Go Back
+ servings

Coconut Chicken Soup

Coconut chicken soup
The rich taste and aroma of this easy Coconut Chicken Soup will warm your belly and soul! Loaded with vegetables and lean chicken breast, this dish will keep you full and satisfied for hours.
Author: Kate Vaynshteyn
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6

Ingredients 

  • 1 pounds boneless skinless chicken breast, thinly sliced
  • salt and pepper, to taste
  • 1 tablespoon coconut oil , or vegetable oil
  • 1 yellow onion, small, thinly sliced into half moons
  • 2 garlic cloves, minced
  • 1 inch piece ginger, peeled and minced
  • 1 zucchini, medium, diced (cut zucchini into quarters lengthwise, then cut crosswise into cubes)
  • 1 cup pumpkin, diced into ½-inch cubes (approximately ¾ pounds)
  • 1 red bell pepper, seeds removed and thinly sliced
  • 1 jalapeño pepper or chili pepper, small, seeds removed and thinly sliced
  • 14 ounces light coconut milk
  • 2 cups chicken broth
  • Juice of 1 lime
  • Handful cilantro leaves , (optional)

Instructions

  • Season the sliced chicken breast generously with salt and pepper. 
    1 pounds boneless skinless chicken breast, salt and pepper
  • In a large stock pot (6-quart pot), heat the coconut oil over high heat. Add the chicken breast and saute for 4-5 minutes, or until the chicken is no longer pink on the outside.
    1 tablespoon coconut oil
  • Add the sliced onion, minced garlic, and minced ginger and stir to combine. Continue to saute for another 2-3 minutes or until the onion has softened.
    1 yellow onion, small, 2 garlic cloves, 1 inch piece ginger
  • Stir in diced zucchini and cubed pumpkin.
    1 zucchini, medium, 1 cup pumpkin
  • Add the sliced bell pepper, sliced chili or jalapeño pepper, coconut milk, chicken broth, and lime juice. Give everything another good stir.
    1 red bell pepper, 1 jalapeño pepper or chili pepper, small, 14 ounces light coconut milk, 2 cups chicken broth, Juice of 1 lime
  • Bring coconut soup to a boil, then lower the heat, cover, and allow to simmer for about 20 minutes, or until the pumpkin is fully cooked.
  • Remove from heat and season with additional salt and pepper, if desired. Garnish with cilantro leaves to serve.
    Handful cilantro leaves

Notes

This recipe is for 6 servings of coconut chicken soup.
Tips: Ensure your ingredients are prepped and ready before heating that pot! Slice your chicken, dice those veggies, and mince the garlic and ginger. Once you have all ingredients lined up, the cooking process flows smoothly and quickly.
Variations: Add a little bit 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 seafood coconut soup. To make soup vegan, use vegetable broth and swap the chicken with mushrooms.
Serving suggestion: Before serving, squeeze another wedge of lime juice and garnish with fresh cilantro. If desired, serve over a serving of jasmine rice or brown rice.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days.
Reheating instructions: Add soup to a small stockpot and warm over medium heat until warmed through.

Nutrition Info Per Serving

Nutrition Facts
Coconut Chicken Soup
Amount per Serving
Calories
191
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
7
g
35
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
50
mg
17
%
Sodium
 
438
mg
18
%
Potassium
 
522
mg
15
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
18
g
36
%
Vitamin A
 
2357
IU
47
%
Vitamin C
 
36
mg
44
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
Net carbs
 
7
g
* Percent Daily Values are based on a 2000 calorie diet.