Coconut Chicken Soup

December 2nd, 2013

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This rich, savory dish is perfect for any time of day.


Coconut Chicken Soup

Aicacia Young, RD, LD

Serves 4

Base Ingredients:

  • 1 can coconut milk
  • 1 cup of water
  • 6 kaffir lime leaves – crumpled
  • 12 half-inch slices of fresh ginger
  • 1 Tbsp of turmeric
  • Zest from half a lime
  • 4 thai chilies, insides removed
  • 1 stalk of lemon grass cut in 3 inch chunks and broken apart

Other Ingredients:

  • 1 raw chicken breast, cut into bite-size pieces
  • 1 sweet potato, cut into large chunks
  • 1 small stalk of broccoli, or other seasonal vegetable
  • Juice from 1 lime
  • Sea salt to taste
  • Cooked rice (optional)


Combine base ingredients in a medium pot, and bring to a boil. Reduce to medium and add uncooked chicken pieces. Add sweet potato chunks and broccoli. Continue cooking until chicken is thoroughly cooked and no longer pink in the middle. Add the juice from one  lime. Salt to taste. Serve over cooked rice, or enjoy without.


Remove Thai chilies and replace lime with lemon if you are on The Myers Way®.


Want to learn more?


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