This hearty and aromatic chicken coconut soup is an adaptation of Moqueca recipe – a fish stew from Brazil. The original dish is made with white fish, coconut milk, palm oil, lime, cilantro, tomatoes, onions and garlic. It also contains a generous amount of smoked paprika, to which it owes its vibrant colour and much of the flavour. I must admit, the combination of paprika and coconut milk sounded a little odd in the beginning – but it totally works!
Now, usually I wouldn’t fumble with a dish that is already perfect, which the original Moqueca truly is. But I had some leftover chicken broth and cooked meat and was pondering what to do with them. I have a few go-to solutions such as ramen noodles, chicken wraps or a quick puff pastry pie, but wanted to try something new. And I’m so glad I did, because the soup turned out absolutely amazing!
The Flavour Affair:
Chicken Broth + Coconut Milk + Tomatoes + Paprika + Garlic + Onions + Chilies + Lime + Cilantro
Comforting, warm and with a bright finish, this cheerful bowl is full of flavours and unexpected contrasts!
Chicken broth: you can make a basic version at home by simply simmering whole chicken for 1.5-2 hours. The natural flavour of the broth – deep, meaty and savory – is perfect for stews or soups like this one, so there is no need to add any aromatics. Once the chicken is done and super tender, separate meat from the bones for further use.
Coconut milk: I usually use canned coconut milk which has a richer, creamier taste than the one in cartons.
Tomatoes help thicken the soup, make it heartier and more substantial. I prefer fresh tomatoes – they are less sour than canned ones and give the soup a chunkier texture, which I love!
Paprika: a generous seasoning of paprika is what makes the soup really stand out. Its smoky sweetness deepens the flavours and adds an interesting twist. You can use either hot or mild, depending on your preference and the amount of chilies you are planning to pop in.
Garlic and Onions: fried in a little oil, both lose much of their pungency and impart a savory, bitter-sweet flavour. The unmistakable aroma of cooked garlic and onions really is one of the most appetizing smells in the kitchen!
Chilies, Lime and Cilantro enliven the dish each in their own way, contributing with heat, a tang and a fresh, uplifting finish.
Some versions also include red bell peppers. Add if you love their sweetness and soft texture, otherwise there’s no harm in skipping them.
Preparation tips for Chicken Coconut Soup:
- Making a large pot of chicken broth at home is a win-win. First, whatever you don’t need for the recipe on the day, you can freeze for a few months. I usually pour about 250ml in a few small ziplock bags and use one by one. Second, boiled chicken meat is perfect for the soup. Just add it to the pan with garlic, onions and tomatoes, season and cook for a few minutes for it to take in the flavours.
- Take a bit of time to peel the fresh tomatoes, so that there are no rougher bits of skin in the soup.
- Fry onions over medium heat for them to soften and release the aroma without burning.
- Pop in a few cilantro stalks into the soup for its fresh citrusy flavours to impart, and use the leaves for garnish.
- Regulate the heat by adjusting the amount of chilies. Start with 1/3 tsp of red chili flakes and add a whole chili for a more noticeable kick.
- If you are choosing between lime and lemon, go for lime. It is less acidic and has a brighter, invigorating aroma that’s very citrusy and subtly sweet.
Serve the soup immediately and enjoy with some fresh crusty bread!
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Chicken Coconut Soup (Brazilian Style)
Ingredients
- 400 g cooked chicken meat
- 2 red bell peppers cut into small squares (optional)
- 3-4 tomatoes peeled and cut into cubes (canned will also do)
- 1 onion finely chopped
- 2 garlic cloves minced
- A few cilantro stalks
- 1.5 tbsp smoked paprika
- 1/2 tsp red chili flakes
- 1 whole chili optional – gives an extra kick
- 400 ml chicken stock
- 350 ml coconut milk
- Salt and pepper
- 2 tbsp fresh coriander leaves
- A squeeze of lime juice
- Oil for frying
- Lime wedges for serving
Instructions
- Heat 2 tbsp cooking oil to medium in a large non-stick casserole or soup pot.
- Add onions, bell peppers (if using) and chili flakes and fry for a few minutes until the onions become translucent.
- Add garlic, tomatoes, cilantro stalks, 1 tsp salt, 1.5 paprika and chicken meat. Cook for a couple of minutes, stirring occasionally.
- Pour in the coconut milk, stir to combine, and add the stock.
- Pop in whole chili (if using) and simmer for 5-10 minutes.
- Add a drizzle of lime juice in the very end.
- Serve with fresh bread garnished with fresh coriander leaves and slices of lime.
30 Responses
I tried making this Brazilian-style chicken coconut soup last weekend and was surprised by how well the coconut milk balanced with the spices. The hint of lime at the end really brought everything together. Do you think it would work with lemongrass added for a slightly different twist?
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