Heart-Healthy Chicken Coconut Soup
Warm, comforting, and packed with wholesome ingredients, Heart-Healthy Chicken Coconut Soup is the perfect dish for nourishing both body and soul. This vibrant soup combines tender bites of chicken breast with nutrient-rich vegetables like spinach, carrots, and mushrooms, all simmered in a soothing, creamy blend of light coconut milk and low-sodium chicken broth. Aromatic additions like fresh ginger, garlic, and lemongrass infuse each spoonful with layers of flavor, while a touch of lime juice brightens the dish for a refreshing finish. Low in sodium but high in protein and vitamins, this recipe is an excellent option for a health-conscious meal that doesn’t sacrifice taste. Easy to prepare in under 40 minutes, Heart-Healthy Chicken Coconut Soup makes an ideal light lunch or cozy dinner, garnished with fresh cilantro and scallions for an irresistible touch of freshness.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 4 cups Low-sodium chicken broth
- 1 can (14 ounces) Coconut milk (light)
- 3 cloves Garlic
- 1 inch piece Fresh ginger
- 1 Lemongrass stalk
- 2 tablespoons Lime juice
- 1 Red bell pepper
- 1 large Carrot
- 1 cup Mushrooms
- 2 cups Spinach
- 2 tablespoons Soy sauce (low-sodium)
- 1 tablespoon Olive oil
- 2 Scallions
- 0.5 cup Fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Dice the chicken breast into bite-sized pieces.
Mince the garlic and ginger. Cut the lemongrass stalk into 2-inch segments and bruise it with the back of a knife to release flavor.
Slice the red bell pepper and mushrooms. Peel and thinly slice the carrot. Chop the scallions.
In a large pot, heat olive oil over medium heat. Add the garlic, ginger, and lemongrass, and sauté for 1-2 minutes until fragrant.
Add the diced chicken to the pot and cook until lightly browned on all sides, about 4-5 minutes.
Pour in the chicken broth and bring to a simmer. Add the carrot slices, and cook for 5 minutes.
Stir in the red bell pepper and mushrooms. Simmer for another 3-4 minutes until vegetables are slightly tender.
Pour in the light coconut milk, lime juice, and soy sauce. Bring back to a gentle simmer.
Add the spinach and cook for 1-2 minutes until wilted. Season with salt and black pepper.
Remove the lemongrass sections and discard them.
Garnish with chopped scallions and fresh cilantro before serving.
Serve hot and enjoy your heart-healthy chicken coconut soup!
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 17.1 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 227 mg | 17% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3089 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
