Recipe: Coconut lemongrass chicken and squash soup
There are nights when your body just wants to be taken care of. Not with something complicated or precious. Just a bowl of something warm, real, and genuinely good.
This coconut lemongrass chicken soup is exactly that.
It comes together in about 30 minutes. It uses whole, real ingredients. And it's the kind of meal that makes you feel nourished, not just full.
Why this soup works so well after 50
As we get older, what we eat matters more, not less. Ingredients like ginger, garlic, and lemongrass support your body naturally. Coconut milk adds satisfying healthy fats. Lean ground chicken delivers steady protein without feeling heavy.
This isn't a "diet recipe." This lemongrass chicken soup is real food that supports how you want to feel.
Butternut squash adds natural sweetness and fiber. Baby spinach wilts right into the broth. Thai basil lifts the whole thing with a fresh, slightly peppery finish.
Every spoonful is doing something for you.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
Ingredients
- 2 tbsps Avocado Oil
- 1/2 cup Shallot (chopped)
- 1 1/2 tsps Ginger (fresh, minced)
- 4 Garlic cloves (minced)
- 1/2 oz Lemongrass (chopped)
- 1 lb Extra Lean Ground Chicken
- 1 tsp Sea Salt
- 3 cups Butternut Squash (peeled, seeds removed, cubed)
- 2 cups Chicken Broth
- 1 3/4 cups Canned Coconut Milk
- 4 cups Baby Spinach
- 3/4 cup Thai Basil (roughly torn)
Instructions
- Warm a large Dutch oven or pot over medium heat and pour in the oil. Once hot, toss in the shallot and cook until it begins to soften and brown, around three to four minutes.
- Stir in the ginger, garlic, and lemongrass, letting them cook until they release their lovely aromas, about a minute.
- Mix in the chicken and salt, breaking up the chicken as it cooks. Cook for about five to six minutes until the chicken is no longer pink.
- Next, add the squash, broth, and coconut milk. Stir until well combined, then bring the mixture to a simmer. Reduce heat, cover, and let it cook until the squash is tender, roughly 15 minutes.
- Toss in the spinach, cooking it only long enough for it to wilt. Finally, divide the lemongrass chicken soup into bowls and top each one with Thai basil. Enjoy your meal!
Notes:
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Want more heat? Stir in a spoonful of green curry paste while the veggies are cooking.
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Finishing touch: A squeeze of lime juice right before serving brightens up this lemongrass chicken soup.
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Make it plant-based: Swap the ground chicken for lentils and use vegetable broth instead.
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Leftovers: Store in an airtight container in the fridge for up to three days. This lemongrass chicken soup also freezes well for up to three months.
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Serving size: One serving of lemongrass chicken soup is approximately 1 3/4 cups.
Nutrition per serving:
| Nutrient | Amount |
|---|---|
| Calories | 496 |
| Protein | 25g |
| Carbohydrates | 22g |
| Fat | 35g |
| Saturated Fat | 21g |
| Polyunsaturated Fat | 3g |
| Monounsaturated Fat | 9g |
| Trans Fat | 0g |
| Cholesterol | 100mg |
| Sodium | 1,178mg |
| Fiber | 4g |
| Sugar | 6g |
| Vitamin A | 14,398IU |
| Vitamin C | 35mg |
| Calcium | 125mg |
| Iron | 3mg |
If you're ready to stop restarting and start making real, lasting changes, the Get Real Weight Loss course was built for exactly where you are right now.
Discover the Get Real Weight Loss course
You deserve meals that feel this good
Real, sustainable weight loss doesn't come from white-knuckling your way through a rigid plan. It comes from building a life where nourishing food feels natural, satisfying, and genuinely yours.
This lemongrass chicken soup with squash and coconut milk is one beautiful example of that. A bowl that takes care of your body, fits your schedule, and actually tastes like something you'd want to eat again.
That's what we build together at Get Real Weight Loss.
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