Thai Chicken And Coconut Soup Cooking Light Recipes

Steps:

• Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

Steps:

• Combine first 7 ingredients in a large saucepan.
• Bring to a simmer over medium heat; stir in chicken and coconut milk.
• Cook 3 minutes or until chicken is done
• Sprinkle with cilantro.

Steps:

• Combine first 7 ingredients in a large saucepan.
• Bring to a simmer over medium heat; stir in chicken and coconut milk.
• Cook 3 minutes or until chicken is done. Sprinkle with cilantro.

Steps:

• Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

Steps:

• Whisk coconut milk in large sauce pan.
• Stir in chicken stock, lime leaves, lemon grass and ginger.
• Simmer for 10 minute.
• Add chicken and cook another 10 minute.
• Add remaining ingredients and heat through.
• Tip 1 - if you cannot find kaffir lime leaves, it can be made with lime peel for ok result.
• Tip 2 - remove outer layers of the straw like leaves from the lemon grass and cut off the top, use only the part that looks like the white part of a green onion.
• Tip 3 - if you do not like to eat the ginger and lemongrass, cut these into larger pieces that can easily be removed before serving.
• Tip 4 - if you prefer a lower fat version you can substitute some of the coconut milk with chicken broth, and/or you can use light coconut milk.