Chicken Soup with Coconut Milk

Approximate cooking time: 30 minutes

This basic soup template has infinite variation possibilities using leftover cooked chicken or turkey (or rabbit!) for a fast, satisfying soup entrée. Try fresh pea pods, strips of red pepper, steamed winter squash chunks, or even those small remainders of the week’s leftovers that aren’t enough for one serving. The curry powder, hot sauce, or red pepper flakes may be omitted or adjusted from mild to scorching.

Nutritional Information (per serving)

488 Calories
20g Carbs
30g Fat
36g Protein
14g Net Carbs

Serving Size

4 servings


  •  1 14-fl oz can coconut milk
  • 3 cups chicken stock (see recipe on page 72 or use an organic chicken broth)
  • Juice of 1 lemon or 2 limes
  • 2 teaspoons fresh ginger, peeled and grated or minced
  • 3 inch section of lemongrass (optional)
  • 2 medium carrots, thinly sliced
  • 1/8–1/2 teaspoon Thai curry paste, or dash of hot sauce or 1/2 teaspoon crushed red pepper flakes
  • 1 head of cauliflower, cut into small florets
  • 1 lb cooked boneless chicken meat (thighs or breasts), diced or uncooked chicken meat, cut into small strips
  • 4 fresh basil leaves, chopped or 1 teaspoon dried basil


  1.  Place coconut milk, chicken stock, lemon or lime juice, ginger, lemongrass (if using), carrot, and Thai curry paste or other hot seasoning into a 2–4 quart sauce pan and bring to a simmer over medium-high heat.
  2. When carrots are about halfway cooked, add cauliflower florets and lower heat to medium, until the vegetables are all nearly cooked through, about 5–8 minutes.
  3. Add chicken meat and simmer a few more minutes (until chicken is cooked through if using raw chicken).
  4. Stir in chopped basil leaves and season with salt and more hot spice to taste.
  5. Remove lemongrass stalks, and serve in a bowl garnished with thinly sliced fresh basil leaves.

This photo and recipe and over one hundred delicious healthy dishes just like it can be found in The Primal Blueprint Cookbook. Order your copy today!