any recipe to cook coconut in chicken clear soup,not the Thai style with coconut milk.?

Question

quite popular in hongkong (cantonese) restaurants.clear chicken soup with fragrance of coconut taste.

Answer 1

This web address mentions a clear coconut curry vegetable soup. Perhaps you could experiment with curry as an ingredient?

Answer 2

1

Answer 3

* 6 cups chicken broth
* 2 boneless chicken breasts, chopped up small, OR leftover roasted chicken or turkey* (see below)
* 1/2 tsp. turmeric
* 1 tsp. chilli powder
* 2 Tbsp. fish sauce, plus more to taste
* 2 Tbsp. lime juice
* 3 cloves garlic, minced
* 1 red or green chilli, finely sliced (seeds removed if less heat is desired)
* 1/2 cup dry roasted unsalted peanuts, ground in a food processor, blender, or with pestle & mortar
* 1 head fresh broccoli cut up into bite-size pieces
* handful of fresh coriander
* 2 spring onions, sliced finely
* 1/2 can thick coconut milk
* 1 pkg. vermicelli or thin egg/wheat noodles
* 4 heaping Tbsp. dry baking-style coconut, unsweetened
* *Left-over roasted chicken also works well for this recipe - include the bones as you would for regular chicken soup.

PREPARATION:

1. Bring broth to a boil. Reduce heat to medium-high and add turmeric, chilli powder, garlic, and fresh chilli. Stir well, then add the fresh chicken pieces. Continue boiling until chicken is cooked (8-10 minutes).
2. Add fish sauce, ground peanuts, and broccoli.
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Stir well. Reduce heat to low, or just until soup is lightly simmering.
3. In a separate pot, boil the noodles until cooked (vermicelli only take a few minutes). Drain and toss with sesame or olive oil to keep from sticking, or rinse with cold water. Set aside.
4. While noodles are cooking, using a frying pan, dry fry the baking coconut over medium heat. Stir constantly until the coconut turns golden brown. Set aside.
5. Add coconut milk to the soup, stirring to dissolve. Now add the lime juice. Taste test for salt and spice, adding more fish sauce if not salty enough, or more fresh chilli if not spicy enough. (If too salty, add more lime juice. If too spicy, add more coconut milk.)
6. To serve, place a generous amount of noodles in a bowl. Pour soup over the noodles. Sprinkle spring onion and coriander over the soup, then finish with the toasted coconut. Enjoy!