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A recipe from Trois fois par jour

Hearty Chicken, Vegetable, Squash, and Coconut Soup

  • 4 servings
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For the broth

For the soup


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For the broth

  1. In a large saucepan over medium-high heat, heat the olive oil, then sauté the onion, ginger, garlic, and squash for 5 minutes.
  2. Add the rest of the broth ingredients. Bring to a boil and let simmer on low for 15 minutes.
  3. Puree everything in a blender to obtain a smooth, velvety broth.

For the soup

  1. In a large non-stick skillet over high heat, heat the olive oil and sauté the chicken, bell pepper, and onion for 8 minutes. Add the zucchini, then season and continue cooking for 1 minute.
  2. Add the chicken and vegetable mixture to the broth once reduced, then simmer for 5 minutes.
  3. Divide the cooked spaghetti into bowls and top with piping hot soup. Garnish with cilantro, spring onions, and sambal oelek.
You can also use

Chicken drumsticks