Gingery Coconut Chicken Soup
Equipment
- 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.
Notes
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.