Coconut Chicken Soup

under 60mins

Ingredients for servings

    for the chicken soup

  • 2 tbsp coconut oil

  • 0.5 sweet onion, diced

  • 0.5 red bell pepper, diced

  • 0.5 orange bell pepper, diced

  • 0.5 tsp salt

  • 0.5 tsp pepper

  • 2 garlic cloves, minced

  • 0.5 tsp freshly grated ginger

  • 2 tsp ground turmeric

  • 12 oz sliced mushrooms

  • 1 can(s) full-fat coconut milk

  • 1 can(s) light coconut milk

  • 8 oz low sodium chicken stock

  • 2 chicken breasts, cooked and shredded

  • 3 tbsp fresh chopped cilantro, plus extra for topping

  • for the crispy spiced pitas

  • 3 pita breads

  • 3 tbsp olive oil

  • 0.5 tsp salt

  • 0.5 tsp pepper

  • 0.5 tsp oregano leaves

  • 0.5 tsp minced garlic

  • 0.25 tsp crushed red pepper

  • 0.25 tsp ground turmeric


  • Heat a large pot over medium heat and add the coconut oil.

  • Stir in the onions, peppers, a pinch of salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and turmeric and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the mushrooms, stock and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chicken and cilantro and cook for 5 minutes more.

  • To serve, ladle into a bowl. Top with extra cilantro and serve with the pitas on the side.

  • crispy spiced pitas

  • Preheat the oven to 200°C. Brush each pita with olive oil. In a bowl, stir together the spices. Sprinkle them over the pita and cut the pita into wedges.

  • Bake the pita for 10 to 12 minutes, until golden and crunchy. Serve immediately.

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