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Chicken and coconut soup

Chicken and coconut soup


2 teaspoons CocoPacific Virgin Coconut Oil
2 cans TIANA Fair Trade Organics Pure Raw Coconut Water
½ teaspoon crushed garlic
1 white onion, chopped
1 tablespoon ginger, peeled and cut into thin strips
1 ½ cups flaked cooked chicken
4 cups chicken stock
¼ cup dried woodear mushrooms (available in Tesco’s)
Water to soften mushrooms
Salt and pepper to taste


Soak the dried mushrooms in water to soften.
In a pan, heat the CocoPacific Virgin Coconut Oil and fry the onions, garlic and ginger, until soft. Add the chicken and stir-fry for a couple of minutes.
Pour in the stock and TIANA Fair Trade Organics Pure Raw Coconut Water. Bring to the boil and then lower heat to simmer for around 10 minutes.
Drain the mushrooms and cut into strips, add to soup, together with salt and pepper to taste.
Allow to simmer another couple of minutes and serve.

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