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Coconut and Chicken Soup – Winter Immune Boosting

Taking the wholesome chicken soup to another level.

Serves 4, Prep 15 minutes & Cooking 25 minutes



    1. Finely mince ginger, turmeric, and garlic; finely chop parsley & coriander, diced brown onion & chili;

    2. Place ghee in the large saucepan on a low/medium heat and sauté the above ingredients till soft and fragrant;

    3. Then add broth, and simmer on low for 10 mins;

    4. Prepare Vermicelli noodles as per instructions on the packet;

    5. Meanwhile, in a frypan with a bit more ghee, sauté sliced shallots until crispy;

    6. Add coconut milk, lemon juice, coconut sugar, coconut aminos, broccoli, and simmer for another 10 mins;

    7. Add cooked chicken, noodles, and spinach, simmer until warmed through 3 to 4 minutes;

    8. Pour into bowls, and garnish with toasted almonds, crispy shallots, spring onions, coriander, and more chili if desired.


I prefer to use homemade chicken stock, but a good quality store-bought option will be acceptable; avoid unnecessary additives. When buying coconut milk, always look for a brand with no additives or preservatives.

To ensure this is kid-friendly, you can remove the chili or any aromatics like coriander that might deter them and enjoy these as toppings for yourself. If your child is fussy, you could also remove a portion to a smaller saucepan and reduce the number of vegetables. Otherwise, you could always present the same ingredients separately for your child.

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