There’s something deeply comforting about a warm bowl of soup, and this Gingery Coconut Chicken Soup takes that coziness to a whole new level. With its rich, creamy coconut milk base, aromatic ginger, and tender chicken, it’s a delightful blend of tropical and savory flavors.
The slight heat from fresh ginger and the creamy sweetness of coconut come together perfectly, making this soup both nourishing and satisfying. Whether you’re looking for a quick weeknight meal or something to soothe your soul on a chilly evening, this soup is sure to become a favorite in your kitchen.
How To Make Gingery Coconut Chicken Soup?
Recipe Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Soup, Main Course
Cuisine: Asian-inspired
Servings: 4
Equipment Needed
- Medium-sized soup pot
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp fish sauce
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 red bell pepper, thinly sliced
- 2 cups spinach or kale, roughly chopped
- 1 tsp turmeric (optional, for color and added health benefits)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
- Optional: Red chili flakes for heat
Instructions
Step 1: Sauté The Aromatics
Heat coconut oil in a medium-sized soup pot over medium heat. Once hot, add the chopped onion, and sauté for 3-4 minutes until it softens. Stir in the garlic and grated ginger, and cook for another 2 minutes until fragrant.
Step 2: Cook The Chicken
Add the bite-sized chicken pieces to the pot, and cook until browned on the outside, about 5-6 minutes. Make sure to stir occasionally so the chicken cooks evenly.
Step 3: Add Liquids And Simmer
Pour in the chicken broth, coconut milk, fish sauce, and soy sauce. Stir well to combine. Bring the soup to a gentle simmer and let it cook for 10 minutes. This allows the flavors to meld together beautifully.
Step 4: Add Vegetables
Toss in the red bell pepper slices, chopped spinach (or kale), and turmeric (if using). Let the soup simmer for another 5-7 minutes until the vegetables are tender but still vibrant.
Step 5: Adjust And Finish
Squeeze in the juice of one lime, and season the soup with salt and pepper to taste. If you like a bit of heat, sprinkle in some red chili flakes. Stir in fresh cilantro just before serving.
Nutrition Facts Of Gingery Coconut Chicken Soup
- Calories: 320
- Protein: 25 g
- Fat: 22 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 780 mg
Serving Suggestions Of Gingery Coconut Chicken Soup
Serve Over Rice Or Noodles
This soup pairs wonderfully with a bowl of jasmine rice or thin rice noodles. I sometimes ladle it over a bit of rice to make it heartier.
Garnish With Fresh Herbs
A sprinkle of fresh cilantro and extra lime wedges on the side give this dish a pop of freshness.
Add A Crunchy Element
I love adding a few crushed peanuts or crispy shallots on top for some texture.
Gingery Coconut Chicken Soup
Tips And Variations Of Gingery Coconut Chicken Soup
Adjust The Spice Level
If you prefer your soup to be on the milder side, omit the red chili flakes. To kick it up a notch, add some fresh chopped chilies or a dollop of chili paste.
Swap The Greens
Feel free to use baby spinach, kale, or even bok choy. Any leafy green will work well in this soup and add nutrition.
Use Chicken Breasts Instead Of Thighs
If you prefer, you can swap the chicken thighs for chicken breasts. Just be sure not to overcook the chicken to avoid drying it out.
Make It Vegan
For a plant-based version, replace the chicken with tofu or chickpeas, and swap the chicken broth for vegetable broth.
Health Benefits Of Gingery Coconut Chicken Soup
Ginger For Digestion
Fresh ginger has long been known to aid digestion and can help soothe an upset stomach. It’s also great for its anti-inflammatory properties.
Coconut Milk For Healthy Fats
Coconut milk is rich in medium-chain triglycerides (MCTs), a type of fat that’s easy to digest and can provide quick energy.
Spinach For Nutrients
The spinach in this soup adds a boost of vitamins A, C, and K, as well as iron and fiber.
Special Note
For meal prep, I like to make a double batch of this soup and store it in airtight containers. It keeps well in the fridge for up to 3 days and can also be frozen for longer. When reheating, I add a splash of water or broth to loosen it up as the coconut milk thickens a bit after cooling.
Conclusion
This Gingery Coconut Chicken Soup is a nourishing and flavorful meal that hits all the right notes—creamy, fragrant, and zesty. I love how easy it is to make, and it’s perfect for a quick lunch or dinner.
Whether you’re feeling under the weather or just craving something comforting, this soup will warm you up from the inside out. Enjoy!
Gingery Coconut Chicken Soup
Equipment
- Medium-sized soup pot
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients Â
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp coconut oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp fish sauce
- 1 tbsp soy sauce or tamari for gluten-free
- 1 can 14 oz coconut milk
- 4 cups chicken broth
- 1 red bell pepper thinly sliced
- 2 cups spinach or kale roughly chopped
- 1 tsp turmeric optional, for color and added health benefits
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- Salt and pepper to taste
- Optional: Red chili flakes for heat
InstructionsÂ
Step 1: Sauté The Aromatics
- Heat coconut oil in a medium-sized soup pot over medium heat. Once hot, add the chopped onion, and sauté for 3-4 minutes until it softens. Stir in the garlic and grated ginger, and cook for another 2 minutes until fragrant.
Step 2: Cook The Chicken
- Add the bite-sized chicken pieces to the pot, and cook until browned on the outside, about 5-6 minutes. Make sure to stir occasionally so the chicken cooks evenly.
Step 3: Add Liquids And Simmer
- Pour in the chicken broth, coconut milk, fish sauce, and soy sauce. Stir well to combine. Bring the soup to a gentle simmer and let it cook for 10 minutes. This allows the flavors to meld together beautifully.
Step 4: Add Vegetables
- Toss in the red bell pepper slices, chopped spinach (or kale), and turmeric (if using). Let the soup simmer for another 5-7 minutes until the vegetables are tender but still vibrant.
Step 5: Adjust And Finish
- Squeeze in the juice of one lime, and season the soup with salt and pepper to taste. If you like a bit of heat, sprinkle in some red chili flakes. Stir in fresh cilantro just before serving.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.