Print Recipe

Chicken Coconut Leek Soup

Cook Time40 mins
Servings: 4


  • 1 leek thinly sliced
  • 1 cup coconut milk
  • 2 cup bone broth/chicken stock
  • 350 gm chicken thighs roughly chopped
  • 2 carrots peeled and chopped
  • 1/2 cauliflower roughly chopped
  • 2 garlic cloves minced
  • 1 tsp fresh ginger minced
  • 1 Tbs olive oil
  • 1 onion finely chopped
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1/4 cup fresh corianfer
  • 1 Tbs goat/sheep/coconut yoghurt) option
  • sea salt and pepper to taste


  • Heat olive oil in a deep saucepan. 
    Add the onion, garlic and ginger and sauté for a few minutes. 
    Add the chicken and cook it until it is slightly browned.
    Add the stock, carrots, cauliflower, leek, cinnamon and cumin. 
    Cover with a lid and bring to a simmer. 
    Simmer for around 30 minutes. 
    Add the coconut milk. 
    Use a stick blender to puree the soup to a thickness that you like. 
    Stir through the coriander and simmer for a further 10 minutes.
    Serve the soup with a drizzle of yoghurt or coconut milk.