Coconut Chicken Soup

 Coconut Chicken Soup

Serves 4
Use all organic produce if possible


500 grams chicken thigh – free range (diced 2cm strips)
1 can of low fat coconut cream (375 ml can equivalent)
1 brown onion (diced 1cm)
1 clove of garlic (diced small)
2 medium carrots (diced 1cm)
1 medium sweet potato (diced 1cm)
½ butternut pumpkin (diced 1cm)
2 cups frozen peas
1 head broccoli (separate into small flowerets)
200 ml carton chicken stock – low in salt OR 1 cube of Massel chicken stock cube dissolved in 200 ml of water


  1. Place all ingredients into slow cooker on high.  This will take approximately 4 hours to cook depending on your slow cooker. (You may need to remove the lid to let the liquid evaporate.)
  2. To cook in a large pot, add 100 ml of olive oil then add the onion and sauté the onion off until brown or tender.  Add the rest of the ingredients and bring to the boil, then reduce to simmer until all the ingredients are cooked through and the liquid thickens.

Serve with low GI rice.


Slow cooker OR large pot, chopping board, chefs knife