Chicken and coconut soup recipe

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serves: 4
Skill: easy
Cost: cheap
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  • You can’t beat a nice chunky chicken soup and this recipe is just delicious. The coconut milk gives it a great creamy texture – a perfect lunch or light dinner


    • 2 skinless chicken breast fillets
    • 2 tbsp extra virgin olive oil
    • 1 onion, peeled and finely chopped
    • 1 clove garlic, peeled and crushed
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 850ml/1/12 pts chicken stock
    • 3 tbsp coconut milk
    • Salt and freshly ground black pepper
    • Whole basil leaves


    • Poach chicken breast fillet or cook in the microwave covered with film until just opaque – it finishes cooking in the soup.

    • Heat extra virgin olive oil in a pan and add onion, and garlic and cook gently to soften. Add coriander and cumin and pour over chicken stock. Bring to bubbling, then add coconut milk.

    • Cut chicken into thin strips. Add to soup and bring back to bubbling. Season with salt and freshly ground black pepper.

    • Stir in basil leaves and serve immediately.

    Top tip for making Chicken and coconut soup

    Make your own chicken stock with this easy recipe

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