Coconut Chicken Soup




serves 4, adapted from Real Simple Magazine

  • 2 Tbsp olive oil
  • 1 medium onion, sliced
  • 2 Tbsp fresh ginger root, grated
  • 1 serrano chili, seeded and chopped
  • 6 cups low-sodium organic chicken broth
  • 1 -14oz can reduced fat coconut milk
  • 1 tsp garlic powder
  • 1 tsp curry powder
  • 3/4 pound boneless, skinless chicken breast (or 1 rotisserie chicken, skin removed and meat shredded)
  • 1 medium head bok choy, chopped
  • cilantro, crushed red pepper flakes, and lime wedges for serving



  1. Heat the olive oil in a large pot over medium heat. Add the onion, ginger, chili, other seasonings, and a couple shakes of kosher salt Cook, stirring occasionally, until the onion is tender, about 8 to 10 minutes. Add the broth and chicken and bring to a boil. Reduce heat and simmer until the chicken is cooked through, about 6 to 8 minutes.
  2. Add the coconut milk and bok choy to the pot and simmer until tender, about 2 to 4 minutes
  3. Serve the soup with crushed red pepper to taste, cilantro, and lime wedges.


Try adding al dente noodles of choice to each bowl for a homemade chicken noodle soup!