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Coconut chicken soup recipe

Coconut chicken soup recipe

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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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