Coconut chicken soup

Coconut Chicken Soup

Recipe by Almond Breeze Australia



  • 1 cup Unsweetened Almond Breeze
  • 1 cup of lite coconut cream
  • 2 cups chicken stock or reduced-sodium broth
  • ½ kg boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 package shitake mushrooms, thinly sliced
  • 2tsp grated fresh ginger
  • 2tsp Thai red curry paste
  • 1 finely chopped lemongrass stalk
  • 1 finely cut chilli
  • 2 garlic cloves
  • 2 cups coarsely chopped fresh spinach leaves
  • 1/3 cup sliced green onions
  • 1tsp finely grated lime zest


  1. Stir together Unsweetened Almond Breeze, coconut cream, stock, chicken, mushrooms, ginger, curry paste, lemongrass, chili and garlic in a large saucepan.
  2. Cook until mixture starts to simmer. Reduce heat and simmer over very low heat, covered, for 15 minutes.
  3. Stir in spinach, green onions and lime zest, then season to taste with fish or soy sauce.
Serves 4
Prep Time 45 minutes