paleo coconut ginger chicken soup recipe

Ginger Coconut Soup with Soba Noodles

Meredith 8:00 am

This coconut ginger chicken soup is a favorite for cold winter nights.  The ginger infused chicken broth with coconut milk is both comforting and hearty, a perfect easy one-pot weeknight meal… especially during cold and flu season!  You can serve this delicious chicken soup with toasted sesame soba noodles made with 100% buckwheat noodles to make this soup a little more filling.

Anti-inflammatory Coconut Ginger Chicken Soup Recipe that is whole30 compatible and paleo

Coconut Ginger Chicken Soup is an easy weeknight meal

If you prepare the ingredients for this ginger coconut soup in advance (washed and cut), the soup can be cooked in just a few minutes.  Our favorite vegetables to add are red bell peppers, baby bok choy, and carrots.  However, you can easily modify the veggies meet your family’s specific tastes.

Paleo ginger chicken soup recipe

Ginger Coconut Chicken Soup Recipe

5 from 19 votes
paleo coconut ginger chicken soup recipe
Coconut Ginger Chicken Soup {Paleo, Dairy-free}
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Ginger and coconut turn this not-so-traditional chicken soup into a comforting and filling weeknight meal.  {Dairy-free, Gluten-free, Paleo & Whole30 compatible}

Course: Soup
Cuisine: Asian
Keyword: easy ginger coconut chicken soup recipe, ginger chicken soup, paleo soup, whole30 soup
Servings: 4 servings
Calories: 648 kcal
Ingredients
Coconut Ginger Chicken Soup
  • 2 tablespoons avocado oil or olive oil
  • 2 inches ginger root (peeled and finely chopped)
  • 4 cloves garlic (thinly sliced)
  • 2 boneless skinless chicken breasts *(organic, cut into thin strips)
  • 1 quart chicken broth low sodium, organic
  • 2 red bell peppers * (diced, reserve some strips, if serving deconstructed)
  • 3 baby bok choy (washed and sliced into thin strips)
  • 2 carrots (peeled and sliced into disks)
  • 1 13.5-oz can coconut milk *
  • Green onions and small red peppers for garnish (optional)
Toasted Sesame Buckwheat Noodles (Optional, not paleo or Whole30 compatible)
  • 1 8-oz packet buckwheat soba noodles (use 100% buckwheat for gluten-free)
  • 3 tablespoons low sodium tamiri (low sodium soy sauce is also okay, but will not be Gluten-free)
  • 3 tablespoons toasted sesame oil
Instructions
Coconut Ginger Chicken Soup
  1. Heat olive oil in a large pot.  Add chicken and sauté until lightly browned, about 2 minutes (does not need to be fully cooked).  

  2. Remove chicken from pot, set aside.  Optional step: Continue to cook residual chicken juices until they thicken and start to brown (this step will enhance the flavor of the soup broth)

  3. Add ginger and garlic to pot and sauté until fragrant, about 30 seconds

  4. Add chicken stock and scrape down sides and bottom of pan.  Add sliced carrots and bring broth to a simmer over medium-low heat

  5. Add bell peppers and chopped baby bok choy stems to chicken stock mixture, simmer for two minutes.  Note: Reserve some bell peppers if serving soup deconstructed

  6. Remove soup from heat and stir in coconut milk.  Serve soup immediately with green onions and small red peppers and toasted sesame soba noodles, if using

Toasted Sesame Soba Noodles
  1. Once veggies are simmering in ginger chicken broth, fill another large pot with water and bring to a boil

  2. Cook the soba noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again
  3. Toss soba noodles with light soy sauce and toasted sesame oil.  To serve, place a portion of noodles in a bowl. Ladle broth with chicken, bell peppers and bok choy on top of noodles. Top with green onions and small red peppers, if using

To serve soup deconstructed for children
  1. Place a portion of noodles (optional) on a plate along with some uncooked red bell pepper slices.  Using tongs, remove some chicken and cooked bok choy from the soup broth and place alongside noodles and bell peppers.  Finally, ladle broth into a separate small bowl and serve

Recipe Notes

Recipe makes approximately 4 adult servings.  Nutrition information is based on 1 serving (with 100% buckwheat soba noodles) prepared with full-fat coconut milk.

*Notes:

  1. I try to use coconut milk that does not contain any stabilizers (ie gums or thickeners). The ingredients should simply read coconut milk and water.  Trader Joe’s brand of coconut milk is a good option.
  2. I choose to purchase organic red bell peppers. Read more on pesticides and produce.
  3. Did you know that 80% of the antibiotics sold in the United States are for livestock?  That is why I choose to purchase chicken raised without antibiotics.

Why Coconut Ginger Chicken Soup is a Healthy Choice:

  • Each bowl of coconut ginger chicken soup contains two servings of vegetables
  • The fat from coconut milk enhances absorption of fat-soluble vitamins in the vegetables
  • Bok choy is a rich source of Vitamin A, Vitamin C and Vitamin K as well as a moderate source of calcium
  • Ginger and garlic are packed with anti-inflammatory compounds

Kid friendly ginger coconut chicken soup

For picky eaters or littles who may be wary of eating new foods, serve this ginger coconut soup deconstructed with the ingredients separated.  My youngest would only eat this soup deconstructed when he was a toddler.

Research from the Cornell Food and Brand Lab shows that children have different preferences than adults for how food is served.  Read full article on plating food for kids: why deconstructed meals work.

Healthy meals for children deconstructed ginger coconut soup with soba noodles

Tested and delicious substitutions for this hearty chicken soup:

  • Low sodium soy sauce can be used in place of tamari, though recipe will not be gluten-free
  • Rice noodles (or just cooked rice) can be used in place of soba noodles that are not 100% buckwheat for a gluten-free option

Pin recipe for later:

Coconut ginger chicken soup recipe that is whole30 compatible and paleo

This recipe was originally published in Nov, 2016. The recipe has since been updated with enhanced instructions and refreshed photos.

23 Comments

  1. Laura Duffy

    This sounds so delicious and comforting! Great combo of flavors 👍

  2. I love the combination of coconut milk and ginger for a soup! This one looks soooo yummy.

  3. This soup just sounds so delicious!!! I love the ginger-coconut flavors!

  4. Ginger + Garlic are super effective winter healing herbs. They ‘sing’ in this soup.
    Thanks for a delightful recipe. Will try this one for sure!!

  5. Oh yum, this looks so creamy and comforting!

  6. I am getting over a cold and I am craving this soup right now. It looks so warming and delicious!

  7. I love these flavors! And, those are great ideas for serving to kids. I also love your article on how to plate foods for kids! That’s such great information and so true for my two little ones! (The link to the article in this post didn’t work for me, but I found it on Google.)

  8. So delicious and comforting!! I love this broth, such satisfying flavors!

  9. What a gorgeous soup! I love coconut & ginger together!

  10. I can taste the yummy flavor right from here! So delicious!

    • Thanks so much Chih Yu! This is our go-to cold weather (or cold feeling) soup. We also make an extra batch whenever anyone is feeling under the weather. The ginger and garlic infused chicken broth is SO comforting!

  11. Wow! Looks and sounds fabulous!

  12. Gorgeous soup, and the flavor looks amazing!!!

  13. How gorgeous! I can tell how flavor packed this soup is. Can’t wait to try it!

  14. Such a warming and healing soup – I would love this for breakfast! Thank you!

  15. I loooove adding ginger to soup. This looks delicious!

  16. This looks so good and I love the idea of making a deconstructed soup for the kids. I think adults would find that a fun way to eat as well.

    • Thanks Dahn! You are right! Serving meals deconstructed can also be helpful for adults. I do sometimes serve the whole meal deconstructed (removing the different veggies from the broth after they are cooked) so guests can assemble their favorite version of the soup. I hope you enjoy the soup!

  17. This soup contains all of my favourite ingredients and flavours. It looks fantastic!

  18. Ooooh this soup has all the flavors I love – ginger, coconut, soy…yum! And I love the child serving idea – that’s so brilliant. My 3 year old is picky about how he eats soups so this is a perfect modification for him.

    • Thanks Chrissy! Figuring out how to feed this soup to my littles was a game changer. It is a family favorite when it is cold outside or when someone isn’t feeling 100%.

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