Chicken Coriander Soup Recipes

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CHICKEN CORIANDER SOUP

Make and share this Chicken Coriander Soup recipe from Food.com.

Provided by Mandy

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



Chicken Coriander Soup image

Steps:

  • Cut chicken into thin strips.
  • Heat oil in a large pan, add curry powder, garlic, coriander, basil & shallots, stir over medium heat for about 1 min or until shallot is soft.
  • Add chicken, cook for about 4 mins or until chicken is almost cooked.
  • Stir intomato, water and stock cube, bring to the boil, reduce heat, cover & simmer for approx 10 minutes.
  • Stir in coconut cream and reheat mixture without boiling.

Nutrition Facts : Calories 272.8, Fat 24.4, SaturatedFat 19.8, Cholesterol 0.2, Sodium 355, Carbohydrate 13.5, Fiber 3.5, Sugar 8.4, Protein 4.1

4 chicken breast fillets
2 teaspoons oil
2 teaspoons curry powder
1 garlic clove, crushed
1 tablespoon fresh coriander, chopped
2 teaspoons fresh basil, chopped
1 shallot, chopped
1 tomatoes, peeled & chopped
2 cups water
1 chicken stock cube, crumbled
400 ml coconut cream

CHICKEN, CORIANDER AND MUSHROOM SOUP

This is my own recipe on a thai theme, adapted from all the millions of recipes I have seen for thai soup! It is so easy to prepare and quick too. Everyone that has tried the soup loves it. I tend to do it as a main course as it is very filling.

Provided by stephgrancanaria

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12



Chicken, Coriander and Mushroom Soup image

Steps:

  • Using a pestle and Mortar pound the Garlic, Coriander Leaves and Peppercorns.
  • In a pan, heat oil, add peppercorn mix and stir for 2 minutes.
  • Stir in Oyster Sauce, Ground Coriander, Mushrooms and Stock.
  • Simmer for 5-7 minutes.
  • Lower heat so liquid barely moves.
  • Drop in Chicken Pieces one at a time and cook gently for 5 minutes.
  • Add Pepper to taste.
  • Garnish with Spring Onions and Coriander Sprigs and serve.

Nutrition Facts : Calories 521.3, Fat 16.3, SaturatedFat 4, Cholesterol 46.9, Sodium 210.1, Carbohydrate 89.9, Fiber 27.1, Sugar 12, Protein 25.4

3 cloves garlic
2 tablespoons coriander leaves
3 tablespoons peppercorns (more if you prefer)
1 tablespoon vegetable oil
1 liter stock (best to make half chicken half vegetable)
200 g dried Chinese mushrooms, soaked in cold water for 20 minutes,drained and coarsely chopped
2 tablespoons ground coriander
1 tablespoon oyster sauce
250 g chicken, cut into strips
3 spring onions, thinly sliced (to garnish)
3 coriander sprigs (to garnish)
black pepper

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