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+ servings
4.84 from 6 votes
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Yield: 2 to 4
Golden Coconut Chicken Soup with Spiced Pitas
  • tablespoons coconut oil
  • 1/2 sweet onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon freshly grated ginger
  • 2 teaspoons McCormick Ground Turmeric
  • 12 ounces sliced mushrooms
  • 1 14-ounce can full-fat coconut milk
  • 1 14-ounce can light coconut milk
  • 8 ounces low sodium chicken stock
  • 2 chicken breasts, cooked and shredded
  • 3 tablespoons fresh chopped cilantro, plus extra for topping
crispy spiced pitas
  1. Heat a large pot over medium heat and add the coconut oil.
  2. Stir in the onions, peppers, a pinch of salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and turmeric and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the mushrooms, stock and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chicken and cilantro and cook for 5 minutes more.
  3. To serve, ladle into a bowl. Top with extra cilantro and serve with the pitas on the side.
  4. crispy spiced pitas
  5. Preheat the oven to 425 degrees F. Brush each pita with olive oil. In a bowl, stir together the spices. Sprinkle them over the pita and cut the pita into wedges.
  6. Bake the pita for 10 to 12 minutes, until golden and crunchy. Serve immediately.

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