Spicy Chicken Coconut Soup with Baked Ginger

My family loves spice, and we love soup. So in this recipe I decided to combine the two! A spicy soup rich with the flavours of the middle East – chilli, masala, coconut, ginger…. Ooh how I am drooling just thinking of it! Chicken absorbs the flavours without adding another layer, plus the protein gained from a chicken breast fillet is higher than what you get from a steak (31g of protein in 100g chicken breast fillet vs 25g protein in 100g steak). The turmeric and ginger does wonders for keeping your immune system optimal, and coconut oil and cream provides all the good-kind fats that you need. All in all, a very healthy and tasty meal. And it looks good too! Definitely the dish that needs to be on the menu the next time you entertain the in-laws…


Spicy chicken coconut soup with baked ginger

  • Servings: 4
  • Difficulty: very easy
  • Print

A wonderfully fragrant soup that is quick to prepare but filling enough to satisfy the hungriest of tummies



  • Juice of 1 lemon
  • 10ml ground cumin
  • 10ml ground coriander
  • 5ml paprika
  • 500g boneless chicken breast fillets, cut into blocks (4 pieces)
  • 50ml coconut oil (or olive oil)
  • 2 cloves garlic, finely chopped
  • ¼ fresh ginger, finely grated
  • 1 onion, finely sliced
  • 1 small red or green chilli, deseeded and finely chopped
  • 5ml turmeric
  • 5ml garam masala
  • 250ml chicken stock
  • 1 can coconut cream
  • ¼ fresh ginger, thinly sliced and baked in a hot oven until crispy
  • Fresh coriander
  • Natural full cream yoghurt
  • Fresh bread rolls


  1. Mix the lemon juice, cumin, coriander, and paprika together to form a paste, then massage the chicken fillet blocks with the paste.
  2. Heat the oil in a med size saucepan (with high sides) or a med size pot.
  3. Add the garlic, ginger, onion, and chilli and fry until translucent.
  4. Add the chicken blocks and fry until almost cooked.
  5. Add the turmeric and garam masala, then the chicken stock. Bring to the boil then reduce to a simmer. Simmer for 10min to allow the flavours to develop.
  6. Add the coconut cream and simmer for another 10min or until slightly thicker.
  7. Serve with baked ginger, coriander and extra yoghurt on top, and some fresh bread rolls.

When cooking meals that your toddler will share, remember to rather opt for full cream products and not low fat or no fat. Toddlers still need the energy from full fat to keep them charged throughout the day, and also for the development of brain matter. Also, I am a firm believer in eating food in their natural state, and since no cow has succeeded in producing low fat milk, I try and avoid it J


2 thoughts on “Spicy Chicken Coconut Soup with Baked Ginger

Comments are closed.