Coconut Chicken Soup
My friend Rebecca has been raving about this Coconut Chicken Soup for years. I couldn’t take it any longer. Friends don’t let friends describe delicious food without inviting themselves to dinner, so naturally I suggested she make it for me. Last month, she did just that.
I ate one bowl and decided she was definitely onto something. Then I ate a second bowl just to be sure. My husband was equally as thorough in his taste testing. Instead of dropping by for dinner each month, I decided it was time to learn how to make it myself.
This healthy soup is creamy and flavorful, thanks to the base which combines chicken broth, coconut milk, and soy sauce. You can bump the heat up or down to suit your tastes, by adjusting the amount of crushed red pepper you add. This recipe is another frugal example of how to stretch Simple Roast Chicken into another meal. Use the bones for broth and stir some of the meat into the soup. Leftovers never tasted so good.
Like most soup recipes, this one involves some chopping and a little simmering. Being the food nerd that I am, I loved working with all the different flavors and textures of these vegetables. Crispy greens, chewy mushrooms, spicy peppers. It’s all here and comes together in one delicious pot of soup. An added bonus is how incredible the garlic, ginger, and jalapeno smell while they are simmering on the stove.
I got a little carried away and chopped too many vegetables so I ended up doubling the soup recipe. Thankfully, this soup works great as leftovers or scooped into smaller serving portions and frozen for a fast lunch option.
My husband loves spicy food, so I also made a kicked-up variation of this recipe by adding some curry powder and serving it over a bed of brown rice. Both versions were delicious. This would be a simple way to stretch a big pot of soup into a completely different meal on day 2 or 3.
Coconut Chicken Soup
2 T. olive or coconut oil
6 garlic cloves
2” piece of fresh ginger, grated
2 jalapenos, seeded and chopped
5 c. chicken broth (How to Make Homemade Chicken Broth)
1/2 t. crushed red pepper flakes
4 oz. shitake mushrooms, chopped
1 red bell pepper, chopped
2 c. greens (chopped spinach, bok choy, and/or broccoli)
2 c. cooked chicken, cubed
1 (13.5 oz.) can of coconut milk
¼ c. soy sauce or tamari (for gluten-free)
- Heat oil in a large stock pot over medium heat. Add garlic, ginger, and jalapenos; sauté for 2-3 min, stirring often.
- Add chicken broth, red pepper flakes, and mushrooms. Bring to a low boil, reduce heat, cover and simmer for 20 min.
- Add red bell pepper and simmer for 5 min.
- Add greens, chicken, coconut milk, and soy sauce and simmer an additional 3-5 min, until soup is warmed through and the greens are just barely wilted.
How to Wash Leafy Greens
Greens, like chard, kale, spinach, fennel, or bok choy, can be tricky to wash because the leaves trap so much grit and dirt. Here is a fast, easy way to clean greens:
- Trim off the lower stems ends. These are often tough and split. Either discard into a compost bin or wash & use for a green juice!
- If chopping the greens, slice through the leaves lengthwise, then run your knife through the greens to create strips. Whole leaves work great with this method, too!
- Place in a large bowl and fill with cold water. This will keep crisp and clean the greens at the same time.
- Wait for a few seconds to let the dirt settle to the bottom of the bowl. Then using your hands, push the greens down into the water several times, swishing and plunging to remove all the dirt.
- Lift the greens out of the water. Don’t pour them out of the bowl or you’ll dump the dirt back on top of the greens. If you want the greens really dry, place in a salad spinner, towel, or colander until you’re ready to use.
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