Give this lovely dish a whirl, our Chicken Korma Soup!

This recipe is from our book Leaner, Fitter, Stronger; which you can grab here.


Ingredients (serves 4):

  • 1 tablespoon of coconut oil
  • 1 medium onion (finely chopped)
  • 2 celery stacks (finely chopped)
  • Small bunch coriander, stalks chopped and leaves reserved (optional)
  • 2 garlic cloves
  • Thumbnail-sized piece fresh ginger (grated)
  • ½ teaspoon turmeric
  • 2 tablespoons of korma curry paste
  • 1 x 400g tin coconut cream
  • 2 handfuls cashew nuts, plus extra to serve
  • 500ml vegetable or chicken stock
  • 2 chicken breast fillets (sliced)
  • Handful green beans
  • Natural yoghurt to serve
  • Seal salt and freshly ground black pepper



  • Heat the oil in a pan, add the onion, celery and coriander stalks, if using and cook over the medium heat for 10-15mins until softened and sweet. Add the garlic, ginger, turmeric and curry paste, then continue to cook for another 5 minutes. Pour in the coconut cream and the cashew. Bring to the boil, reduce the heat and simmer for 10mins.
  • Use a stick blender to blend the soup to a puree. Drop in the chicken slices and beans and simmer gently for 10 mins until the chicken is cooked through. Season to taste with salt and pepper.
  • Serve ladled into soup bowls with a few extra cashew nuts on top and some coriander leaves if you like. A swirl of yoghurt to cool down the soup also goes down a treat.


Calories and Macros (per serving):

Calories: 425

  • Protein: 28g
  • Fats: 30g
  • Carbs: 12g


Check out our book, Leaner, Fitter, Stronger, here!


Remember to post your meals on Instagram, and use the hashtag #LDNMuscle so we can see your lovely creations, repost some and spread the LDNM Community far and wide!


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