Coconut Lime Chicken Soup |

Coconut Lime Chicken Soup

Favourites 26

Prep Time: 5 Minutes | Cooking Time: 20 Minutes

Serves 2
Is there anything more comforting than a warming bowl of chicken noodle soup? The addition of creamy coconut give this version a summery taste. 


  • 2–3 handfuls of coconut pieces

  • 1/4 medium white cabbage, core removed

  • 6 stalks of celery

  • ¼ red onion

  • 1 large red chilli, deseeded

  • 2–3 limes, halved

  • sea salt

  • 400ml of coconut milk

  • vegetable or chicken stock

  • a handful of lemongrass

  • 2 chicken breasts

  • 150g of noodles

  • a small piece of ginger, diced


  1. Place the central chopping attachment in the main bowl of the food processor, followed by the coconut pieces and replace the lid. Pulse on the highest setting (due to the density of the coconut) until chopped into very fine pieces. Keep your hand firmly on the lid. Alternatively, you can grate the coconut if you struggle to chop this in the food processor. Tip the coconut into a bowl.

  2. Repeat the above on a lower setting with the cabbage and celery stalks (aim for a more chunky chop) and mix in the bowl with the coconut.

  3. Hand-slice the red onion and chilli into small, even pieces and mix in.

  4. Squeeze the juice of the limes and sprinkle with the sea salt.

  5. Boil the coconut milk in a pan with a little extra vegetable or chicken stock.

  6. Add some lemongrass and ginger pieces.

  7. Add in any leftover slaw and simmer for 5–6 minutes.

  8. Remove the lemongrass.

  9. Add in chicken slices and noodles and cook for about 12 minutes until cooked through.


Recipe extracted from Superslaw by Jill Greenwood. (Ebury Press, £12.99)

Photography by Lara Messer.