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Coconut Chicken Soup

This creamy coconut chicken soup is packed with vegetables and perfect for chilly winter nights (and it's delicious as leftovers too!).

Course Main Dish, Soup
Cook Time 20 minutes
Servings 4 people

Ingredients

  • 2 Tablespoons coconut oil
  • 1 sweet onion diced
  • 1 red or orange bell pepper diced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small zucchini diced
  • 2 garlic cloves minced
  • 1 teaspoon ginger grated
  • 1 teaspoon ground turmeric
  • 2 chicken breasts
  • 2 14-oz cans coconut milk
  • 1 cup water

Toppings

  • 1/4 cup cilantro chopped
  • pita chips

Instructions

  1. In a large pot, heat the oil over medium heat. Add the diced onion and bell pepper and sprinkle with the salt and pepper and let them cook for about five minutes, until they're starting to soften.

  2. Add the garlic, ginger, turmeric and zucchini and cook, stirring frequently, for 1 minute. Add the chicken breasts and stir to coat them. Let them cook for 3-4 minutes.

  3. Add the coconut milk and water and bring to a simmer.

  4. Cover and let cook for 10-15 minutes, until the chicken is cooked through.

  5. Carefully remove the chicken breasts, shred, and return to the pot. Stir and season to taste.

  6. Serve with cilantro and pita chips on top.

Recipe Notes

Adapted from How Sweet Eats