Go Back
bowl of spicy coconut chicken soup

Creamy Coconut Chicken Potato Soup

This easy Coconut Chicken Potato Soup is one of our favorite comfort food recipes made with simple ingredients in under an hour. Great for meal prepping, it's spicy, creamy, and hearty all in one pot.
Print pin

Ingredients

  • 3 shallots
  • 3 garlic cloves
  • 1 2 inch piece of ginger
  • 1 red chili see note
  • 3 ears of corn (cut off the cob or frozen)
  • 2 cups spinach
  • 2 large red potatoes (chopped)
  • 1.5 lb bone in, skin on chicken thighs
  • 32 oz chicken broth
  • 1 can full fat coconut milk
  • 2-3 limes

Toppings:

  • cilantro
  • chopped peanuts
  • Another squeeze of lime juice
  • Olive oil
  • Salt
  • Pepper

Instructions 

  • Prep the chicken: Preheat oven to 350 degrees. Wash chicken and pat dry. Season with salt and pepper. In a large dutch oven, Add a nice glug of olive oil. Add in chicken skin side down and cook on medium to high heat for about 5 min or until the chicken skin has browned. Flip and cook for another 5 minutes. Chicken will still be a little pink inside, but don't worry, it goes back into the soup again.
  • Transfer to a plate and remove the skin from the chicken. Add skin to a baking sheet and bake for about 15-20 min. Let cool. Roughly chop and use as a topping for the soup.
  • Once chicken is cool enough to touch, remove from bone and chop into bite sized pieces.
  • Prep all your aromatics: Dice shallot, chilis, ginger and garlic. In the same dutch oven that your chicken was in, add another glug of olive oil. There should still be some chicken fond in the dutch oven which you should keep (good flavor!) Once hot, add all the aromatics. Cook, stirring often for about 5 min.
  • Prep the rest of the ingredients: While aromatics cook, chop potatoes and remove corn from the cob if using fresh corn. After the aromatics have been cooking for about 5 minutes. Add in potatoes, chopped chicken, chicken broth and coconut milk. Season with salt and pepper. Bring to a boil and then cover and simmer for about 10-15 min or until potatoes are tender and chicken is fully cooked.
  • A spinach, corn and lime juice. Stir and season to taste. You might need more lime juice, salt and pepper depending.
  • Garnish: Serve and garnish with more lime, crushed peanuts, cilantro and chicken skin. Roughly chop the chicken skin and add on top. Stay healthy and enjoy!

Notes

Note: Depending on your spice level, you can use a jalapeño, serrano chili, habanero or Thai chili in this. For less spice, use a seeded jalapeño. For more, use a habanero or Thai chili.