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Chicken, coconut and vegetable soup

Ideal for lunch or a light main meal. Perfect to decant into a flask and take to work on a chilly winter day.  A soup with plenty of flavour for the entire family to enjoy.


For the stock:

  • 1 whole, organic chicken
  • 1 onion
  • 1 carrot
  • 2 sticks celery
  • 1 parsnip
  • Handful parsley

For the soup:

  • 2 shallots, finely chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 TBS fresh ginger, finely chopped
  • 1/4 tsp chilli
  • 1 TBS olive oil
  • Meat from whole, organic chicken
  • 2 pints chicken stock
  • 2 tsp lemongrass
  • 1/4 pint coconut milk
  • 1/2 tsp turmeric
  • 1 stick celery, julienned
  • 1 carrot, julienned
  • 1 leek, julienned
  • Handful mangetouts, sliced
  • Handful broccoli, cut into small florets
  • 1 cup kale, cut into small pieces
  • 2 TBS coriander or parsley, chopped (optional)
  • Salt

Serves 4-6

Recipe developed by Sharyn Singer


  1. Place all of the stock ingredients in a large pan, cover with water and bring to the boil
  2. Simmer for about 1 hour until the chicken is cooked through
  3. Remove the chicken, strain the broth and set it aside
  4. When the chicken has cooled, remove the meat and shred it into pieces
  5. Cook the shallots, onion, garlic and ginger in the oil with the chilli for 5 minutes
  6. Add the stock, lemongrass, turmeric, kale, celery, carrot, leek and broccoli to the pan
  7. Simmer until the vegetables are tender (but not over-cooked), then add the shredded chicken, coconut milk and mangetouts
  8. Heat through until cooked, add salt to taste and serve with chopped coriander/parsley (if desired)
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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