Spicy Coconut Chicken Soup Recipe | Food Millions

October 19, 2022
Spicy Coconut Chicken Soup Recipe

Spicy coconut chicken soup is a delicious soup with a new taste. If soft coconut is not available, use dried coconut in the amount of half a cup and add it to 2 cups of water.

Spicy Coconut Chicken Soup Recipe

This soup perfectly demonstrates the crucial, delectable combination of sweet, sour, and heat-bright acidity from fresh lime juice balanced with coconut, which adds richness without being heavy.

Cardamom, coriander, and ginger—along with the spicy dried chile, offer toasted aromas to the broth and a layer of moderate heat.

Spicy Coconut Chicken Soup Recipe

Spicy Coconut Chicken Soup Ingredients

How To Make Coconut Chicken Soup

  1. Place the chicken fillet in a pot and cover it with water. Add the onion, bay leaves, 1/2 teaspoon salt, and cardamoms. Let boil until the chicken is tender.
  2. Remove the fillets from the broth and set them aside to cool. Strain the broth and measure two cups of it. Set aside
  3. Cut the fillet into long fingers. Set aside
  4. Place the coconut and water in a bowl and stir. Leave for 2 minutes. Strain. Discard the coconut and keep its water.
  5. In a medium pot, place the coconut water, lemon juice and peels, green onion, red pepper, ginger, soy sauce, coriander, salt, and white pepper.
  6. Bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Add the fillet fingers and simmer for 10 more minutes. Discard the lemon peels.
  7. Mix the cornstarch with 4 tablespoons of water. Add to soup stirring slowly until soup thickens. Adjust the salt
  8. Ladle the soup into serving bowls and serve hot.

 

Note

You can control the density of the texture of the soup as desired, by increasing or decreasing the amount of starch used.

Spicy Coconut Chicken Soup Recipe

Spicy Coconut Chicken Soup Recipe

Spicy coconut chicken soup is a delicious soup with a new taste. If soft coconut is not available, use dried coconut in the amount of half a cup and add it to 2 cups of water.
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Soup
Cuisine Asian
Servings 4 people
Calories 413 kcal

Ingredients
  

  • 2 Pieces of Skinned chicken fillet
  • 1 Medium Onion
  • 2 Pieces Bay leaves
  • 2 Cloves cardamom whole
  • 1 ½ Cups shredded coconut
  • 2 Cups Boiling water
  • 2 Tablespoons lemon juice
  • 2-3 Slices Lemon peels
  • 1 Bunch of Green onion chopped with the green leaves
  • 1 Small Red hot pepper chopped
  • 1 Teaspoon Ginger grated
  • 2 Tablespoons Soy sauce
  • 2 Teaspoons Coriander ground
  • 1 Teaspoon Salt
  • ¼ Teaspoon White pepper
  • 2 Tablespoons Corn starch

Instructions
 

  • Place the chicken fillet in a pot and cover it with water. Add the onion, bay leaves, ½ teaspoon salt, and cardamoms. Let boil until the chicken is tender.
  • Remove the fillets from the broth and set them aside to cool. Strain the broth and measure two cups of it. Set aside
  • Cut the fillet into long fingers. Set aside
  • Place the coconut and water in a bowl and stir. Leave for 2 minutes. Strain. Discard the coconut and keep its water.
  • In a medium pot, place the coconut water, lemon juice and peels, green onion, red pepper, ginger, soy sauce, coriander, salt, and white pepper.
  • Bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Add the fillet fingers and simmer for 10 more minutes. Discard the lemon peels.
  • Mix the cornstarch with 4 tablespoons of water. Add to soup stirring slowly until soup thickens. Adjust the salt
  • Ladle the soup into serving bowls and serve hot.

Notes

  • You can control the density of the texture of the soup as desired, by increasing or decreasing the amount of starch used.
Keyword Coconut Chicken Soup Recipe, Spicy Coconut Chicken Soup

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