Spicy Coconut Soup

This Spicy Coconut Chicken Soup is inspired by Asian coconut curry recipes, but with a lighter twist. I've been eating less rice and noodles lately, so I wanted to make something hearty and filling that still felt healthy and satisfying.

Made with shredded rotisserie chicken, coconut milk, mushrooms, bell peppers, and spinach, this soup is packed with protein and veggies. It has a creamy, flavorful broth with just enough spice and a hint of curry without being too heavy.

And since we're using rotisserie chicken, the whole thing comes together in about 30 minutes. Perfect for when you want a comforting bowl of soup without spending all day in the kitchen.

Ingredients

3 cups shredded rotisserie chicken, skin removed

1 tbsp olive oil or avocado oil

2 shallots, diced

1 red bell pepper, diced

2 cups mushrooms, sliced

4 green onions, chopped, whites and greens separated

4 cloves garlic, minced

1 tbsp freshly grated ginger

½ tsp curry powder

1–2 tbsp chili garlic sauce

3 cups low-sodium chicken broth

1 can (13.5 oz) light coconut milk

¼ cup half-and-half

1-2 tsp fish sauce

1 tsp brown sugar

2 cups baby spinach

1 tbsp fresh lime juice (plus more)

Salt and black pepper, to taste

Fresh cilantro, optional

1. Heat olive oil in a large pot over medium heat. Add diced shallots, red bell pepper, and the white parts of the green onions. Cook for 5–6 minutes, stirring occasionally, until softened.

2. Add minced garlic and grated ginger. Cook for 30–60 seconds until fragrant.

3. Stir in curry powder and chili garlic sauce. Cook for another 30 seconds to release their flavors.

4. Pour in chicken broth and light coconut milk. Add fish sauce and brown sugar. Stir well and bring to a simmer.

5. Simmer uncovered for 8–10 minutes, allowing the flavors to develop.

6. Add mushrooms, shredded rotisserie chicken and simmer for another 4–5 minutes until heated through.

7. Reduce heat to low. Stir in half-and-half and baby spinach. Cook for 1–2 minutes until the spinach wilts.

8. Stir in fresh lime juice. Taste and adjust with salt, black pepper, or additional chili garlic sauce.

9. Garnish with the remaining green onions and fresh cilantro. Serve hot.

Add extra chili garlic sauce or sliced fresh chilies