Coconut Chowder
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This coconut chowder is my go to comfort bowl when I want something deeply satisfying but don't have hours to spend in the kitchen. Ready in just forty five minutes, it comes together with pantry staples and simple chopping. The coconut milk gives it such a luscious creaminess while ginger brings wonderful anti inflammatory properties that make this feel nourishing as well as delicious. My family loves how the spices build flavor without any fuss, and honestly, the whole thing costs barely anything to make.
Ella x
Ingredients
- 400 gpotatoes
- 200 gonions
- 3 clovesgarlic
- 2 cmginger
- 600 mlcoconut milk
- 800 mlchicken broth
- 100 gtomato paste
- 1 tspcumin
- 1 tsppaprika
- 1 tspsalt
- 1 tsppepper
- 20 mlcoconut oil
- 1 sprigsfresh cilantro
- 2 mllemon juice
Detail level
Instructions
- 1
Heat the coconut oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
- 2
Add the garlic, ginger, cumin, paprika, salt, and pepper to the pot. Cook for 1 minute, stirring constantly.
- 3
Add the tomato paste to the pot and cook for 1 minute, stirring constantly.
- 4
Add the chicken broth to the pot and bring to a simmer. Reduce the heat to low and let cook for 10 minutes.
- 5
Add the coconut milk to the pot and stir to combine. Bring the mixture to a simmer and cook for 5 minutes.
- 6
Add the potatoes to the pot and cook until they are tender, about 15-20 minutes.
- 7
Taste and adjust the seasoning as needed. Serve the soup hot, garnished with fresh cilantro and a squeeze of lemon juice.
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