Recipes & How-To's
Coconut Chicken Soup

Coconut Chicken Soup

This chicken soup pulls in a lot of different flavours: coconut, fennel, turmeric, ginger and cilantro. Serve it with a thick chunk of artisan bread for a hearty meal.

Cook time

45-50 mins

Recipe Difficulty

Easy

Yield

Serves 6

Ingredients

  • 2 tbsp canola oil
  • 3 bay leaves*
  • 1 cinnamon stick*
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp fennel seed, crushed
  • 1/4 tsp turmeric
  • 1/8 tsp cayenne pepper
  • 1 lb (0.5 kg) boneless skinless chicken thighs, cut into 1/2 inch cubes
  • 1 1/2 cups diced onions
  • 2 cloves garlic, finely chopped
  • 1 tsp finely chopped fresh ginger
  • 2 cups diced tomatoes
  • 4 cups chicken broth
  • 1 can (400 mL) coconut milk
  • 3 cups cooked basmati rice
  • 1/3 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice

Directions

  1. Heat oil in a Dutch oven over medium heat. Add bay leaves, cinnamon stick, coriander, cumin, fennel seed, turmeric and cayenne pepper; cook, stirring, until fragrant, about 1 minute.
  2. Add chicken and brown on all sides. Add onions, garlic and ginger; sauté until onions are softened, about 5 minutes.
  3. Add tomatoes, broth and coconut milk; stir to combine. Bring to a boil.
  4. Reduce heat and simmer, covered, stirring occasionally, for 25 - 30 minutes.
  5. Uncover; remove and discard bay leaves and cinnamon stick. Add rice, cilantro and lime juice; cook, stirring, until heated through. Serve immediately.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

414 calories, 24.1 g fat, 18.5 g protein, 29.5 g carbohydrate, 1.9 g fibre, 1095 mg sodium