Photo of Chicken, coconut & red lentil soup by WW

Chicken, coconut & red lentil soup

Points® value
Total Time
40 min
20 min
20 min
Take this flavourful soup to work in a flask and then microwave it on high for 3-4 minutes in a bowl, to warm it through.


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

200 g, cut into 1cm (½ inch) cubes

Root Ginger

15 g, 2.5cm (1 inch), grated

Spring Onions

6 medium, sliced finely

Carrots, raw

1 medium, peeled and diced finely

Curry Powder

2 teaspoon(s), medium

Tomato Purèe

4 tablespoon(s), level

Split Red Lentils, dry

150 g

Chicken stock cube(s)

2 cube(s), make up to 1 litre hot water, ensure gluten free

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Coriander, fresh

4 tablespoon(s)


1 pinch

Black pepper

1 pinch


  1. Heat a large non stick saucepan and spray with the cooking spray. Add the chicken pieces and cook for 3-4 minutes, stirring occasionally until lightly browned all over. Remove to a plate with a slotted spoon.
  2. Add the ginger, spring onions and carrot to the pan and cook for a further 4-5 minutes until softened. Stir in the curry powder and tomato purée and cook for 1 minute.
  3. Add the lentils, stock and coconut milk to the pan and bring to the boil. Simmer for 15-20 minutes until the lentils are tender. Using a food processor or hand-held blender, whizz until three quarters smooth, leaving a few lentils and some texture.
  4. Return the soup to the pan and add the chicken. Season to taste then bring back to a simmer and bubble gently for 1-2 minutes until the chicken is cooked through. Stir through the coriander and serve immediately.