Chicken Breast Coconut Ginger and Mustard Soup

This flavoursome and spicy soup is made with chicken breast, coconut cream, and using garlic and chilli paste, ginger, mustard and  smoked paprika as spice mix. As the result, the soup has a very intense, mildly spicy taste, where there is no dominance of any single flavour. Mustard, paprika, garlic can’t be tasted as individual flavours, but make a contribution to overall delicious taste.

With less liquid added, the soup can be cooked as chicken and vegetable stew. Portion of ingredients below makes a large pot (4-4.5l) of quite thick soup, that can be served as a main dish.


  • 3 chicken skinless breasts (960g)
  • 1 table spoon of olive oil
  • 1 table spoon coconut oil
  • 4 carrots
  • 2 onions
  • 2 red sweet chilli peppers
  • 1 eggplant
  • 1 zucchini
  • 1 can coconut cream
  • 6-8 cherry tomatoes
  • 4-5 cauliflower leaves stalks (I use them often in soups to replace celery, they give better taste)
  • 2-3 coriander thick stems (leftovers from overgrown coriander plants)


  • ginger 2-3cm piece, thinly sliced
  • 1 table spoon of mustard (I used homemade)
  • 1 heaped tea spoon smoked paprika
  • 2 table spoons garlic, sweet chilli and hot chilli peppers preserve (half head of fresh garlic and chilli pepper of your choice can be use instead)
  • good pinch of caraway seeds
  • sea salt and coarse black pepper for seasoning

for serving

  • sliced ginger
  • fresh coriander
  • sesame seeds


  • heat olive and coconut oil in a pot, add caraway seeds, heat them for 1 minute
  • slice onion in semi-circles
  • fry onions on medium heat for 3-4 minutes, until semi-translucent, season with sea salt and pepper

  • wash and dry chicken breasts
  • cut chicken breast in 1 cm slices
  • add chicken meat to the pot, stir and fry 3-4 minutes

  • slice carrots, cauliflower stalks, coriander stems
  • add vegetables to the pot, stir them in
  • add all spices, mustard, spice preserve, coconut cream (you can use second can if you want more rich and creamy soup)
  • add boiling water

  • continue cooking on medium heat
  • slice eggplant and red chilli peppers, cut tomatoes in quarters
  • add them to the pot
  • cook on low heat simmering for 1 hour
  • add sliced zucchini, cover the pot with a lid and let the soup rest for 30 minutes, zucchini will be cooked with residual heat

Chopped fresh coriander, sliced ginger and sesame seeds give soup extra flavours. Rice vermicelli or noodles can be added to a bowl of soup at serving point (for those who can tolerate them).

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