Chicken Coconut Soup

Creamy and flavourful chicken coconut soup! It’s a hearty and delicious meal served with your choice of toppings.

Serves 4 to 6

Prep time: 30 minutes, Cook time 30 minutes


  • 2 lbs boneless skinless chicken thighs or breasts
  • 1 Tbsp olive oil
  • 1 small yellow onion, diced
  • 3 fresh garlic cloves, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 fresh lime, juiced
  • 1-2 jalapeño peppers (depending on your heat preference), seeded and sliced
  • 1 (14.5oz) jar fire roasted tomatoes or diced tomatoes
  • 2.5 cups chicken broth
  • 1 can unsweetened Davao’s Coconut Milk
  • salt and pepper, to taste


  • fresh parsley or cilantro
  • 1 small avocado, sliced
  • sliced or diced fresh jalapeños
  • fresh lime slices


  1. Heat oil in a large stockpot over medium-high heat.
  2. Add in onions, garlic, carrots, celery, and sauté for about 5 minutes.
  3. Stir in tomatoes, broth, jalapeño, lime juice, and chicken.
    Bring to a boil, then lower the heat to low, cover, and simmer until chicken is cooked through about 20 minutes.
  4. Remove pot from the heat, take the cooked chicken out of the pot, shred chicken and set aside.
  5. Add coconut milk into your soup pot. Blend the soup until creamy with an immersion blender.
  6. Return chicken to soup pot, and stir well. Heat until warm.
  7. Season with salt and pepper to taste. Add your choice of toppings to chicken coconut soup when serving.

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