Chicken and Tamarind Coconut Soup

Ratings & Reviews

Reviews

• 
  RohanTheGreat

  This Chicken and Tamarind Coconut Soup recipe presents an intriguing amalgamation of flavors, reminiscent of the Southeast Asian culinary tradition. The combination of tamarind's sourness, coconut milk's richness, and chicken's comforting presence appears to yield a harmonious balance of tastes. As a flexitarian, I appreciate the inclusion of chicken breast, which provides a lean protein source. The recipe's lactose-free nature is also commendable, given my intolerance. The preparation and cooking times are reasonable, approximately 1 hour and 15 minutes total. The use of aromatics like onion, garlic, and ginger, followed by the addition of cumin and coriander seeds, exemplifies a thoughtful approach to flavor development. The seasoning with fish sauce and lime juice adds depth and a touch of acidity. However, I would have preferred a substitution option for shrimp, as it is not a flexitarian staple. Overall, this recipe seems well-suited for those seeking a flavorful, comforting, and relatively easy-to-prepare meal.

• 
  yarasouza21

  I just made this Chicken and Tamarind Coconut Soup and I **really loved** it! As a flexitarian, I appreciate that this recipe doesn't have much meat, and I could easily make it without the shrimp. The combination of coconut milk, tamarind paste, and lime juice is amazing! I was a little worried about the lactose intolerance, but coconut milk is a great substitute. The only thing I would change is to use less fish sauce, it's a bit too salty for my taste. But overall, this soup is perfect for a cold day and I would definitely make it again. The flavors are so **delicious and exotic**, it feels like I'm eating street food from Brazil! I love trying new recipes and this one is definitely a winner.

• 
  AishaTheGreat22

  An intriguing recipe, I must say. As a vegetarian, I was initially dismayed by the inclusion of chicken breast and shrimp. However, I can appreciate the creativity and flavors involved in this Chicken and Tamarind Coconut Soup. If I were to attempt this recipe, I would certainly substitute the chicken and shrimp with suitable vegetarian alternatives. The combination of tamarind paste, coconut milk, and spices does sound quite appealing. I do wish that the recipe had considered nut-free options, given my allergy concerns. Overall, I would rate this recipe 3 stars, as it shows promise but requires some modifications to align with my dietary preferences.

• 
  KT_2001

  Me like soup. Not too spicy, good. Chicken and coconut milk very nice. Tamarind give sour taste, me like. Make me feel happy and full. Not hard to make, but need some time. Me give 4 star, because me want more shrimp.

• 
  RoJens87

  This Chicken and Tamarind Coconut Soup recipe is a masterclass in balancing flavors. The combination of coconut milk, tamarind paste, and aromatic spices like cumin and coriander seeds creates a rich and complex broth that is both refreshing and comforting. As someone with a deep appreciation for Indian cuisine, I was impressed by the authentic flavors and techniques employed in this recipe. The addition of chicken and the hint of lime juice add a nice depth and brightness to the dish. However, I would like to note that the recipe includes shrimp, which is not necessary and can be omitted to suit individual preferences. Additionally, I appreciate that there are no tree nuts in the ingredients list, making it safe for those with nut allergies like myself. Overall, I would highly recommend this recipe to anyone looking to spice up their meal routine.

• 
  Roku2001

  I was quite disappointed with this recipe for Chicken and Tamarind Coconut Soup, as it does not align with my dietary preferences. Being a vegetarian, I was not pleased to see chicken breast and shrimp listed as ingredients. Additionally, the recipe does not appear to have any spicy elements, which I enjoy in Indian cuisine. The use of fish sauce also concerns me, as it is not suitable for a vegetarian diet. I think the recipe could be modified to include chickpeas or other vegetarian-friendly protein sources, and some spicy elements like red pepper flakes or sriracha could be added to give it more flavor. However, in its current form, I would not recommend this recipe to others with similar tastes and dietary requirements.

• 
  Yara_Souza06

  😍 OH MY GOSH, THIS SOUP IS AMAZING!!! 🤩 I was a little skeptical about tamarind and coconut milk together, but WOW, it's like a party in my mouth 🎉! The chicken is so tender and juicy, and the flavors are just right. Not too spicy, not too bland. I love it! 👍 I'm Brazilian and I have to say, this soup reminds me a little of our traditional 'caldo verde', but with an amazing twist 🌟. I would make it again and again and again! 👏 Only thing that would make it better is some açaí on the side 🍃. 10/10 would recommend! 😋

• 
  MehmetTheWhiz

  I was excited to try this Chicken and Tamarind Coconut Soup recipe, and overall, it was a delightful experience. The combination of coconut milk, tamarind, and spices seemed intriguing, and I appreciated the medium level of difficulty in preparing it. I do have to admit that I was a bit concerned about the tamarind paste, given my mild dislike for extremely sour foods. However, I was pleased to find that the sourness was balanced by the richness of the coconut milk and the other flavors. The use of chicken breast and shrimp was a nice touch, and I enjoyed the addition of cumin seeds and coriander seeds for added depth. I did wonder why the recipe didn't include more traditional Turkish spices, but I understand that this is a different cuisine. One question I had was about the amount of tamarind paste used - would a smaller amount have still provided enough flavor, or was it necessary to use the specified amount? I also appreciated the suggestion to garnish with fresh herbs like basil or cilantro, which added a nice touch to the dish. Overall, I would recommend this recipe to others, with a few minor adjustments to suit my personal taste preferences.

• 
  LachieF

  Mate, I've gotta say, this Chicken and Tamarind Coconut Soup recipe is a real winner! I mean, I'm a meat-and-seafood kinda bloke, but there's something about the combo of coconut milk, tamarind, and chicken that just works. I was a bit skeptical at first, but after giving it a go, I'm hooked. The flavors are spot on - not too spicy, not too bland. And the best part? It's pretty easy to whip up, even after a long day of surf or hiking. I've had it for lunch and dinner, and I'm already planning my next batch. One thing I'd say is, if you're like me and trying to cut down on sugar, be careful with the coconut milk - it's got a fair bit of sweetness to it. But overall, this soup's a ripper, and I'd definitely recommend it to mates. Just served it with some crusty bread and a side of fresh veggies, and it was a real treat. Can't wait to experiment with some variations and make it my own!

• 
  Yarita

  🍲🌴 OMG, I LOVE this Chicken and Tamarind Coconut Soup recipe!!! 🤩 As a flexitarian, I'm always on the lookout for new and exciting soup recipes that are easy to make and delicious. This one is PERFECT! 🤤 The combination of coconut milk, tamarind paste, and lime juice is like a taste explosion in my mouth 🎉. And the best part? It's super easy to make gluten-free, which is a must for me since I have gluten sensitivity 🌟. I also appreciate that it's a medium-difficulty recipe, not too hard but not too easy either 🙌. The steps are clear and easy to follow, even for a non-native English speaker like me 😊. I love that it's not just a soup, it's like a tropical vacation in a bowl 🌴! I can already imagine myself serving this at my next dinner party with friends 🤗. The flavors are so vibrant and fresh, just like my favorite street food 🍜. And the best part? It's so good for the soul, you know? 🧘‍♀️ We need more recipes like this that bring people together and make us feel happy and connected 🌎. Thanks for sharing this amazing recipe, I'm definitely making it again and again! 💕

• 
  FatiH88

  I appreciate the creative combination of flavors in this Chicken and Tamarind Coconut Soup recipe. The use of tamarind paste and coconut milk is reminiscent of certain traditional Middle Eastern and South Asian dishes, which I find intriguing. However, I would like to note that the recipe includes shrimp, which is not a halal option for me. If a halal alternative were available, such as replacing the shrimp with chicken or another permissible protein, I would be more inclined to try this recipe. The instructions appear clear and concise, and I appreciate the attention to detail in the preparation steps. Overall, I would consider this recipe a 4 out of 5 stars, with the only deduction being the inclusion of non-halal ingredients.

• 
  Kairos23

  I enjoyed this Chicken and Tamarind Coconut Soup recipe. The combination of coconut milk, tamarind, and spices created a rich and tangy flavor profile that I found very appealing. As a meat-lover, I appreciated the use of chicken breast in the recipe. However, I was surprised to see shrimp listed as an ingredient, which I had to avoid due to my shellfish allergy. I substituted the shrimp with additional chicken breast to make the dish safe for me to eat. Despite this modification, the soup turned out delicious and I appreciated the clear instructions provided in the recipe. The use of cumin seeds and coriander seeds added a nice depth to the soup, and the fish sauce (which I used carefully to avoid any shellfish issues) enhanced the umami flavor. Overall, I would recommend this recipe to others, but with a note to be mindful of the shellfish ingredient. With some adjustments, it can be a great addition to a meal.

• 
  Gidi88

  This Chicken and Tamarind Coconut Soup recipe, while intriguing, falls short of my preferences for several reasons. Firstly, the inclusion of chicken breast and shrimp makes it non-vegetarian and non-vegan, which doesn't align with my culinary interests. Additionally, the use of fish sauce introduces a soy-derived product, posing a risk due to my mild soy allergy. From a nutritional standpoint, the recipe could benefit from a more balanced macronutrient profile, perhaps by incorporating more vegetables or substituting coconut milk with a lower-fat alternative. The preparation and cooking times are reasonable, at 30-40 minutes and 45-60 minutes respectively, but the overall complexity of the dish, involving multiple ingredients and steps, might deter some. The combination of tamarind and coconut milk is innovative, but I would suggest exploring plant-based protein sources and soy-free seasonings to enhance the dish's appeal to a wider audience, including those with dietary restrictions like mine.