High-Protein Creamy Coconut Chicken Soup
Rich, creamy coconut broth with tender chicken and aromatic spices — high-protein, low-carb, and ready in 30 minutes
This high-protein creamy coconut chicken soup is comforting, fragrant, and deeply satisfying. Tender chicken simmers in a silky coconut milk broth with ginger, garlic, and herbs. Every bowl delivers 35 g of protein and only 5 g net carbs.
Completely sugar-free, low-carb, and perfect for a cozy weeknight dinner or meal prep.
Why you’ll love this soup
- 35g protein per serving — a complete high-protein meal
- Only 5g net carbs and fully sugar-free
- Creamy coconut broth with tender chicken
- Ready in about 30 minutes
- One-pot simplicity and easy cleanup
- Great for meal prep and leftovers
Health notes
- High protein: Chicken breast or thighs provide a lean, protein-dense base.
- Low carb: Coconut milk and aromatics keep net carbs very low.
- Sugar-free: No added sugar of any kind.
- Dairy-free option: Naturally dairy-free when made with coconut milk.
Key element — simmer gently
Once the coconut milk is added, keep the heat at a gentle simmer. Boiling too hard can cause the coconut milk to separate and the chicken to toughen.
Ingredients
Soup base
- 1½ lb (680g) boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 1 Tbsp oil or butter
- 1 small onion, diced
- 3–4 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- 1 tsp ground turmeric (optional, for color and flavor)
- ½ tsp ground cumin or curry powder (optional)
- 4 cups chicken broth (low-sodium preferred)
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- Salt and black pepper to taste
- Optional: juice of ½ lime and red pepper flakes
To finish
- 2–3 Tbsp chopped fresh cilantro or parsley
- Extra black pepper or chili flakes
Swaps
- Higher protein: Use extra chicken or stir in a scoop of unflavored collagen peptides at the end.
- Thicker soup: Simmer a few extra minutes uncovered or mash a few chicken pieces into the broth.
- Spicier: Add more ginger, garlic, or a chopped chili.
- Vegetable boost: Stir in spinach, zucchini, or cauliflower rice in the last few minutes.
Instructions
| 1 | Sauté the aromatics. Heat the oil or butter in a large pot over medium heat. Add the onion and cook 3–4 minutes until softened. Stir in the garlic, ginger, turmeric, and optional cumin or curry powder. Cook 30–60 seconds until fragrant. |
| 2 | Cook the chicken. Add the chicken pieces and season with salt and pepper. Cook 4–5 minutes, stirring occasionally, until the outside is no longer pink. |
| 3 | Add the liquids. Pour in the chicken broth and bring to a simmer. Cook 8–10 minutes until the chicken is cooked through. |
| 4 | Stir in the coconut milk. Reduce heat to low. Stir in the full-fat coconut milk and simmer gently for 5 minutes. Do not boil hard. Taste and adjust salt, pepper, and optional lime juice or chili flakes. |
| 5 | Finish and serve. Ladle into bowls and top with chopped cilantro or parsley and an extra grind of black pepper. Serve hot. |
Pro tips
- Use full-fat coconut milk for the creamiest texture and best flavor.
- Keep the heat gentle after adding the coconut milk to prevent separation.
- Cut the chicken into similar-sized pieces so it cooks evenly.
- This soup tastes even better the next day as the flavors meld.
- For a brighter finish, add a squeeze of fresh lime just before serving.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 380 |
| Protein | 35g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 22g |
| Sodium | 580mg |
Estimates based on chicken breast, full-fat coconut milk, and chicken broth. Exact numbers vary with chicken cut and coconut milk brand.
Variations
Thai-inspired
Add a spoonful of Thai red or green curry paste with the aromatics and finish with fresh basil.
Extra creamy
Stir in an extra splash of coconut cream at the end for a richer texture.
Vegetable-packed
Add spinach, zucchini, or cauliflower florets in the last 5 minutes of cooking.
Spicy version
Increase the ginger and add fresh chili or extra red pepper flakes.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Store in an airtight container; reheat gently on the stove |
| Freezer | Up to 2 months | Freeze in portions; thaw overnight in the fridge |
| Meal prep | Up to 4 days | Excellent for high-protein grab-and-go lunches |
FAQ
Test your knowledge
5 quick questions about this creamy coconut chicken soup
1. Protein per serving?
2. Net carbs per serving?
3. Why keep the heat gentle after adding coconut milk?
4. About how long does this take?
5. Best way to reheat leftovers?
