Coconut chicken soup recipe
Created by The Tesco Recipes team
Transform leftover roast chicken with this comforting chicken soup recipe. With creamy coconut milk, a touch of spice and plenty of veg, this easy soup recipe is the perfect winter warmer.
See method- Serves 4
- 10 mins to prepare and 12 mins to cook
- 387 calories / serving
- Freezable
Ingredients
- 1 tbsp vegetable or coconut oil
- 1 red pepper, finely sliced
- 100g baby button mushrooms, thinly sliced
- 15g fresh coriander, leaves picked and stalks finely chopped
- ¼ tsp hot chilli powder
- 400ml tin coconut milk
- 1 chicken stock cube, made up to 1ltr
- 2 tsp brown sugar
- 2 cooked chicken breasts, shredded
- 1 lime, juiced, plus extra wedges to serve
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Shop ingredientsEach serving contains
- Energy
- 1610kJ 387.0kcal
- Fat
- 26g
- Saturates
- 18g
- Salt
- 1.5g
- Sugars
- 22g
of the Reference intake
Carbohydrate 23.1gProtein 16.4gFibre 2.1g
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- Heat the oil in a large nonstick pan over a medium to high heat. Add the pepper, mushrooms and coriander stalks. Cook for 5 mins, stirring occasionally, until the veg has softened. Scatter over the chilli powder, stir well to combine and cook for a further 1 min.
- Pour over the coconut milk, chicken stock and sugar and bring to a simmer. Reduce the heat to low, add the chicken and cook for 5 mins until heated through.
- Stir through the lime juice and scatter with the coriander leaves to serve.
- If you don’t have cooked chicken, roast chicken breasts for 25 mins at gas 6, 200°C, fan 180°C until golden and cooked through.
- See more Chicken recipes
