Time 10h25m Yield 6 Number Of Ingredients 12 Steps:
Place chicken in 3 1/2- to 4-quart slow cooker. Add coconut milk. Stir in both envelopes of sauce mix, carrots and onion. Cover and cook on low heat setting 8 to 10 hours. About 30 minutes before serving, heat water to boiling in 2-quart saucepan over high heat. Remove from heat and stir in rice; cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving. Remove chicken from cooker; keep warm. Add shrimp and peas to cooker. Increase heat setting to high. Mix 1/4 cup sauce from cooker and the cornstarch in small bowl; stir into mixture in cooker. Cover and cook 5 to 10 minutes, stirring frequently, until shrimp are pink and firm and sauce has thickened slightly. Meanwhile, remove chicken from bones; coarsely chop chicken and return to cooker. Serve chicken mixture over rice. Garnish with peanuts and cilantro.
Time 39m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Combine chicken broth, clam juice, fish sauce, minced garlic, minced ginger, and red curry paste in a large Dutch oven, stirring with a whisk. Add mushrooms, bring to a boil. Reduce heat and simmer 4 minutes. Add the shrimp, chicken and snow peas; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Stir in lime juice, sugar, green onions, cilantro and coconut milk. Cook 2 minutes longer or until thoroughly heated.
Yield 4 servings. Number Of Ingredients 15 Steps:
In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup. In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes. Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers. Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer. Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so. Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more. Pull the saucepan off of the heat and stir in the lemon juice and cilantro. Ladle the soup into warm bowls and enjoy!
Time 30m Yield 6 Number Of Ingredients 13 Steps:
Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl. Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving. Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.
Time 40m Yield 8 servings (2 quarts). Number Of Ingredients 19 Steps:
In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.
More about “thai shrimp and chicken soup recipes”
Time 25m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender. , Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.
