Kimchi Soup

A few days ago I roasted a whole chicken. I don't do that often, but I really should... Its amazing how much meal variety you can get from doing that and it is super simple. The preparation only took a few minutes: I stuffed it with lots of herbs, garlic and a lemon, then slathered it with some butter and into the over it went for 15 minutes at 450, then at 350 for 15-20 minutes per pound. 

The end result is that I have lots of chicken for a few days, and I even used the carcass to make stock, which is surprisingly easy and not as time consuming as it might sound. Now, what to do with all that chicken?!

Yesterday, I saw this recipe for kimchi soup on 101 Cookbooks and knew I would need to make it, with some modifications to make it my own, like using the chicken and stock.

It is extremely easy to play around with the recipe to make it your own and suit various dietary needs (eg. making it vegan). If you need to boost your carbohydrate intake, add some cooked rice or roasted sweet potatoes towards the end. I added chicken for extra protein, but you could add any other protein source you want.

Kimchi Soup

Serves 2


  • 1 tbsp butter or coconut oil
  • 1 cup mixed mushrooms, sliced (whatever you have/want should work)
  • 1 small onion, diced 
  • 1/2 tbsp grated ginger
  • Chile flakes to taste (start with 1/2 tsp and go from there based on preference) 
  • 1/2 cup Kimchi (juice included)
  • 1 tsp coconut sugar
  • 2 cups stock (I used my home made chicken stock)
  • 1/4 cup coconut milk
  • 1 cup broccoli, cut into small florets 
  • Soy sauce to taste
  • Protein source (I used roasted chicken)
  • Green onion, sliced 
  • Salt to taste 


  1. Heat butter/oil in a heavy bottomed pot over medium heat, then add mushrooms and cook until browned. Remove from pot and set aside
  2. Add onion along side a bit more butter/oil if needed and cook until translucent, then add ginger, chile flakes, kimchi and coconut sugar. Stir for a minute or two
  3. Add stock and broccoli, stirring until the broccoli is bright green (cooked, but still a bit crunchy). Add coconut milk and stir
  4. Add soy sauce and a bit of salt to taste
  5. Add your (cooked) protein source - in my case, the roasted chicken leftovers