Coconut Lime Chicken Soup Flavorful and Refreshing Dish

ByIsabella Hours Posted on
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 1 can (13.5 oz) creamy coconut milk - 4 cups rich chicken broth - 1 cup mushrooms, sliced into thin pieces - 1 red bell pepper, julienned - 1 cup fresh snap peas, trimmed - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, minced - 2 tablespoons fish sauce (or soy sauce for a vegetarian-friendly option) - Juice and zest of 2 juicy limes - Salt and freshly ground black pepper to taste - 2 tablespoons vegetable oil for cooking I love using fresh ingredients when making Coconut Lime Chicken Soup. The chicken gives the soup protein and heartiness. Coconut milk adds creaminess and a slight sweetness. In this soup, the broth ties everything together, making each bite rich and flavorful. The mushrooms and red bell pepper add texture and color, while snap peas bring a nice crunch. Garlic and ginger kick up the taste, adding warmth and depth. Lastly, lime juice and zest brighten the dish, giving it a refreshing twist. - Fresh cilantro, chopped, for garnish - Lime wedges Garnishes are not just decor; they boost flavor too. Fresh cilantro adds a pop of herbal taste. Lime wedges let you add more zing when serving. I always recommend adding these to make each bowl even better. - 2 tablespoons vegetable oil for cooking - A large, heavy-bottomed pot To cook this soup, you need a sturdy pot. It helps to keep the heat even. Vegetable oil is key for sautéing the chicken and aromatics. It helps build layers of flavor that make this soup so good. {{ingredient_image_2}} - Sautéing the Chicken Start by heating 2 tablespoons of vegetable oil in a large pot over medium-high heat. Once hot, add 1 pound of cut chicken. Make sure to season it well with salt and black pepper. Cook for 5 to 7 minutes, stirring often, until the chicken is golden and cooked through. - Removing from Pot After cooking, carefully take out the chicken and set it on a plate. It should look nicely browned. This step helps keep the chicken juicy for later. - Sautéing Garlic and Ginger In the same pot, lower the heat a bit. Add 2 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté for about 1 minute, stirring all the time. You want to see them turn golden and smell amazing. - Adding Vegetables Next, toss in 1 cup of sliced mushrooms, 1 julienned red bell pepper, and 1 cup of fresh snap peas. Cook this mix for about 3 to 4 minutes. Stir often until the veggies soften but still stay crisp. - Adding Broth and Coconut Milk Now it's time to pour in 4 cups of rich chicken broth and 1 can of creamy coconut milk. Stir in 2 tablespoons of fish sauce, or soy sauce if you prefer. Squeeze in the juice from 2 limes and add the lime zest. Let this simmer gently. This blending of flavors is key to your soup. - Finishing with Chicken After simmering, return the chicken to the pot. Stir it in well. Allow it to simmer for another 10 to 15 minutes. Taste your soup and add salt and pepper if needed. This final simmer helps everything meld together for a delicious meal. Seasoning Adjustments Start with salt and pepper to taste. Add more if needed. Fish sauce adds depth. Use soy sauce for a vegetarian twist. Lime juice brightens the dish. Taste as you go to find the right balance. Balancing Coconut and Lime Coconut milk gives creaminess. Lime adds zest and brightness. Use the zest for extra flavor. Adjust lime juice based on your taste. Too much can overpower the soup. Aim for a nice harmony between sweet and tart. Sautéing vs. Boiling Sautéing the chicken first gives it a nice browning. This adds flavor to the soup. Boiling can cook the chicken but lacks depth. Sautéing keeps it juicy and tender. Use medium-high heat for best results. Maintaining Vegetable Crispness Add vegetables after garlic and ginger. Cook for just a few minutes. This keeps them bright and crunchy. Overcooking makes them mushy. Aim for a nice bite in every spoonful. Presentation Ideas Serve the soup in colorful bowls. A lime wedge on the side adds flair. Fresh cilantro on top looks beautiful. Consider adding sliced chili for color and spice. Ideal Accompaniments Pair with rice or crusty bread. These sides soak up the rich broth. A simple salad balances the meal. Enjoy your soup with friends for a fun gathering. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh produce and herbs. Fresh cilantro and lime will elevate the soup's taste significantly. Adjust the Heat: If you like your soup spicy, consider adding sliced jalapeños or a dash of chili flakes when cooking the vegetables. Customize Your Protein: Feel free to substitute the chicken with shrimp or tofu for a different flavor profile. Adjust the cooking time accordingly. Make It Ahead: This soup can be made in advance and stored in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed. {{image_4}} You can make this Coconut Lime Chicken Soup vegetarian by using tofu instead of chicken. Tofu absorbs flavors well and adds a nice texture. Use firm tofu for the best results. Cut it into bite-sized cubes. Sauté the tofu until golden for added flavor. Then, follow the same cooking steps as with chicken. The soup will still be rich and tasty! To add more depth to your soup, consider adding spices. Curry powder brings warmth, while chili can add heat. Start with a small amount and adjust to your taste. You can also experiment with different vegetables. Try adding carrots or zucchini for extra crunch and nutrients. The key is to keep your veggies fresh and colorful. If you need gluten-free options, use gluten-free soy sauce. This keeps the flavor while making it safe for those with gluten allergies. For dairy-free needs, this recipe is already perfect with coconut milk. It gives a creamy texture without any dairy. Feel free to adjust the broth or add more lime juice for flavor. To keep your Coconut Lime Chicken Soup fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. Use this method: - Refrigeration Tips: - The soup stays good for 3 to 4 days. - Make sure it cools down before sealing it. - Freezing Instructions: - You can freeze the soup for up to 3 months. - Use freezer-safe containers or bags. - Leave some space at the top for expansion as it freezes. Reheating your soup is easy, but you want to keep the flavors intact. Here are some tips: - Best Practices for Retaining Flavor: - Heat gently over low heat on the stove. This helps keep the soup creamy. - Stir often to avoid sticking. - Microwave vs. Stovetop: - If you're short on time, use the microwave. - Heat in short bursts, stirring in between to heat evenly. Knowing how long your soup lasts is key for freshness. Check out this timeline: - General Timeline for Freshness: - In the fridge: 3 to 4 days. - In the freezer: up to 3 months. - Always check for signs of spoilage before eating. You can use tofu or tempeh as a chicken substitute. These options soak up flavor well. You can also use chickpeas for a protein boost. Just cook them until warm and soft. They add a nice texture to the soup. To spice up your soup, add sliced jalapeños or red pepper flakes. You can also mix in some sriracha or chili paste. Start with a little and taste as you go. This way, you control the heat to your liking. Yes, you can use light coconut milk for a lower-fat option. However, it will change the soup's creaminess. You may want to add a little more broth. This keeps the flavors balanced while still being light. Some great side dishes include rice or crusty bread. A fresh salad can also add a nice crunch. You could try a mango salsa for a sweet touch. These sides help complete your meal and enhance the flavors. Yes, this soup is perfect for meal prep! It stores well in the fridge for about three days. You can also freeze it for up to a month. Just reheat it slowly on the stove for the best flavor. This blog post covered how to make Coconut Lime Chicken Soup. We explored key ingredients like chicken, coconut milk, and various vegetables. I shared step-by-step cooking instructions and tips to boost flavor and presentation. You can try variations like tofu for a vegetarian meal or adjust spices to fit your taste. Finally, I provided storage and reheating advice to keep your soup fresh. Enjoying this dish will be easy with all the details shared here. Your kitchen adventure awaits!

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Welcome to a burst of flavor with my Coconut Lime Chicken Soup! This dish offers a refreshing twist perfect for any meal. With tender chicken, creamy coconut milk, and zesty lime, each spoonful warms your soul. I’ll guide you through easy steps, tips, and even tasty variations. Ready to dive into a bowl of deliciousness? Let’s create a comforting meal you’ll love!

Why I Love This Recipe

  1. Flavor Explosion: This soup combines the creaminess of coconut milk with the bright zest of lime, creating a refreshing and satisfying flavor profile.
  2. Quick and Easy: With a total time of just 35 minutes, this recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
  3. Versatile Ingredients: This recipe allows you to customize the vegetables based on what you have on hand, making it a flexible option for any season.
  4. Healthy and Wholesome: Packed with lean protein from the chicken and vibrant vegetables, this soup is nutritious without sacrificing flavor.

Ingredients

Main Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 can (13.5 oz) creamy coconut milk
  • 4 cups rich chicken broth
  • 1 cup mushrooms, sliced into thin pieces
  • 1 red bell pepper, julienned
  • 1 cup fresh snap peas, trimmed
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian-friendly option)
  • Juice and zest of 2 juicy limes
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil for cooking

I love using fresh ingredients when making Coconut Lime Chicken Soup. The chicken gives the soup protein and heartiness. Coconut milk adds creaminess and a slight sweetness. In this soup, the broth ties everything together, making each bite rich and flavorful. The mushrooms and red bell pepper add texture and color, while snap peas bring a nice crunch. Garlic and ginger kick up the taste, adding warmth and depth. Lastly, lime juice and zest brighten the dish, giving it a refreshing twist.

Optional Garnishes

  • Fresh cilantro, chopped, for garnish
  • Lime wedges

Garnishes are not just decor; they boost flavor too. Fresh cilantro adds a pop of herbal taste. Lime wedges let you add more zing when serving. I always recommend adding these to make each bowl even better.

Cooking Essentials

  • 2 tablespoons vegetable oil for cooking
  • A large, heavy-bottomed pot

To cook this soup, you need a sturdy pot. It helps to keep the heat even. Vegetable oil is key for sautéing the chicken and aromatics. It helps build layers of flavor that make this soup so good.

Step-by-Step Instructions

Preparing the Chicken

  • Sautéing the Chicken

Start by heating 2 tablespoons of vegetable oil in a large pot over medium-high heat. Once hot, add 1 pound of cut chicken. Make sure to season it well with salt and black pepper. Cook for 5 to 7 minutes, stirring often, until the chicken is golden and cooked through.

  • Removing from Pot

After cooking, carefully take out the chicken and set it on a plate. It should look nicely browned. This step helps keep the chicken juicy for later.

Cooking the Aromatics

  • Sautéing Garlic and Ginger

In the same pot, lower the heat a bit. Add 2 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté for about 1 minute, stirring all the time. You want to see them turn golden and smell amazing.

  • Adding Vegetables

Next, toss in 1 cup of sliced mushrooms, 1 julienned red bell pepper, and 1 cup of fresh snap peas. Cook this mix for about 3 to 4 minutes. Stir often until the veggies soften but still stay crisp.

Combining Flavors

  • Adding Broth and Coconut Milk

Now it’s time to pour in 4 cups of rich chicken broth and 1 can of creamy coconut milk. Stir in 2 tablespoons of fish sauce, or soy sauce if you prefer. Squeeze in the juice from 2 limes and add the lime zest. Let this simmer gently. This blending of flavors is key to your soup.

  • Finishing with Chicken

After simmering, return the chicken to the pot. Stir it in well. Allow it to simmer for another 10 to 15 minutes. Taste your soup and add salt and pepper if needed. This final simmer helps everything meld together for a delicious meal.

Tips & Tricks

Perfecting the Flavor

Seasoning Adjustments

Start with salt and pepper to taste. Add more if needed. Fish sauce adds depth. Use soy sauce for a vegetarian twist. Lime juice brightens the dish. Taste as you go to find the right balance.

Balancing Coconut and Lime

Coconut milk gives creaminess. Lime adds zest and brightness. Use the zest for extra flavor. Adjust lime juice based on your taste. Too much can overpower the soup. Aim for a nice harmony between sweet and tart.

Cooking Techniques

Sautéing vs. Boiling

Sautéing the chicken first gives it a nice browning. This adds flavor to the soup. Boiling can cook the chicken but lacks depth. Sautéing keeps it juicy and tender. Use medium-high heat for best results.

Maintaining Vegetable Crispness

Add vegetables after garlic and ginger. Cook for just a few minutes. This keeps them bright and crunchy. Overcooking makes them mushy. Aim for a nice bite in every spoonful.

Serving Suggestions

Presentation Ideas

Serve the soup in colorful bowls. A lime wedge on the side adds flair. Fresh cilantro on top looks beautiful. Consider adding sliced chili for color and spice.

Ideal Accompaniments

Pair with rice or crusty bread. These sides soak up the rich broth. A simple salad balances the meal. Enjoy your soup with friends for a fun gathering.

Pro Tips

  1. Use Fresh Ingredients: For the best flavor, opt for fresh produce and herbs. Fresh cilantro and lime will elevate the soup’s taste significantly.
  2. Adjust the Heat: If you like your soup spicy, consider adding sliced jalapeños or a dash of chili flakes when cooking the vegetables.
  3. Customize Your Protein: Feel free to substitute the chicken with shrimp or tofu for a different flavor profile. Adjust the cooking time accordingly.
  4. Make It Ahead: This soup can be made in advance and stored in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

Variations

Vegetarian Option

You can make this Coconut Lime Chicken Soup vegetarian by using tofu instead of chicken. Tofu absorbs flavors well and adds a nice texture. Use firm tofu for the best results. Cut it into bite-sized cubes. Sauté the tofu until golden for added flavor. Then, follow the same cooking steps as with chicken. The soup will still be rich and tasty!

Flavor Infusions

To add more depth to your soup, consider adding spices. Curry powder brings warmth, while chili can add heat. Start with a small amount and adjust to your taste. You can also experiment with different vegetables. Try adding carrots or zucchini for extra crunch and nutrients. The key is to keep your veggies fresh and colorful.

Dietary Adaptations

If you need gluten-free options, use gluten-free soy sauce. This keeps the flavor while making it safe for those with gluten allergies. For dairy-free needs, this recipe is already perfect with coconut milk. It gives a creamy texture without any dairy. Feel free to adjust the broth or add more lime juice for flavor.

Storage Info

Storing Leftovers

To keep your Coconut Lime Chicken Soup fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. Use this method:

  • Refrigeration Tips:
  • The soup stays good for 3 to 4 days.
  • Make sure it cools down before sealing it.
  • Freezing Instructions:
  • You can freeze the soup for up to 3 months.
  • Use freezer-safe containers or bags.
  • Leave some space at the top for expansion as it freezes.

Reheating Methods

Reheating your soup is easy, but you want to keep the flavors intact. Here are some tips:

  • Best Practices for Retaining Flavor:
  • Heat gently over low heat on the stove. This helps keep the soup creamy.
  • Stir often to avoid sticking.
  • Microwave vs. Stovetop:
  • If you’re short on time, use the microwave.
  • Heat in short bursts, stirring in between to heat evenly.

Shelf Life

Knowing how long your soup lasts is key for freshness. Check out this timeline:

  • General Timeline for Freshness:
  • In the fridge: 3 to 4 days.
  • In the freezer: up to 3 months.
  • Always check for signs of spoilage before eating.

FAQs

What can I substitute for chicken in this recipe?

You can use tofu or tempeh as a chicken substitute. These options soak up flavor well. You can also use chickpeas for a protein boost. Just cook them until warm and soft. They add a nice texture to the soup.

How can I make this soup spicier?

To spice up your soup, add sliced jalapeños or red pepper flakes. You can also mix in some sriracha or chili paste. Start with a little and taste as you go. This way, you control the heat to your liking.

Can I use light coconut milk instead of creamy?

Yes, you can use light coconut milk for a lower-fat option. However, it will change the soup’s creaminess. You may want to add a little more broth. This keeps the flavors balanced while still being light.

What are some side dishes that pair well with Coconut Lime Chicken Soup?

Some great side dishes include rice or crusty bread. A fresh salad can also add a nice crunch. You could try a mango salsa for a sweet touch. These sides help complete your meal and enhance the flavors.

Is this soup good for meal prep?

Yes, this soup is perfect for meal prep! It stores well in the fridge for about three days. You can also freeze it for up to a month. Just reheat it slowly on the stove for the best flavor.

This blog post covered how to make Coconut Lime Chicken Soup. We explored key ingredients like chicken, coconut milk, and various vegetables. I shared step-by-step cooking instructions and tips to boost flavor and presentation. You can try variations like tofu for a vegetarian meal or adjust spices to fit your taste. Finally, I provided storage and reheating advice to keep your soup fresh. Enjoying this dish will be easy with all the details shared here. Your kitchen adventure await

- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 1 can (13.5 oz) creamy coconut milk - 4 cups rich chicken broth - 1 cup mushrooms, sliced into thin pieces - 1 red bell pepper, julienned - 1 cup fresh snap peas, trimmed - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, minced - 2 tablespoons fish sauce (or soy sauce for a vegetarian-friendly option) - Juice and zest of 2 juicy limes - Salt and freshly ground black pepper to taste - 2 tablespoons vegetable oil for cooking I love using fresh ingredients when making Coconut Lime Chicken Soup. The chicken gives the soup protein and heartiness. Coconut milk adds creaminess and a slight sweetness. In this soup, the broth ties everything together, making each bite rich and flavorful. The mushrooms and red bell pepper add texture and color, while snap peas bring a nice crunch. Garlic and ginger kick up the taste, adding warmth and depth. Lastly, lime juice and zest brighten the dish, giving it a refreshing twist. - Fresh cilantro, chopped, for garnish - Lime wedges Garnishes are not just decor; they boost flavor too. Fresh cilantro adds a pop of herbal taste. Lime wedges let you add more zing when serving. I always recommend adding these to make each bowl even better. - 2 tablespoons vegetable oil for cooking - A large, heavy-bottomed pot To cook this soup, you need a sturdy pot. It helps to keep the heat even. Vegetable oil is key for sautéing the chicken and aromatics. It helps build layers of flavor that make this soup so good. {{ingredient_image_2}} - Sautéing the Chicken Start by heating 2 tablespoons of vegetable oil in a large pot over medium-high heat. Once hot, add 1 pound of cut chicken. Make sure to season it well with salt and black pepper. Cook for 5 to 7 minutes, stirring often, until the chicken is golden and cooked through. - Removing from Pot After cooking, carefully take out the chicken and set it on a plate. It should look nicely browned. This step helps keep the chicken juicy for later. - Sautéing Garlic and Ginger In the same pot, lower the heat a bit. Add 2 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté for about 1 minute, stirring all the time. You want to see them turn golden and smell amazing. - Adding Vegetables Next, toss in 1 cup of sliced mushrooms, 1 julienned red bell pepper, and 1 cup of fresh snap peas. Cook this mix for about 3 to 4 minutes. Stir often until the veggies soften but still stay crisp. - Adding Broth and Coconut Milk Now it's time to pour in 4 cups of rich chicken broth and 1 can of creamy coconut milk. Stir in 2 tablespoons of fish sauce, or soy sauce if you prefer. Squeeze in the juice from 2 limes and add the lime zest. Let this simmer gently. This blending of flavors is key to your soup. - Finishing with Chicken After simmering, return the chicken to the pot. Stir it in well. Allow it to simmer for another 10 to 15 minutes. Taste your soup and add salt and pepper if needed. This final simmer helps everything meld together for a delicious meal. Seasoning Adjustments Start with salt and pepper to taste. Add more if needed. Fish sauce adds depth. Use soy sauce for a vegetarian twist. Lime juice brightens the dish. Taste as you go to find the right balance. Balancing Coconut and Lime Coconut milk gives creaminess. Lime adds zest and brightness. Use the zest for extra flavor. Adjust lime juice based on your taste. Too much can overpower the soup. Aim for a nice harmony between sweet and tart. Sautéing vs. Boiling Sautéing the chicken first gives it a nice browning. This adds flavor to the soup. Boiling can cook the chicken but lacks depth. Sautéing keeps it juicy and tender. Use medium-high heat for best results. Maintaining Vegetable Crispness Add vegetables after garlic and ginger. Cook for just a few minutes. This keeps them bright and crunchy. Overcooking makes them mushy. Aim for a nice bite in every spoonful. Presentation Ideas Serve the soup in colorful bowls. A lime wedge on the side adds flair. Fresh cilantro on top looks beautiful. Consider adding sliced chili for color and spice. Ideal Accompaniments Pair with rice or crusty bread. These sides soak up the rich broth. A simple salad balances the meal. Enjoy your soup with friends for a fun gathering. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh produce and herbs. Fresh cilantro and lime will elevate the soup's taste significantly. Adjust the Heat: If you like your soup spicy, consider adding sliced jalapeños or a dash of chili flakes when cooking the vegetables. Customize Your Protein: Feel free to substitute the chicken with shrimp or tofu for a different flavor profile. Adjust the cooking time accordingly. Make It Ahead: This soup can be made in advance and stored in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed. {{image_4}} You can make this Coconut Lime Chicken Soup vegetarian by using tofu instead of chicken. Tofu absorbs flavors well and adds a nice texture. Use firm tofu for the best results. Cut it into bite-sized cubes. Sauté the tofu until golden for added flavor. Then, follow the same cooking steps as with chicken. The soup will still be rich and tasty! To add more depth to your soup, consider adding spices. Curry powder brings warmth, while chili can add heat. Start with a small amount and adjust to your taste. You can also experiment with different vegetables. Try adding carrots or zucchini for extra crunch and nutrients. The key is to keep your veggies fresh and colorful. If you need gluten-free options, use gluten-free soy sauce. This keeps the flavor while making it safe for those with gluten allergies. For dairy-free needs, this recipe is already perfect with coconut milk. It gives a creamy texture without any dairy. Feel free to adjust the broth or add more lime juice for flavor. To keep your Coconut Lime Chicken Soup fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. Use this method: - Refrigeration Tips: - The soup stays good for 3 to 4 days. - Make sure it cools down before sealing it. - Freezing Instructions: - You can freeze the soup for up to 3 months. - Use freezer-safe containers or bags. - Leave some space at the top for expansion as it freezes. Reheating your soup is easy, but you want to keep the flavors intact. Here are some tips: - Best Practices for Retaining Flavor: - Heat gently over low heat on the stove. This helps keep the soup creamy. - Stir often to avoid sticking. - Microwave vs. Stovetop: - If you're short on time, use the microwave. - Heat in short bursts, stirring in between to heat evenly. Knowing how long your soup lasts is key for freshness. Check out this timeline: - General Timeline for Freshness: - In the fridge: 3 to 4 days. - In the freezer: up to 3 months. - Always check for signs of spoilage before eating. You can use tofu or tempeh as a chicken substitute. These options soak up flavor well. You can also use chickpeas for a protein boost. Just cook them until warm and soft. They add a nice texture to the soup. To spice up your soup, add sliced jalapeños or red pepper flakes. You can also mix in some sriracha or chili paste. Start with a little and taste as you go. This way, you control the heat to your liking. Yes, you can use light coconut milk for a lower-fat option. However, it will change the soup's creaminess. You may want to add a little more broth. This keeps the flavors balanced while still being light. Some great side dishes include rice or crusty bread. A fresh salad can also add a nice crunch. You could try a mango salsa for a sweet touch. These sides help complete your meal and enhance the flavors. Yes, this soup is perfect for meal prep! It stores well in the fridge for about three days. You can also freeze it for up to a month. Just reheat it slowly on the stove for the best flavor. This blog post covered how to make Coconut Lime Chicken Soup. We explored key ingredients like chicken, coconut milk, and various vegetables. I shared step-by-step cooking instructions and tips to boost flavor and presentation. You can try variations like tofu for a vegetarian meal or adjust spices to fit your taste. Finally, I provided storage and reheating advice to keep your soup fresh. Enjoying this dish will be easy with all the details shared here. Your kitchen adventure awaits!

Coconut Lime Chicken Soup

A flavorful and creamy soup combining chicken, coconut milk, and fresh vegetables with a zesty lime finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 can creamy coconut milk (13.5 oz)
  • 4 cups rich chicken broth
  • 1 cup mushrooms, sliced into thin pieces
  • 1 whole red bell pepper, julienned
  • 1 cup fresh snap peas, trimmed
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian-friendly option)
  • 2 whole juicy limes, juice and zest
  • to taste salt and freshly ground black pepper
  • 2 tablespoons vegetable oil for cooking
  • for garnish fresh cilantro, chopped

Instructions
 

  • In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Once hot, add the diced chicken pieces and season generously with salt and freshly ground black pepper. Sauté until the chicken is browned and cooked through, approximately 5-7 minutes. Once done, remove the chicken from the pot and set it aside on a plate.
  • In the same pot, reduce the heat slightly and add the minced garlic and ginger. Sauté for about 1 minute, stirring constantly, until they become fragrant and golden.
  • Next, add the sliced mushrooms, julienned red bell pepper, and fresh snap peas to the pot. Cook the mixture for another 3-4 minutes, stirring occasionally, until the vegetables start to soften but still retain some crispness.
  • Pour in the chicken broth and creamy coconut milk. Stir in the fish sauce (or soy sauce), the juice from the limes, and the lime zest. Bring the concoction to a gentle simmer, allowing the flavors to harmonize beautifully.
  • Return the previously cooked chicken to the pot, stirring to combine. Continue simmering for an additional 10-15 minutes, during which the flavors will meld together. Taste and adjust the seasoning with additional salt and pepper if desired.
  • Serve the soup piping hot, generously garnished with fresh chopped cilantro leaves, which will add a refreshing burst of flavor to each bowl.

Notes

Consider serving the soup in vibrant bowls and adding an extra lime wedge on the side for a pop of color and an optional splash of acidity.
Keyword chicken, coconut, healthy, lime, soup

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