Tropical Chicken Coconut Soup

tropical chicken

Preparation Time: 25 minutes

Servings Per Recipe: 6


5 boneless skinless chicken thighs, cut into strips

2 tablespoons olive oil

1 cup fresh cilantro, finely chopped

½ cup fresh basil, finely chopped

3 garlic cloves, minced

1 tablespoon ginger, finely grated

2 cups coconut milk, unsweetened

2 ½ cups* chicken broth

2 cups* Sun Tropics Passion Orange Guava Nectar

2 cups wild rice, cooked

1 large sweet potato, diced and cooked

1 cup peas, frozen

Salt and pepper


  1. In a large pot over medium high, heat oil. Once hot, stir and combine chicken thighs, cilantro, basil, garlic and ginger. About 5-7 minutes.
  2. Pour in coconut milk, chicken broth* and juice.* Bring to a boil.
  3. Mix in wild rice, sweet potatoes and peas. Reduce heat and simmer for 5 minutes. Serve hot. Salt and pepper to taste.

*Adjust Passion Orange Guava Nectar quantity to suit your taste. For a slightly more savory and less sweet soup, add more chicken broth and less nectar. Add to taste.





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