I'm Coco Loco for Chicken Soup

Get ready to elevate your comfort food game with "I’m Coco Loco for Chicken Soup," a luscious and aromatic twist on classic chicken soup that’s as nourishing as it is flavorful. This recipe combines tender chicken thighs simmered in a rich broth infused with bold flavors like fresh ginger, garlic, and lime juice. The addition of creamy unsweetened coconut milk, soy sauce, and fish sauce creates a velvety, tropical-inspired depth, while vibrant vegetables like carrots, celery, mushrooms, and baby spinach make it a wholesome meal in a bowl. Finished with a sprinkle of fresh cilantro and optional red chili flakes for a spicy kick, this easy-to-make soup is ready in under an hour and perfect for cozy weeknight dinners. Serve it warm and enjoy the perfect blend of creamy, savory, and zesty flavors!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1.5 pounds boneless, skinless chicken thighs
• 6 cups chicken broth
• 1 14-ounce can unsweetened coconut milk
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 cup mushrooms, sliced
• 2 cups baby spinach
• 0.5 cup fresh cilantro, chopped
• 0.5 teaspoon red chili flakes (optional)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 4

Add the carrots and celery, stirring to combine. Cook for 2-3 minutes.

Step 5

Place the chicken thighs in the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer.

Step 6

Cover the pot and let the soup simmer for 20 minutes, or until the chicken is cooked through.

Step 7

Remove the chicken thighs from the pot and shred them with two forks. Set aside.

Step 8

Add the mushrooms to the soup and simmer for 5 minutes until tender.

Step 9

Stir in the coconut milk, lime juice, fish sauce, soy sauce, and red chili flakes (if using). Taste and adjust seasoning with salt and pepper as needed.

Step 10

Return the shredded chicken to the pot and add the baby spinach. Cook for an additional 2-3 minutes until the spinach is wilted.

Step 11

Ladle the soup into bowls and garnish with chopped cilantro. Serve warm and enjoy!

Nutrition Facts

Serving size	(3508.4g)

Amount per serving	% Daily Value*
Calories	2143.3

Total Fat 112.5g	0%
Saturated Fat 31.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 9154.7mg	0%
Total Carbohydrate 69.6g	0%
Dietary Fiber 19.6g	0%
Total Sugars 28.1g
Protein 214.3g	0%

Vitamin D 61.6IU	0%
Calcium 1284.9mg	0%
Iron 19.1mg	0%
Potassium 5178.4mg	0%

*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.

Source of Calories

Fat: 47.1%

Protein: 39.9%

Carbs: 13.0%