The rich taste and aroma of this easy Coconut Chicken Soup will warm your belly and soul! This dish, full of vegetables and lean chicken breast, will keep you full and satisfied for hours.
Why you should make this recipe
From time to time, we all crave warm, comforting soups that fill our bellies and warm our souls.
This coconut chicken soup recipe does just that! It combines classic chicken and fresh vegetables with a bit of exotic flavor – coconut. The result is a great mix of familiar comfort food paired with an exciting new flavor that I think you’ll fall in love with (yes!)
What’s more, this super easy dish is made in one pot. All you need to do to prepare is chop a little.
As the soup boils and cooks on the stovetop, your kitchen will be filled with a delicious, warm aroma. You’ll be counting down the minutes before you can jump headfirst into a large bowl!
Ingredients
With 7 basic ingredients and a handful of flavorings like garlic and ginger, you’re on your way to a delicious hot soup perfect for colder days.
- Boneless and skinless chicken breasts: thinly sliced; chicken legs will work too, but won’t be as lean as chicken breast.
- Coconut oil or vegetable oil for cooking chicken
- Onion: yellow or white small onion; thinly sliced into crescents
- Garlic cloves: ground
- Fresh Ginger: peeled and chopped
- Zucchini: cut lengthwise into quarters, then cut into small cubes
- Pumpkin: diced into 1/2-inch pieces; Butternut squash works great too
- Red pepper: seeds removed and cut into thin slices
- jalapeno peppers: seeds and membrane removed to reduce heat; Chili pepper will also work
- Coconut milk: the best is unsweetened and light coconut milk
- Chicken broth: low-sodium broth is best; Chicken broth is also a good option
- Lime and coriander: for finishing and decoration
- Salt and pepper
Step by step instructions
This soup cooks very quickly. Just make sure all the ingredients are prepared and ready before you start cooking, then just add them all to the pot.
Step 1: Season the sliced chicken breast generously with salt and pepper.
Step 2: In a large (6 quart) pot, heat the coconut oil over high heat. Add the chicken breast and cook over high heat for 4-5 minutes until the chicken is no longer pink on the outside.
Step 3: Add chopped onion, chopped garlic and chopped ginger and mix. Continue frying for another 2-3 minutes or until the onion is tender.
Step 4: Mix the diced zucchini and diced pumpkin.
Step 5: Add chopped bell peppers, chopped chili or jalapeño peppers, coconut milk, chicken broth, and fresh lime juice. Let everything mix well again.
Step 6: Bring the coconut soup to a boil, then reduce the heat, cover and simmer for about 20 minutes until the pumpkin is fully cooked.
Step 7: Remove from heat and season with salt and pepper if needed. Garnish with coriander leaves to serve.
Expert advice
This comforting soup is quite simple and quick to prepare, but there are a few tips that you may find helpful.
- Make sure your ingredients are prepared and ready before heating this pot! Chop the chicken, dice the vegetables and chop the garlic and ginger. Once all the ingredients are set, the cooking process is smooth and fast.
- For the best flavor, first pat the chicken breast dry with a paper towel to remove excess liquid. This helps the chicken brown in the coconut oil, creating a great flavor.
- Don’t be tempted to mix chicken and vegetables together often. Flavor develops when ingredients are subjected to heat, so try not to interrupt this process more often than necessary.
Variations
If you’ve ever had Tom Kha, Thai coconut soup, you know this recipe. This is a much simpler version and mildly flavored than the Thai classic.
Check out these easy ways to spice up this soup even more:
- Add lemongrass to the broth and coconut milk while cooking to give the broth more flavor. Discard after cooking.
- One of the most famous ingredients of Tom Kha is red curry paste. Add a teaspoon of curry to the vegetables for a more Thai flavor.
- Fish sauce is another easy way to add umami flavor.
- Fry a few sliced mushrooms with the remaining vegetables. They are full of nutrients and taste fantastic in soup.
- Tired of chicken? Swap it with shrimp for a seafood version.
Serving suggestions
Coconut Chicken Soup is a great soup on its own. Before serving, squeeze another wedge of lime and garnish with a few leaves of fresh coriander. You can also use basil leaves or chopped green onions.
Some people like it with jasmine rice, but I prefer cauliflower rice to cut down on carbs. This coconut soup is full of flavor and comfort, so you won’t need extra carbs.
Storage and heating instructions
Leftover coconut chicken soup can be stored in an airtight container in the refrigerator for 3-4 days.
In fact, this soup tastes even better the next day after all the flavors meld together overnight. So don’t be afraid to make a big batch of this soup – you’ll do it want leftovers for the next day!
To reheat, add leftover soup to a small pot and heat over medium heat until warmed through.
Nutrition
One of the best parts of this soup is how incredibly nutritious and filling it is. This hearty meal features lean chicken breast to help fill you up thanks to the protein in the chicken.
One serving of soup contains 18 grams of protein, 7 grams of carbohydrates and only 9 grams of fat. In addition to its unique nutrient profile, this soup is packed with antioxidant-rich vegetables. Green zucchini, red pepper and beautiful orange pumpkin make it easy to meet your daily vegetable needs.
The vibrant colors of these vegetables are due to their various vitamins and nutrients. Zucchini is rich in potassium, vitamin C and vitamin B-6, while red peppers and pumpkin are rich in vitamin A.
A great way to ensure a variety of nutrients from your food is to “eat the rainbow” or eat as many different colors of fruits and vegetables as possible each day. Fortunately, it’s easy with delicious and colorful soups like this one!
Frequently asked questions
Coconut milk is a good source of vitamins and minerals such as manganese, iron and magnesium. It is also rich in lauric acids, which are known to boost the immune system. Regular coconut milk is high in calories and high in fat, but since we use light coconut milk in this recipe, you can enjoy the health benefits AND the luxurious taste without most of the calories!
In short, it is a much simpler version of the traditional Thai Coconut Chicken Soup, commonly known as Tom Kha Gai. It is made with ingredients that are easy to find in all grocery stores and can be quickly prepared in less than 50 minutes.
You can make this vegan soup with simple modifications. Instead of chicken stock, use vegetable stock, preferably one with an Asian-inspired flavor like mushrooms. Skip the chicken and saute the mushrooms instead.
More healthy soup recipes
I am a big fan of healthy and easy soups! They are a great way to warm up and nourish the body. If you’re looking for a few more delicious soup recipes, here are a few you’re sure to enjoy:
For even more inspiration, check out this roundup of delicious low carb soup recipes!
When you try this soup, don’t forget to let me know how you liked it and rate the recipe in the comments below!
recipe card
Coconut Chicken Soup
The rich taste and aroma of this easy Coconut Chicken Soup will warm your belly and soul! This dish, full of vegetables and lean chicken breast, will keep you full and satisfied for hours.
Portions:6
Instructions
-
Season the sliced chicken breast generously with salt and pepper.
1 pound boneless and skinless chicken breasts, salt and pepper
-
In a large (6 quart) pot, heat the coconut oil over high heat. Add the chicken breast and cook for 4-5 minutes until the chicken is no longer pink on the outside.
1 tablespoon of coconut oil
-
Add chopped onion, chopped garlic and chopped ginger and mix. Continue frying for another 2-3 minutes or until the onion is tender.
1 yellow onion, small 2 cloves of garlic, 1 inch piece of ginger
-
Mix the diced zucchini and diced pumpkin.
1 zucchini, medium, 1 cup of pumpkin
-
Add the sliced bell pepper, sliced chili or jalapeño pepper, coconut milk, chicken broth, and lime juice. Let everything mix well again.
1 red pepper, 1 jalapeño or chili pepper, small 14 ounces of light coconut milk, 2 cups of chicken broth, Juice of 1 lime
-
Bring the coconut soup to a boil, then reduce the heat, cover and simmer for about 20 minutes until the pumpkin is fully cooked.
-
Remove from heat and season with salt and pepper if needed. Garnish with coriander leaves to serve.
A handful of coriander leaves
Notes to the recipe
Tips: Make sure your ingredients are prepared and ready before heating this pot! Chop the chicken, dice the vegetables and chop the garlic and ginger. Once all the ingredients are set, the cooking process is smooth and fast.
Variations: Add a splash of red curry paste, fish sauce and/or lemongrass paste for a more Thai-inspired soup similar to Tom Kha. Instead of chicken, use shrimp for coconut seafood soup. To make the soup vegan, use vegetable broth and replace the chicken with mushrooms.
Serving suggestion: Squeeze more lime juice and garnish with fresh coriander before serving. Serve with jasmine or brown rice if desired.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days.
Heating instructions: Pour the soup into a small pot and heat over medium heat until warmed through.
Nutritional information per serving
Nutrition Facts
Coconut Chicken Soup
Amount per serving
Calories 191
Calories from fat 81
% Daily Value*
Fat 9h14%
saturated fat 7g35%
Trans fats 0.01 g
polyunsaturated fats 0.4g
monounsaturated fats 1g
cholesterol 50 mg17%
Sodium 438 mg18%
Potassium 522 mg15%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 18g36%
Vitamin A 2357 c.u47%
Vitamin C 36 mg44%
Calcium 24mg2%
Iron 1 mg6%
Net carbs 7g
* Daily percentages are based on a 2000 calorie diet.
#Coconut #Chicken #Soup
