Okay, picture this: chilly evening, the cozy scent of warming spices filling the kitchen, and a bowl of soup that not only tastes amazing but also makes you feel like you’re giving your body a big, gentle hug. This Anti-Inflammatory Chicken and Coconut Soup is my go-to when I want something soothing yet bright with flavor—think creamy coconut, zingy ginger, and tender chicken all mingling in a golden broth. Plus, it’s packed with natural ingredients that help calm inflammation. Whether you’re nursing a cold or just craving something wholesome that feels like a warm blanket in a bowl, this recipe is a winner you’ll want to keep on repeat.
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Main Dish:
1 lb boneless, skinless chicken thighs, cut into bite-size pieces
1 tbsp coconut oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp turmeric powder
1 tsp ground cumin
1/2 tsp ground black pepper
1/4 tsp cayenne pepper (optional, for a little kick)
4 cups low-sodium chicken broth
1 (14 oz) can full-fat coconut milk
2 cups chopped carrots (about 2 medium carrots)
1 cup chopped celery (about 2 stalks)
Juice of 1 lime
Salt to taste
Fresh cilantro, chopped, for garnish
How I Make It
Step 1:
In a large pot, heat the coconut oil over medium heat until shimmering. Add the onion, sautéing until translucent and soft—about 5 minutes. Then stir in the garlic and fresh ginger, cooking for another minute or until fragrant.
Step 2:
Sprinkle in your turmeric, cumin, black pepper, and cayenne (if using). Let those spices toast for 30 seconds to bring out their magic.
Step 3:
Add the chicken pieces, stirring well to coat them in the spice mixture. Cook for about 4-5 minutes until the chicken starts browning but isn’t fully cooked through.
Step 4:
Pour in the chicken broth and add the carrots and celery. Bring to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes until the vegetables are tender and the chicken is cooked through (165°F internal temp is a safe bet).
Step 5:
Stir in the coconut milk and simmer without boiling for an additional 5 minutes, letting all those flavors harmonize into a creamy, comforting broth.
Step 6:
Finally, squeeze in the fresh lime juice and adjust salt to taste. Ladle the soup into bowls and sprinkle generously with fresh cilantro for that bright, herbal finish.
Variations & Tips
Swap chicken thighs for breasts if you prefer leaner meat, but thighs stay juicier and more flavorful.
Add diced sweet potato for a touch of natural sweetness and more fiber.
If you want it spicier, toss in fresh chopped chili or more cayenne.
Use bone broth instead of chicken broth for extra richness and collagen benefits.
Don’t have fresh ginger? Ground ginger works in a pinch but use less—start with 1/2 tsp.
For a thicker soup, blend a cup of the soup and stir it back in.
How I Like to Serve It
When it’s cool outside, nothing is better than a hot bowl served with crusty bread to mop up every last drop. I love this soup for a weekday lunch or a light dinner, especially with a side of steamed greens or a simple cucumber salad for freshness.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove to avoid curdling the coconut milk—low and slow is your friend here.
Closing: This soup always warms me up from the inside out, proving you really can have comfort and wellness all in one bowl.
