Chicken-Coconut Soup

Coconut milk tames the heat and pairs deliciously with sliced chicken breast in this Thai-inspired chicken soup from Clean Eating. This soup is a great way to use rotisserie chicken and satisfy your protein goals.

Ingredients for servings

    Chicken-Coconut Soup

  • 2 tablespoon olive oil

  • 1 clove garlic minced

  • 1 medium onion chopped

  • 1 cup carrots scrubbed and chopped into approximately 0.5 inch pieces

  • 1 cup small white or red potatoes scrubbed and chopped into approximately 0.5 inch pieces

  • 1.5 cup low-sodium chicken broth

  • 0.5 cup light coconut milk

  • 0.5 cup skim milk

  • 2 boneless, skinless chicken breasts 4 ounces each

  • 0.5 cup snow peas cleaned and cut lengthwise

  • 1 tablespoon crushed red pepper, or to taste

  • 1 tablespoon fresh lemon juice

  • 4 tablespoon cilantro coarsely chopped


  • Heat oil in a stockpot over medium heat. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are slightly translucent.

  • Add broth, coconut milk and skim milk. Bring to a light boil.

  • Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.

  • Remove chicken and set aside. Add peas and crushed red peppers to soup. Simmer for 2–3 minutes.

  • When cool enough to handle, slice chicken and add pieces back to the soup.

  • Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.

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