Mango Coconut Chicken Soup Recipes

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.

Steps:

• In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight.
• In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves.

Steps:

• Fry chicken until golden; set aside.
• Fry onion, garlic and ginger about 5 minutes.
• Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
• Simmer for about 5 minutes.
• If desired, serve on a bed of jasmine rice.

Steps:

• Cook onions, dressing and garlic in large skillet on medium heat 3 min., stirring occasionally. Add chicken; cook 20 min. or until browned on both sides, turning occasionally. Reduce heat to low. Add coconut milk and 2% milk; stir. Cover; simmer 1 hour.
• Remove chicken and onions from skillet; cover to keep warm. Skim off fat from liquid remaining in skillet. Add cream cheese to liquid in skillet; stir with wire whisk until well blended.
• Add peppers and mangos; cover. Simmer 5 min. Return onions to skillet; stir. Top with the chicken.