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.
With warm spices such as turmeric and ginger and a touch of heat courtesy of jalapeño and chili paste, this recipe brings chicken soup to a whole new level. 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.
Coconut Chicken Soup
Serving size: ~1 cup
Prep time: 30 minutes
Cook time: 30 minutes
Estimated Nutrition Analysis (per serving)
- Carbs: 11g
- Fiber: 2g
- Fat: 7g
- Saturated Fat: 3g
- Protein: 19g
- Sodium: 410mg
- 1 lb chicken breast
- 1 tbsp canola oil
- 2 cups low sodium chicken broth
- 1- 13.5 oz can light coconut milk
- 1 medium zucchini
- 1 small onion
- 2 cups butternut squash, cubed
- 2 red bell peppers
- 1 jalapeño pepper
- 1 tsp ground turmeric
- 1 tbsp chili paste or sriracha
- 4 garlic cloves, minced
- ½ cup fresh cilantro
- 1- 1” knob fresh ginger root, peeled and grated
- 2 tbsp lime juice
- 1 tsp salt, divided
- Wash and prepare produce: thinly slice the onion, bell peppers, and zucchini. Set aside into separate bowls or sections on the preparation plate. Finely chop the jalapeño, cilantro, and ginger root. Set aside.
- Heat oil in a large pot (at least 6 quarts) or Dutch oven.
- Cut chicken into bite-sized pieces and add to the hot oil. Allow these to cook undisturbed for 4 minutes and then flip to cook through for an additional 4 minutes.
- Add the peppers and onion. Sauté for 3 minutes, then add the garlic, butternut squash, jalapeño, turmeric, and ginger. Cook for another 5 minutes. Add zucchini along with ½ tsp salt and mix well to incorporate all of the ingredients.
- Add the chicken broth and bring the soup to a slow boil. Reduce heat, add the coconut milk, and simmer on low heat for 30 minutes.
- Turn off heat and stir in the lime juice. Pour soup into bowls and finish with remaining salt (about 1 pinch per bowl) and garnish with cilantro.