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Coconut chicken soup recipe

Coconut chicken soup recipe

53 ratings

Created by The Tesco Real Food team

Transform leftover roast chicken with this comforting chicken soup recipe. With creamy coconut milk, a touch of spice and plenty of veg, this easy soup recipe is the perfect winter warmer. See method

  • Serves 4
  • 10 mins to prepare and 12 mins to cook
  • 387 calories / serving
  • Freezable

Ingredients

  • 1 tbsp vegetable or coconut oil
  • 1 red pepper, finely sliced
  • 100g baby button mushrooms, thinly sliced
  • 15g fresh coriander, leaves picked and stalks finely chopped
  • ¼ tsp hot chilli powder
  • 400ml tin coconut milk
  • 1 chicken stock cube, made up to 1ltr
  • 2 tsp brown sugar
  • 2 cooked chicken breasts, shredded
  • 1 lime, juiced, plus extra wedges to serve
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1610kj
    387kcal
    19%
  • Fat

    26g 37%
  • Saturates

    18g 89%
  • Sugars

    22g 24%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 23.1g Protein 16.4g Fibre 2.1g

Method

  1. Heat the oil in a large nonstick pan over a medium to high heat. Add the pepper, mushrooms and coriander stalks. Cook for 5 mins, stirring occasionally, until the veg has softened. Scatter over the chilli powder, stir well to combine and cook for a further 1 min.
  2. Pour over the coconut milk, chicken stock and sugar and bring to a simmer. Reduce the heat to low, add the chicken and cook for 5 mins until heated through.
  3. Stir through the lime juice and scatter with the coriander leaves to serve.

Cook’s tip: If you don’t have cooked chicken, roast chicken breasts for 25 mins at gas 6, 200°C, fan 180°C until golden and cooked through.

See more Chicken recipes

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