Cari-Coco Instant Chicken Soup
Serves: Serves 1
  • 1 cup low fat chicken stock
  • ½ cup pure coconut water
  • ¼ cup full fat canned coconut milk
  • ¼ tsp curry powder
  • ¼ tsp garam masala
  • 1 small cooked chicken breast, sliced very thinly (about 150g)
  • 2 tbsp unsweetened shredded coconut, lightly toasted
  • 4 Brazil nuts, crushed
  • 1 green onion, chopped
  • 2 tbsp fresh coriander, chopped
  • 1 birds eye chilli, chopped
  1. In a small saucepan, add chicken stock, coconut water, coconut milk, curry powder and garam masala; bring to the boil over medium-high heat, stirring from time to time.
  2. Meanwhile, prep the other ingredients and place them in a large serving bowl.
  3. When the liquid starts to boil, give it a good whisk to make sure that all the ingredients are well incorporated, then pour slowly over the reserved ingredients in your bowl; let this sit for a minute or two so that the heat from the liquid heats the chicken all the way through.
  4. Sprinkle a little bit of lime juice over your soup and serve.
Loosely adapted from Louis-François Marcotte's recipe (Signé M)
Recipe by The Healthy Foodie at