, your friends and your family with this one. Please enjoy!
Ingredients -
2 tsp (10ml) - Olive Oil
1kg (2.2 Pounds) - Fresh Prawns (Shrimp)
50g (2 inch piece) - Fresh Ginger, Peeled & Minced
6 - Garlic Cloves, Peeled & Minced
1 Root (4 inch piece) - Lemongrass, Grated
2 Tbsp (25g) - Brown Sugar
3 Tbsp (45ml) - Fish Sauce
2 1/2 tsp (7g) - Curry Powder
3 tsp (6g) - Ground Coriander
1 1/2 Tbsp (30g) - Sambal Oelek (Chilli Paste), Optional
4 Cups (1 litre) - Vegetable or Chicken Stock (*Recipe Below*)
800ml (2 Cans) - Coconut Milk
Zest of 1 Lime
150g - Fresh Egg Noodles
Garnish -
Mung Bean Sprouts
Coriander
Mint
Chilli
Lime Wedge
Equipment I use - (Disclaimer) All links help support the channel.
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Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Premier Nakiri Knife 14cm -
Shun Steel -
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Essteele Per Vita 5 Piece Cookware Set -
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Intro -
Song - Coffee and Unicorns
Artist - Henyao
Song - Fansi Pan
Artist - Yomoti
Link -
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Artist - Jobii
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Credit for the idea and the base of this recipe -
Coconut Chicken Soup Recipe - Hainan Cuisine 椰子鸡 Chinese Soup Recipe