This Geeky Kitchen | Coconut Chicken Quinoa Soup

THE other day I sat down and thought about more foodie posts that I could put up on the blog, and I realised that when I’m cooking from scratch I’m either baking or making soup. I didn’t know I was a soup person – it seems to have crept up on me without my notice. I’m not mad about it – soups are awesome – but I just wasn’t expecting it.

So today, yes, I am bringing you another soup recipe, only with a little story behind it.

Way back when I was at ye olde University (honestly, not really that long ago in the grand scheme of things, but Glasgow really is an old University) I was all about following sewing blogs. I stumbled across Merrick’s Art. After a few months of following her, and several posts that were collaborations with her sisters, I began to follow them to: Everyday Reading and Measure and Whisk. I really enjoy following this trio of sisters and now I have been following them for a number of years, it’s been  a delight to be able to share in their journeys with their families, the growth of their children and spend time in their happy corner of the internet. They are all a huge inspiration for me and how I’d like to run my blog.

At the beginning October, Janssen (of Everyday Reading) posted a Creamy Quinoa and Chicken Vegetable Soup. I was inspired, and away it went in my saved folder on blogloving (really useful app, that one). Ten days later, it had been a long week, I was running on not enough sleep and I wanted to eat something comforting, but substantial. My mind went straight to this recipe. Only I switched it up again, so this recipe is an adaptation of an adaptation, and it’s already a firm favourite.


A few things to note:

* Some of the quantities are approximations thanks purchasing pre-shredded carrot and cabbage. If you’ve going to use both from scratch I would recommend dicing about a 1/2 cup of each. That said, I’m a very free-for-all cook with soups. I take quantities as guidelines!

** I put in 1 cup of quinoa, not 1/2 – because apparently I can’t read on Friday nights. That said, I loved it and haven’t bothered altering this!

*** I rarely come across tinned tomatoes in my neck of the woods in Korea, yet tinned whole tomatoes are easy to source. It’s no problem – I just chop the whole tomatoes myself!

**** It would be really easy to make this coeliac and vegan friendly. To make it suitable for coeliacs, simply use a suitable stock / stock cube! To make it vegan, swap out the butter for oil of your choice, use a suitable stock / stock cube, and change the chicken for tofu. In this instance, make sure that you add the tofu at the end with the tomato and coconut cream.

Coconut Chicken Quinoa Soup


4 tbsp butter

1/2 onion, diced

celery, a couple of cups

1/2-1 cup shredded carrot

1/2-1 cup shredded red cabbage

Ice cube of minced garlic

4 cups of stock (I added 4 cups of water, then threw in a stock cube)

1 tbsp dried basil

1 cup of quinoa

3 chicken breasts, fresh or frozen

1 can tomatoes, whole or chopped

1 can coconut cream

Salt and Pepper, to taste


  1. In a suitable pan, melt the butter. Add the onion, garlic and celery and cook for a minute or two before adding the shredded carrot and cabbage. Cook until the onion is turning nicely translucent.
  2. Add the stock, or water / stock cube combination, and bring to the boil.
  3. Add the basil and quinoa and stir well, then add the chicken breasts. Cover, and leave on a gentle simmer for 15-25 minutes. Make sure the chicken is completely cooked through.
  4. Remove and shred the chicken breasts, then return the shredded chicken to the pan. Add the tomato and the coconut cream and stir well and season to taste.
  5. Bring back to the boil and serve immediately.


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