Coconut Chicken and Squash Soup

I love Thai food, but have trouble finding some of the unique ingredients at my small town's store. This coconut chicken soup has a similar flavor to traditional Thai soup with easy-to-find ingredients. My husband was very impressed with the recipe and is eager to eat it again. Recipe can also be served with or over rice.

Prep Time:
20 mins
Cook Time:
5 hrs 30 mins
Additional Time:
10 mins
Total Time:
6 hrs
6 servings


  • 1 skinless, boneless chicken breast

  • 1 (14.5 ounce) can chicken broth

  • 2 (14 ounce) cans light coconut milk

  • 1 medium butternut squash, halved and seeded

  • 2 tablespoons sesame oil

  • 2 zucchini, quartered and sliced

  • 2 stalks celery, thinly sliced

  • 3 tablespoons chopped green onions

  • 4 tablespoons lime juice

  • 2 tablespoons soy sauce

  • 2 tablespoons fresh grated ginger

  • 1 dash cayenne pepper, or to taste


  1. Place chicken breast and chicken broth into a 3-quart slow cooker. Cover and cook on Low until chicken begins to shred and is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred using 2 forks. Pour in coconut milk.

  2. Preheat the oven to 450 degrees F (230 degrees C).

  3. Place butternut squash face-down in a baking dish filled with 1/4 inch water.

  4. Roast squash in the preheated oven until tender, about 30 minutes.

  5. While squash roasts, heat sesame oil over medium heat in a saucepan. Add zucchini, celery, and green onions. Cook for 2 minutes; add lime juice, soy sauce, and ginger. Cook, stirring frequently, until zucchini and celery are soft but not mushy, about 2 minutes. Pour mixture into the slow cooker and stir to combine. Season with cayenne pepper.

  6. Remove squash from the oven and let cool 10 minutes. Slice halves into 1-inch strips. Cut squash flesh into 1-inch cubes, making sure not to cut through skin. Remove cubed flesh with a spoon and add to the slow cooker.

  7. Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.

Nutrition Facts (per serving)

298 Calories
17g Fat
31g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 298
% Daily Value *
Total Fat 17g 22%
Saturated Fat 8g 39%
Cholesterol 11mg 4%
Sodium 637mg 28%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 8g
Vitamin C 55mg 274%
Calcium 118mg 9%
Iron 2mg 11%
Potassium 938mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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