High Protein Chicken Coconut Soup
Warm your taste buds and fuel your body with this High Protein Chicken Coconut Soup—a creamy and aromatic bowl of comfort packed with lean protein and tropical flavors. Perfect for meal prep or a hearty dinner, this gluten-free recipe combines tender chicken breast, rich coconut milk, and fragrant seasonings like fresh ginger, lemongrass, and garlic for a delightful fusion of taste and health. Fresh veggies like red bell peppers and mushrooms add vibrant color and texture, while hints of lime juice and fish sauce create a perfectly balanced, savory broth. Ready in under an hour, this protein-rich soup is garnished with fresh cilantro and green onions for an irresistible finishing touch. Ideal for those seeking a flavorful, nutrient-dense option—this recipe is your go-to for satisfying meals that don’t compromise on health or taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 Lemongrass stalk, bruised and cut into large pieces
- 4 cups Chicken broth
- 14 ounces Coconut milk
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 medium Red bell pepper, thinly sliced
- 8 ounces Fresh mushrooms, sliced
- 0.5 cup Fresh cilantro, chopped
- 2 Green onions, sliced
- to taste Salt
- to taste Black pepper
Instructions
Start by preparing the chicken. Cut the boneless, skinless chicken breasts into thin strips and set aside.
In a large pot, heat the coconut oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic and grated ginger to the pot and cook for another minute, stirring continuously.
Add the bruised lemongrass stalk and chicken broth to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and add the sliced chicken strips. Cook for about 5 minutes or until the chicken is cooked through.
Stir in the coconut milk, fish sauce, and lime juice. Mix well.
Add the thinly sliced red bell pepper and mushrooms to the pot. Simmer for an additional 10 minutes until the vegetables are tender.
Season the soup with salt and black pepper to taste.
Remove the lemongrass stalk from the soup and discard.
Ladle the soup into bowls and garnish with chopped fresh cilantro and sliced green onions.
Serve hot and enjoy your high protein chicken coconut soup!
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7546 mg | 328% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 49.8 g | ||
| Protein | 169.5 g | 339% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 319 mg | 25% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4139 mg | 88% | |
*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.
