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.

Course Soup

Cuisine American

Keyword chicken coconut soup, Coconut soup, dairy-free

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings

Calories 231kcal

Author Kate Vaynshteyn

Ingredients

1 lb. chicken breast, thinly sliced
Salt & pepper, to taste
1 tbsp. coconut oil (or vegetable oil)
1 small onion, thinly sliced into half moons
2 garlic cloves, minced
1 inch piece ginger, peeled and minced
1 medium zucchini, cut into quarters lengthwise and diced
0.75 lb. pumpkin, cubed into ½ inch pieces (1 cup)
1 red bell pepper, seeds removed and thinly sliced
1 small chili or jalapeño pepper, seeds removed and thinly sliced
14 oz. lite coconut milk (1 can)
2 cups chicken broth
Juice of 1 lime
Handful cilantro leaves (optional)

US Customary - Metric

Instructions

Season the sliced chicken breast generously with salt and pepper.
In a large (5-6 quart) soup pot, heat the coconut oil over high heat and add the chicken breast. Stir-fry over high heat for 4-5 minutes, or until the chicken is no longer pink on the outside.
Add the sliced onion, minced garlic, and minced ginger. Continue to stir-fry for another 2-3 minutes.
Add the diced zucchini and cubed pumpkin, then stir.
Add the sliced bell pepper, sliced chili or jalapeño pepper, coconut milk, chicken broth, and lime juice. Give everything another good stir.
Bring 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.

Notes

This recipe is for 6 servings of coconut chicken soup.

This dish reheats very well. If you have leftovers, store in an airtight container in the refrigerator for 3-4 days.

Nutrition