It’s almost that time of year again—that time when all you want to do is curl up on the couch with a warm blanket, a good TV show, and a cozy meal. If you’re in the mood for something comforting yet packed with flavor, our coconut chicken soup is sure to satisfy your cravings.
Coconut milk not only balances out the spice, but it’s also a good source of magnesium and potassium (two important nutrients for heart health), and using the light version ensures you’re not going overboard on saturated fats that can raise your cholesterol.
This one-pot recipe also features zucchini and butternut squash, both of which are high in potassium, as well as red bell peppers, a great source of soluble fiber, which can help lower cholesterol
If you want to fit even more fiber into this dish, simply add a few cups of spinach or kale at the end of cooking and allow the greens to wilt, or serve the soup with ½ cup of brown rice or quinoa. Just keep in mind that the latter will increase the recipe’s total carb content by about 20 grams. Either way, be sure to test your blood sugar both before and after trying this recipe so you can understand its effects on your health.
In terms of prep, all you’ll need to do is wash and chop up your produce, and cut up a pound of chicken into bite-sized pieces. From there, simply add the chicken to a large pot with oil, followed by your veggies and spices, then your chicken broth and coconut milk, simmer it all for 30 minutes, and you’re done! If you want some extra spice, garnish with red chili flakes or sriracha—or, if you need to tone down the heat, top with a dollop of Greek yogurt or a few slices of avocado.
A low-carb, heart-healthy soup you can make in one pot in one hour? Yes, please.