Best Chicken Coconut Soup Recipe!
Friends, I am not kidding when I say that this is hands down the best chicken coconut soup I have ever tasted! When you cook chicken in coconut milk, magic happens; the truth is that the magic of this very soup will stay with you forever! Irrespective of your meal plan for this week, please bookmark this page so you can make this easy chicken coconut milk soup; you will be glad you did!
And did I mention that this chicken coconut soup is gluten-free, dairy-free, keto-friendly, paleo-friendly, and easily whole30? Just ensure that your chicken broth is whole30 complaint. I didn’t use fish sauce in this chicken coconut soup recipe, so don’t worry about that!The flavors and deliciousness of this coconut chicken soup is insane; the richness and sweetness of the coconut milk paired with the vibrant colors of the bell peppers were a match made in food heaven. Click To Tweet
Let’s start from the Beginning.
If you have ever searched the internet for “chicken coconut soup,” you will see tons of fabulous recipes on Thai coconut chicken soup, also popularly known as Tom Kha or Tom Kha Gai soup. On the other hand, if you google “Nigerian coconut sauce,” you will find Nigerian-style coconut sauce recipes, coconut curry sauce, or stewed coconut milk.
To explain a little further, the Nigerian coconut sauce and Thai chicken coconut soup are different, but, have a common denominator – coconut milk! One significant stack difference, for instance, is that the Nigerian stews are typically thick (except pepper soup), but Thai coconut soup is light!
My inspiration for this irresistible chicken coconut milk soup is, first of all, from my Nigerian heritage. I love that this soup showcased the vibrancy of Nigerian cooking as well as the richness of warm tropical flavors. Secondly, I enjoy Tom Kha Gai soup (Thai soup), and I followed suit to make this one delightful light soup! However, this isn’t your regular Thai soup with coconut milk. Overall, these two cultures inspired me; however, my version of chicken coconut milk soup is different in ingredients and technic.
INGREDIENTS FOR CHICKEN COCONUT MILK SOUP:
The ingredients for making this chicken coconut milk soup, starts (obviously) with chicken, and I decided to use boneless skinless chicken thighs. This part of chicken is dark meat, and it is very tasty. I can argue that it is tastier than other parts of the chicken. The ingredients for marinating the chicken include garlic, and ginger (grated), Mama Manje Haitian Blend from Spice Tribe, salt, pepper, Knorr, and onions powder.
The secret to making the best chicken coconut soup (in my opinion) is the addition of warm spices, and that’s what Spice Tribe’s Haitian blend brought to the table! In the hope that every bite of this chicken is irresistibly flavorful, I prefer to season my chicken and then allow it to marinate for at least 30 minutes – an hour.
Other Ingredients You Will Need:
- Tomato – pepper Blend (use 1/2 each of red, green, and yellow the bell peppers + 1 big tomato)
- Coconut milk (homemade or store-bought)
- Chicken broth (homemade or store-bought)
- Coconut oil
- (Nigerian) Knorr cube
- Jalapeño (optional)
- Salt and pepper to taste
- Parsley (optional; for garnishing)
Coconut Milk is an Integral Part of this Soup
I highly doubt that you can make chicken coconut milk soup without coconut milk; listen, it is the star of the show. Typically, I like to make my coconut milk from scratch; I grew up doing it, so it isn’t a big deal. Thankfully, you do not have to make coconut milk from scratch, but I will suggest using lite coconut milk, which is over 50% less fat and calories. Contrary to what other recipes say, this dish doesn’t recipe full-fat coconut milk. This version isn’t curried or very thick; however, it is undoubtedly the yummiest healthiest light coconut soup you will find around the internet today! If you like thick creamy soups, then check out my mango coconut curry.The best thing about this chicken coconut soup is that it cooks in no time! Equally, it is gluten-free, dairy-free, paleo-friendly, and irresistibly finger-licking good! Perfect light and refreshing soup for rice, potatoes, or plantains! Click To Tweet
How to Make Chicken Coconut Milk Soup
Making my non-traditional easy chicken coconut milk soup is a brainer; it literally requires two steps. First, season and brown the chicken. Second, prep the sauce and add the chicken.
How to Prepare the Chicken for the Best Coconut Soup:
First of all, remember to always clean your chicken properly before cooking. I am a great advocate of washing chicken with water and lemon juice; let me know how you feel about washing chicken. Cut the chicken however you desire; I usually cut each thigh into three pieces. Be sure to marinate the chicken for some time before browning. Furthermore, do not overcrowd the pot; cook in batches if necessary.
Cooking the Soup:
Inarguably the sauce determines the soup, and this chicken coconut milk soup is no different! Start by sautéing the onions, pepper – tomato blend, and finally adding the broth and coconut milk.
Easy Non-traditional Coconut Chicken Soup.
Uniquely this soup comes together very quickly, and if you wish to thicken it some more, then dissolve a little cornstarch in water and add. Personally, I have never added any thickener to this soup, not flour or cornstarch!
How to Store Leftover Chicken Coconut Milk Soup:
Thankfully this chicken coconut milk soup keeps so well in the fridge for five days and in the freezer for at least three months. I like making enough, so I have leftovers to freeze.
Yes, this coconut chicken soup is healthy; it contains chicken and health-improving spices/herbs like ginger, garlic, and vegetables.
The best way to flavor up any soup is with the help of herbs and spices such as ginger, garlic, salt, pepper, parsley, cilantro, etc. On the other side, I equally prefer to season my chicken before cooking it, as I explained in the recipe card instructions.
What to Serve with Chicken Coconut Milk Soup?
Gladly this soup is versatile; they are perfect with white rice, quinoa, boiled potatoes, or boiled ripe plantains, which was how we served it! You can also enjoy them like that as we do Nigerian pepper soup! We ate it with boiled ripe plantains. ⤵️Print
Easy and healthy chicken coconut milk soup is packed with tasty boneless chicken thighs, coconut milk, warm spices, and vegetables! This soup is savory, sweet, flavorful, and insanely satisfying. Serve this coconut soup with rice, boiled potatoes, or plantains.
The best thing about this chicken coconut soup is that it cooks in no time! Equally, it is gluten-free, dairy-free, paleo-friendly, and irresistibly finger-licking good!
3 pounds of chicken
Ingredients for marinating the chicken:
2 – 3 big garlic cloves (grated)
Big thumb of ginger (about one tablespoon; grated)
1 heaping teaspoon of Mama Manje (or 1 teaspoon + half)
1 teaspoon of salt (always add salt according to your taste)
1 teaspoon of Knorr cube
¼ teaspoon of black pepper
1 teaspoon of onions powder
1½ – 2 cups of roughly blended tomato – pepper paste (use 1/2 each of red, green, and yellow the bell peppers + 1 big tomato)
1 cup of chopped onions (or 1 small whole onion)
1¾ cups of coconut milk (or 1 can of light coconut milk)
2 tablespoons of coconut oil
2 (Nigerian) Knorr cubes (or 2 teaspoons of Knorr powder)
1 Jalapeño (optional)
Salt and pepper to taste
2 tablespoons of chopped parsley (optional; for garnishing)
- Wash, clean the chicken; dry off excess moisture, cut into bite sizes, and place in a clean bowl.
- Grate garlic and ginger; add all the ingredients for marinating the chicken to the chicken bowl.
- While wearing gloves, use your hand to mix well. Then cover with a cling film and set aside to marinate for at least 30 minutes – 1 hour.
- Chop the onions, and set them aside. In a food processor, add the bell peppers and the tomato, roughly process, and set aside.
- Place a clean pan on the stove, add coconut oil, heat up, and then place chicken in a single layer. Cook for 3 – 5 minutes on each side or until fully cooked. Do not overcrowd the pan; cook in batches if necessary. Cover cooked chicken with cling film until needed.
- Add the oil from the pan to a separate pan or continue in the same pan if it is big enough. Add onions, cook until translucent, stir in salt, and then add the tomato pepper blend. Stir, cover, and simmer, crush in the Knorr cube, add black pepper, and stir.
- Add the chicken broth, stir, and add the coconut milk. Cover, and allow to simmer for 5 minutes.
- Gently add the chicken, taste, and adjust flavors. Cover, and allow to simmer for 8 – 10 minutes. Finally, add chopped parsley. Serve with rice or boiled ripe plantains as we did!
This is not a regular Nigerian Stew or Thai coconut soup, they undoubtedly inspired me, but I made this soup entirely with different ingredients and technic!
Though I use boneless skinless chicken thighs, I am sure chicken breast or any other part of chicken would equally work!
Make to watch the video to see the step-by-step process.
- Category: Soup
- Method: Stovetop
- Cuisine: Tropical
Keywords: Chicken soup, Chicken recipe, Coconut soup, Coconut milk soup, Coconut chicken soup, Coconut soup Thai
READY FOR ANOTHER COCONUT SOUP?
Mango Chicken Coconut Curry. Learn how to make my low-calorie, very creamy, and insanely delicious mango chicken coconut curry (the only mango chicken curry you need)! This easy mango recipe works well with either fresh or frozen mangoes and cooks in under 30 minutes. This healthy, gluten-free, and dairy-free mango chicken coconut curry will be your family’s favorite.
WANT MORE SOUP RECIPES?
Healthy Chicken Pot Pie Soup (Gluten-free and Dairy-free) A perfect healthy chicken pot pie soup that is creamy, cozy, comforting, hearty, and very satisfying; this soup is gluten-free, dairy-free, nut-free, paleo-friendly, low-carb, and whole30-friendly. Serve this chicken pot pie soup with biscuits as we did, or crackers if you wish. On the other hand, you can decide to enjoy this wholesome soup by itself!
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