Coconut and chicken soup

Loaded with vegetables and using lean chicken breast, not only is this dish one to satisfy you for a long time, but it’s also perfect if you’re looking to manage your diabetes (or have a loved one who is). Another thing I enjoyed about this recipe is how it all came together in one pot. All I had to do was a little bit of prep work on the chopping board.

The aroma that filled the kitchen as this soup simmered on the stovetop was incredible. I couldn’t wait for it to be ready and — thankfully — it cooks quickly, so I didn’t have to wait too long before diving into a big bowl!

Serves 6

Ingredients

• 500g chicken breast, thinly sliced
• 1 tbsp coconut oil
• 1 small onion, thinly sliced into half moons
• 2 garlic cloves, minced
• 2cm piece of ginger, peeled and minced
• 1 medium zucchini, cut into quarters lengthways and then diced
• 350g pumpkin, cubed into 1cm pieces
• 1 red capsicum, seeds removed, thinly sliced
• 1 small chilli or jalapeño pepper, seeds removed, thinly sliced
• 2 cups light coconut milk
• 2 cups chicken stock
• Juice of 1 lime
• Handful of coriander leaves (optional)

Method

1. Season sliced chicken breast generously with salt and pepper.
2. In a large soup pot, heat coconut oil over high heat and add chicken breast. Stir fry over high heat for 4-5 minutes, or until chicken is no longer pink on the outside.
3. Add onion, garlic and ginger. Continue to stir fry for another 2-3 minutes.
4. Add zucchini and pumpkin, then stir.
5. Add capsicum, chilli (or jalapeño pepper), coconut milk, chicken stock, and lime juice. Give everything another good stir.
6. Bring to a boil, then lower the heat, cover, and allow to simmer for about 20 minutes, or until pumpkin is fully cooked.
7. Remove from heat and season with additional salt and pepper, if desired. Garnish with coriander leaves to serve.