My family loves this ginger coconut chicken soup. The ginger infused broth is soothing and comforting, and is loaded with vegetables for an easy one-pot weeknight meal. I also add soba noodles coated in a little low sodium soy sauce and toasted sesame oil to make this soup a little more hearty.
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, the they can be easily modified easily to meet your family’s specific tastes.
Recipe serves our family of 4, with a little left over for a lunch the next day.
Ginger Coconut Chicken Soup Recipe
Ginger and coconut turn this not-so-traditional chicken soup into a comforting and filling weeknight meal.
- 2 tablespoons olive oil
- 2 inches ginger root (peeled and finely chopped)
- 4 cloves garlic (thinly sliced)
- 2 boneless skinless chicken breasts (cut into thin strips)
- 1 quart chicken broth
- 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 *
- 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
- Green onions and small red peppers for garnish (optional)
Heat olive oil in a large pot. Add chicken and sauté until lightly browned, about 2 minutes (does not need to be fully cooked).
Remove chicken from pot, set aside. Optional step: Continue to cook residual chicken juices until they thicken and start to brown (this step will really enhance the flavor of the soup broth)
Add ginger and garlic to pot and sauté until fragrant, about 30 seconds
Add chicken stock and scrape down sides and bottom of pan. Add sliced carrots and bring broth to a simmer over medium-low heat
- In another large pot, bring water to a boil
- 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
- Toss soba noodles immediately with light soy sauce and toasted sesame oil, set aside
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
Remove soup from heat and stir in coconut milk
- To serve, place a portion of noodles in a bowl. Ladle broth with chicken, bell peppers and bok choy on top of noodles. If using, top with green onions and small red peppers
- To serve deconstructed, place a portion of noodles in a bowl 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 makes approximately 4 adult servings. Nutrition information is based on 1 serving prepared with full-fat coconut milk.
- 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.
- I choose to purchase organic red bell peppers. Read more on pesticides and produce.
A note about picky eaters
This ginger coconut soup is easily deconstructed and served with the ingredients separated for picky eaters (like my 2 year old). Research conducted at the Cornell Food and Brand Lab has shown that children have different preferences than adults for how food is served. Read full article on plating food for kids: why deconstructed meals work.
Tested and delicious substitutions:
- Tamari can be used in place of soy sauce for a gluten-free option
- Rice noodles (or just cooked rice) can be used in place of soba noodles for a gluten-free option