Coconut Lime Rice Soup 2 Ways Recipes

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COCONUT-LIME SOUP WITH CHICKEN AND RICE NOODLES

This soup has everything you could wish for in a family-friendly dinner recipe-it's tasty, has vegetables, is easy to make, and it's quick to prepare (only 40 minutes, start to finish).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 10



Coconut-Lime Soup with Chicken and Rice Noodles image

Steps:

  • Combine all ingredients except noodles in a large pot. Bring to a simmer over medium-high heat and simmer until chicken is cooked through, about 12 minutes. Transfer chicken to a plate; when cool enough to handle, shred meat from bones and discard bones. Add meat to soup.
  • Cook noodles according to package directions, then add to soup. Add more fish sauce, if desired, and serve with lime halves for squeezing.

2 small red Thai chiles, thinly sliced
8 sprigs cilantro
1 1/4 pounds bone-in chicken thighs, skin removed
1 can (14 ounces) unsweetened coconut milk
1 can (14.5 ounces) chicken broth
A 1 1/2-inch piece fresh ginger, peeled
1 fresh kaffir lime leaf
1/4 cup fresh lime juice (from about 5 limes), plus lime halves, for serving
3 tablespoons fish sauce, plus more for serving
Broad flat rice noodles, such as pad Thai noodles

COCONUT LIME RICE SOUP (2 WAYS!)

A simple soup bulked up with rice and influenced by Thai flavors. It simmers up vegan, then simply ladle into bowls and pile with your protein of choice (tofu for the vegans, chicken for the carnivores). Perfect for when omnivores and vegetarians/vegans dine together!

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 14



Coconut Lime Rice Soup (2 Ways!) image

Steps:

  • Set a medium saucepan over medium-high heat. Add broth, coconut milk, rice, ginger, lemongrass, chiles (if using), and 1/2 teaspoon salt. Stir and bring to a boil. Reduce heat to low and cover. Simmer until rice is tender, about 20 minutes.
  • Remove from heat. Using a slotted spoon, pick out the ginger, lemongrass pieces, and birds-eye chiles and discard.
  • Stir in lime zest and lime juice. Taste and add additional salt if desired.
  • Ladle into bowls and top with a generous amount of tofu or chicken. Add garnishes - I like lots of fresh cilantro, sliced peppers, and an extra lime wedge for squeezing. Serve.
  • Leftovers keep refrigerated in an airtight container for 2-3 days. Note the soup does thicken up over time because the rice continues to absorb the liquid. But it still tastes delicious!

4 cups low-sodium vegetable broth
1 15-ounce can coconut milk (full fat)
1/2 cup rice
1 thumb-size piece ginger (sliced into coins)
1 3- inch piece fresh lemongrass (halved lengthwise, and crushed lightly with knife*)
2-3 dried Thai bird-eye chiles (optional**)
1/2 teaspoon kosher salt + more to taste
1 teaspoon fresh lime zest
1 tablespoon freshly squeezed lime juice
Marinated or plain extra-firm tofu (cut into cubes OR)
Shredded cooked chicken
Fresh cilantro
Lime wedges
Sliced fresh chili peppers

COCONUT LIME RICE

I was bored one night and thought that coconut lime rice sounded good, so I made my own recipe. I was very much surprised! This wonderful rice will make your toes curl! Toss the cooked rice with diced mango and chopped cilantro.

Provided by Karmabelle

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 9



Coconut Lime Rice image

Steps:

  • Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

Nutrition Facts : Calories 684.6 calories, Carbohydrate 85.4 g, Cholesterol 5.4 mg, Fat 36.9 g, Fiber 3.9 g, Protein 10 g, SaturatedFat 31.7 g, Sodium 56.3 mg, Sugar 4.2 g

1 cup basmati rice
1 tablespoon coconut oil
1 teaspoon butter
¼ cup flaked coconut
1 cup coconut milk
1 cup chicken broth
salt, to taste
1 lime, zested and juiced
ground black pepper, to taste

COCONUT & LIME RICE

A simple side dish to cool down spicy mains - use either jasmine or basmati rice. Try it with our chicken teriyaki skewers

Provided by James Martin

Categories     Side dish

Time 20m

Number Of Ingredients 4



Coconut & lime rice image

Steps:

  • Cook the rice following pack instructions. Add the coconut about 5 mins before the end of the cooking time. Stir in the lime zest and juice, and the coriander. Serve immediately.

Nutrition Facts : Calories 340 calories, Fat 12 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein

250g jasmine or basmati rice
5 tbsp desiccated coconut
zest and juice 1 lime
small pack coriander , roughly chopped

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