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Spicy Chicken, Tomato and Coconut Soup

Servings 4 -5


  • 1 tablespoon olive oil
  • 2 medium carrots finely diced
  • 4 shallots finely diced
  • 5 garlic cloves crushed
  • 2 free-range chicken breasts sliced into half’s lengthways then thinly sliced widthways
  • 3 teaspoons crushed chilli
  • ¼ cup white wine
  • 2 x 14.5oz 410g tins diced tomatoes that have been blitzed with a stick mixer or in a food processor.
  • 2 cups chicken stock
  • 1 teaspoon smoked paprika
  • 3 tablespoons soft brown sugar
  • salt & pepper
  • 2/3 cup coconut cream
  • 1 handful cilantro coriander leaves picked, washed and chopped


  • Heat the olive oil in a medium to large sized saucepan or pot over a medium to high heat. Sauté the carrot, shallots and garlic until soft.
  • Add the sliced free-range chicken and chilli. Continue to sauté for a couple of minutes then deglaze with the white wine.
  • Now add the tomatoes, chicken stock, brown sugar and smoked paprika. Season and bring to the boil then simmer for 10 minutes.
  • Remove the soup from the stovetop and stir in the coconut cream and chopped cilantro (coriander) leaves.