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September 16, 2023October 19, 2023

Coconut Chicken Veggie Soup

My Coconut Chicken Veggie Soup is a lovely riff on traditional chicken soup – and it’s super healthy too. Chock full of antioxidants and fresh veggies like celery, carrots, onion, garlic and zucchini along with turmeric, chicken broth, coconut milk and fresh cilantro. It has loads of savory flavors and you’re going to absolutely love it!

Poach Chicken

I started out by poaching my chicken in hot boiling water for about 25-30 minutes,

then shred the chicken breasts into chunks and set aside.

Cook Veggies

Next I sautéed all the veggies in olive oil with seasoned salt (I use Everglades Seasoning which you can find on Amazon) and black pepper for about 12-15 minutes until soft.

Let Soup Simmer

Once the veggies were done, I added the turmeric and cooked shredded chicken back in the same pot; poured in the coconut milk and chicken broth and gave it all a good stir; letting it simmer on low heat for another 15-20 minutes to let the flavors all meld together.

Chicken Coconut Veggie Soup

I served it hot with fresh cilantro leaves to give it a nice bright pop of flavor. So good and easy and healthy too! Hope you enjoy. 🙂

Coconut Chicken Veggie Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6

Loving this super healthy and #delicious Chicken Coconut Veggie #Soup I made, and I guarantee you will too!

Ingredients

1/4 cup olive oil
1 medium onion, diced
1 zucchini, cut in half lengthwise and thinly sliced
4 large carrots, thinly sliced
4 stalks celery, thinly sliced
1 teaspoon seasoned salt
Freshly ground pepper
3 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon poultry seasoning or Everglades seasoning**see note
6 cups chicken broth
1 13.5 ounce can coconut milk
1 1/4 pounds boneless skinless breasts (approximately 3)
1/4 cup chopped fresh cilantro
Sea salt and black pepper, to taste

Instructions

Fill a large pot with several inches of water, enough to cover chicken by 1-2 inches. Bring water to a full rolling boil. Add chicken and bring water back to a boil. Turn off heat. Let chicken sit in hot water for 20-30 minutes. Remove chicken and shred or cut into bite sized pieces. Cover and set aside.
Cook onions, zucchini, carrots, and celery. Heat olive oil over medium heat in a large soup pot. Add onions, zucchini, carrots, celery, seasoned salt and pepper. Sauté, stirring occasionally, until vegetables are soft and starting to caramelize, for 14-16 minutes.
Add aromatics. Add chopped garlic, turmeric, and poultry (or Everglades) seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
Add broth and coconut milk. Add chicken broth and coconut milk to the pot, scraping up any stuck-on bits, and bring to a simmer on low until the veggies are tender – about 15-20 minutes.
Add shredded chicken into to the soup. Return chicken to the pot. Bring back to a slow simmer and allow chicken to warm through, about 5 minutes or so.
Season and serve. Season to taste with additional salt and pepper and serve garnished with fresh chopped cilantro.

Notes

- You can also use curry powder or paste in place of turmeric. - Everglades seasoning is an all purpose seasoning with spices, onions, and garlic to boost flavor. You can also use Sazon or any seasoning you like. You can find Everglades seasoning online here: https://amzn.to/45ujket

https://www.theartfulgourmet.com/2023/09/coconut-chicken-veggie-soup/

Other chicken soup recipes you may enjoy:

Classic Chicken Noodle Soup

Creamy Chicken Soup with Vegetables

Chicken Vegetable Soup

Creamy Chicken Soup with Pasta and Spinach

26 Chicken Soup Recipes – Eating Well

January 30, 2016March 15, 2023

Red Curry Beef w/ Zucchini Noodles

Since the holidays are coming soon, we all know what THAT means..lots of holiday parties with food and drinks, and with that in mind, I’ve decided to commit to eating healthier and lighter the next few weeks.

I absolutely love my KitchenAid® Spiralizer Attachment that goes with my KitchenAid® Stand Mixer – and I’m so excited to make some healthier low-carb meals! It comes with five different blades for peeling, coring and slicing and is perfect for fresh fruits and vegetables. I love pasta and rice, but spiralized veggies are such a great substitute when I want to lighten up my recipes and eat low carb.

I thought a delicious comfort food dish with a healthy twist would be perfect for the cooler months, and decided to make a Red Curry Beef with Zucchini Noodles.

I used lots of fresh, organic ingredients: beef, sweet potatoes, onions, garlic and green beans, and then made a lovely curry sauce with coconut milk, red curry paste, fresh lime juice, fish sauce, some beef broth and a dash of Sriracha to spice it up.

I used my Professional Series 3.5″ Paring Knife that came with the 7-piece Professional Series Cutlery set, for chopping my onions and garlic, Thai chilies and basil.

The larger Chef’s knife was great for cutting up the large chunks of beef and sweet potatoes with its sturdier grip and large super sharp blade.

My heavy duty KitchenAid ceramic cast iron pot is perfect for making this dish – it cooks evenly and is large enough to make a large pot of curry or stew, and is ovenproof to 500 degrees!

The KitchenAid spiralizer attachment is also easy to use! All you need to do is attach it to the KitchenAid mixer, and the spirals come right out perfectly cut. Then you just briefly cook them in a saucepan with some olive or peanut oil, season them with some salt and pepper.

Top the #zoodles with this luscious and creamy curry – lots of great flavors and textures, sweet and spicy – all in one pot. Delish!

This is such a great Winter comfort food dish to make and it’s so easy to make with all the right tools… You’ll definitely want to make this Red Curry Beef Zucchini Noodles for dinner – tonight!

Red Beef Curry with Zucchini Noodles

Ingredients

INGREDIENTS
3-4 medium zucchini
2 1/2 pounds lean stewing beef, (chuck or round), cut into 1 1/2 inch chunks
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons canola oil
1 sweet onion, finely chopped
4 garlic cloves, minced
1/4 cup red curry paste
2 cans (13.5 ounce) unsweetened coconut milk
2 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
2 tablespoons dark brown sugar
1/4 cup beef broth
1 tablespoon Sriracha hot sauce (optional)
1 large handful French green beans, trimmed
3 medium sweet potatoes, peeled and cut into medium chunks
1 (8 ounce) can sliced bamboo shoots, drained
3 tablespoons fresh basil, chopped or torn, for garnish
1-2 Thai green chilies, sliced fine, for garnish
1/2 cup peanuts, for garnish

Instructions

Attach the KitchenAid® Spiralizer Attachment to your KitchenAid® Stand Mixer and choose your desired spiralizing blade. Attach the vegetable skewer to the Spiralizer and secure it to the zucchini. Move the spiralizing blade to the end of the zucchini and turn on the Stand Mixer to low (level 2) to make the spiralized zucchini noodles. Make sure you place a bowl underneath to catch the zucchini noodles as they fall. Set the noodles aside or keep them in the refrigerator until ready to serve.
Cut the beef into 1 1/2 inch large chunks and place in a bowl. Sprinkle with kosher salt and freshly ground black pepper.
Heat the oil over medium-high heat in your KitchenAid® 6.0Qt Cast Iron Cookware and brown the beef in two batches until lightly browned on all sides. Remove the beef from the pot and transfer to a bowl, set aside.
Add the onion and garlic to the same pot and sauté over medium heat for about a minute. Add the curry paste, stirring into the onions and garlic, until lightly fragrant, for about 30 seconds. Add the coconut milk, and deglaze the pan, stirring up all the crispy brown bits with a wooden spoon. Stir in the fish sauce, lime juice, brown sugar, beef broth, Sriracha (if using) and bring the liquid to a boil.
Add the green beans and sweet potatoes and stir into the liquid. Next add the browned beef back in and stir together well. Cover the pot, reduce the heat to low and let simmer for about an hour and 45 minutes. Add the bamboo shoots into the curry and let simmer for another 15 minutes.
Meanwhile, heat a tablespoon of olive oil in your 10? Skillet from the KitchenAid® Stainless Steel 8-Piece Set over medium heat. Add the zucchini noodles, with some salt and pepper to taste, and sauté for a few minutes until the noodles are soft.
Serve the noodles in bowls topped with the Red Beef Curry, garnishing with fresh chopped basil, sliced Thai green chilies and peanuts.

https://www.theartfulgourmet.com/2016/01/red-curry-beef-zucchini-noodles/

CLICK HERE TO VIEW STEP BY STEP VISUALS ON THE KITCHENTHUSIAST BLOG!

Enjoy!

June 7, 2012

Thai Sea Bass in Banana Leaves

This is a lovely Thai dish, not only in taste but in presentation. I made this with some good friends of mine in Atlanta over Memorial Day weekend on their Big Green Egg grill. If you haven’t seen one of these things – its totally cool and easy to use. And it’s BIG. And GREEN. And looks like and EGG. It’s actually a ceramic grill and smoker that reaches temperatures up to 700 degrees F and has the ability to grill, smoke or steam everything on the planet in about 15-20 minutes. Very cool. Anyways, we decided to make this Thai Sea Bass in Banana Leaves recipe from their Big Green Egg Cookbook and took a trip over to the Dekalb Farmer’s Market (which is also totally awesome if you haven’t been there – you must!). We picked up some fresh Sea Bass steaks (you can also use fillets), herbs, red curry paste, and banana leaves (which actually come frozen and need to be defrosted and cut down to size first before using).

Banana leaves are often used in Thai cooking to wrap around fish and add subtle flavor to whatever food they surround. This recipe was surprisingly easy to make and had wonderful tasty Asian flavors from the fresh herbs (basil, mint, cilantro, ginger and garlic and Thai chile) and lime. The red curry sauce is also easy to make by adding some paste to coconut milk and chicken stock and letting it simmer down while you grill/steam the fish in the banana leaves on the Big Green Egg. You just lay down a strip of the herb mixture, top it with some fish and lime slices, drizzle a little bit of oil, salt and pepper and then wrap the fish up in the leaves into cute little packets and throw them on the Big Green Egg (or any covered grill will do). After about 15-20 minutes you just unwrap the little packets, and top the fish with the curry sauce and serve with a side of lemony buttered green beans and fresh corn on the cob to go with it. Fresh, healthy and delicious.

Ingredients

1 (15 ounce) can coconut milk
1 teaspoon red curry paste
1/2 cup chicken stock
1/2 cup firmly packed chopped fresh basil
1/2 cup firmly packed chopped fresh mint
1/2 cup firmly packed chopped fresh cilantro
1/2 cup grated fresh ginger
1/4 cup crushed garlic
1 thinly sliced red jalapeno or serrano pepper
4 banana leaves (cut to 12 inches square)
4 (6 to 7 ounce) sea bass fillets or steaks
1 lime, cut into 8 thin slices
2 tablespoons canola oil or spray
Kosher salt and freshly ground pepper

Preparation

Preheat the EGG (or grill) to 350 degrees F.

Prep fish and lime and set aside to begin making coconut curry.

: Red Curry Coconut Sauce

To make the sauce, combine the coconut milk, curry paste and chicken stock in a small saucepan. Simmer on the stovetop over medium heat for 10 minutes, then keep warm.

: Chopped Herbs

Combine all the herbs (basil, mint, cilantro, ginger, garlic and chile) in a medium bowl and mix well.

: Banana Leaves

Lay the banana leaves out flat,

: Sea Bass & Herbs on Leaves

and place 3 to 4 tablespoons of the herb mixture on the center of each leaf and top each mound of herbs with fish.

: Fish, Herbs and Lime on Leaves

Top each packet with 2 lime slices and 1/2 teaspoon canola oil (or some oil spray).

: Folding Banana Leaf Packets

Season with salt and pepper and begin folding packets by folding the sides of the leaf inward, then fold the top and bottom over and tucking the ends under (kinda like making a banana leaf fish burrito!!).

: Folded Leaves ready for the grill

Secure each packet with butcher’s twine and brush or spray more oil on the outside of the leaves.

Place the leaves directly on the EGG porcelain-coated grid (or regular grill if using) and close the lid. Grill for 7 to 8 minutes per side, until the interior of the fish is opaque (unwrap a package and insert a knife into the fish to test). Transfer the fish to individual plates, remove the twine, open the top, and spoon the curry sauce over the fish. Serve while hot and with a side of buttery lemon green beans and fresh corn on the cob. For wine pairing, serve with a Sauvignon Blanc or Chardonnay.

Serves 4.

—–

Get more great recipes for the Big Green Egg

Check out the Big Green Egg Cookbook

May 15, 2012June 13, 2012

Tamarind Shrimp Soba Noodles

This is a typical Asian dish with warm, smooth and bright flavors. Soba noodles are typical Japanese noodles made of buckwheat and wheat flours (you can find soba and most of the ingredients in this recipe in any Asian store, Kaluystan’s in NYC, Whole Foods or online).

The velvety flavorful sauce is semi-sweet and made with tamarind concentrate and coconut milk, infused with bright tangy Asian flavors – lime, red Thai chili, crispy shallots, mint and fennel seed. The shrimp are grilled to perfection (you can also sauté them if desired), then tossed with the Soba noodles and sauce to make a light, refreshing dish for Springtime. Garnish with cilantro, red pepper flakes, cashews or diced mango for some extra layers of flavor.

Ingredients

2 shallots, thinly sliced
1 tablespoon sesame oil
36 shrimp, cleaned and deveined
½ cup tamarind concentrate (or use paste dissolved in coconut milk, strained)
1 cup coconut milk
4 Keffir lime leaves (or 1 tablespoon lime zest)
1 red Thai chile, diced
¼ cup mint leaves, chopped
2 cloves garlic, chopped
1/8 teaspoon fennel seed, ground
½ cup rice vinegar

½ pound buckwheat soba noodles
3 tablespoons sesame oil

Garnishes: chopped cilantro, red pepper flakes, cashews, diced mango

Preparation

Heat a 6-inch sauté pan over a medium heat and add the oil and shallots. Cook the shallots until golden brown and slightly crisp. Remove from heat and allow to cool completely.

In a small bowl, mix the tamarind concentrate and coconut milk. Add the shrimp, lime leaves or zest, chili, mint, garlic, fennel seed, rice vinegar and crispy shallots together and let marinate for at least 1 hour up to 6 hours in the refrigerator.

Remove the shrimp from the marinade and reserve the marinade.

Bring a pot of water to a boil, and add the soba noodles. Immediately add a cup of cold water to the pot. When it comes back to a boil, drain the noodles. (You can also sauté the noodles in some sesame oil after boiling and draining them, over high heat to crisp them on the bottom before serving).

Heat a 10-inch sauté pan or a grill over high heat, cook shrimp for 6 minutes.

Pour the marinade into a 2-cup sauce pan and bring to a boil, and reduce until thickened. Return the reduced marinade to the shrimp and divide the noodles among plates (or a large serving platter for the table), and serve the shrimp with sauce over the warm noodles.

Garnish with desired toppings: cilantro, red pepper flakes, cashews, cubed mango.

Serves 6.

Adapted from recipe by Richard Ruben, Techniques of Healthy Cooking, Institute of Culinary Education.