Creamy Coconut Chicken Soup with Ginger

A square photo with a gray bowl filled with chicken soup with coconut milk, chicken and herbs.

Creamy Coconut Chicken Soup with Ginger

This Creamy Coconut Chicken Soup with Ginger is rich, silky, and packed with warming flavors. A quick and easy 30-minute meal perfect for chilly days!

Prep Time 10

Cook Time 15

Total Time 25

Course Soup

Cuisine Asian

Servings persons

Calories 277 kcal

Ingredients

▢ 2 cups coconut milk
▢ 2 cups water
▢ 1 inch fresh ginger peeled and grated
▢ 4 tablespoons fish sauce
▢ 1 lemon juice
▢ ¼ teaspoon chili powder
▢ ½ teaspoon ground turmeric
▢ 3½ oz. cooked chicken Leftovers are great, cut in cubes of ½ x ½ inch (1 × 1 cm)

Ingredients you need per step are listed below the step in Italic

Instructions

Pour the coconut milk and water into a saucepan. Heat over medium heat until it boils.
2 cups coconut milk, 2 cups water
When the liquid is boiling, add: Ginger, Fish sauce, Lemon juice, Chili powder, Turmeric, Cooked chicken
1 inch fresh ginger, 4 tablespoons fish sauce, 1 lemon juice, ¼ teaspoon chili powder, ½ teaspoon ground turmeric, 3½ oz. cooked chicken
Turn the heat down and let the soup simmer for 15 minutes.
Pour into bowls. Top with spring onions, red chili, or a drizzle of sesame oil if you like. Enjoy!

NOTES

1. What can I add to make it more filling?

Stir in rice noodles for a heartier meal.
Add mushrooms or bok choy for extra veggies.
Top with a soft-boiled egg for a rich flavor.

2. Is there a vegetarian version? Yes! Swap the chicken for tofu and use soy sauce instead of fish sauce for a plant-based version.

3. Can I make this soup ahead of time?
Yes! Store it in the fridge for up to 3 days. Just reheat gently on the stove before serving.

Nutrition

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