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Coconut Lime Chicken Soup Flavorful and Easy Recipe

by on July 30, 2025

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Looking for a quick meal that bursts with flavor? You’ll love this Coconut Lime Chicken Soup. It blends creamy coconut and zesty lime, making every bite refreshing and satisfying. Best of all, it’s easy to prepare! In this post, I’ll walk you through the simple ingredients, cooking steps, and helpful tips to create this delicious soup. Get ready to impress your taste buds with a dish that’s as fun as it is tasty!

- 2 tablespoons coconut oil - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces - 1 medium onion, finely diced - 3 cloves garlic, minced - 1-inch piece of fresh ginger, grated - 2 medium carrots, diced - 1 red bell pepper, diced - 1 can (14 ounces) full-fat coconut milk - 4 cups low-sodium chicken broth - Zest and juice of 2 fresh limes - 2 tablespoons fish sauce (omit if vegetarian) - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Sliced green onions (for garnish) - Lime wedges (for serving) Coconut oil is my go-to for a rich flavor. It gives the soup a warm, tropical touch. Use fresh ginger for the best taste. It adds a zing that works well with lime. The full-fat coconut milk makes the soup creamy and smooth. Low-sodium chicken broth helps to control salt levels. You can skip the fish sauce if you prefer a vegetarian option. Just add a little extra salt for flavor. If you want a lighter soup, you can use low-fat coconut milk. For a vegetarian twist, swap the chicken for tofu or chickpeas. You can also use vegetable broth instead of chicken broth. For a spicy kick, add some red pepper flakes or diced jalapeños. Mixing in other veggies, like spinach or snap peas, can add color and nutrition. Feel free to get creative with these substitutions! {{ingredient_image_2}} 1. First, gather all your ingredients. This makes cooking smooth and fun. 2. Dice the chicken into bite-sized pieces. This helps it cook quickly and evenly. 3. Finely chop the onion, mince the garlic, and grate the ginger. Aromas will fill your kitchen! 4. Dice the carrots and red bell pepper. These add color and nutrients to your soup. 1. Heat the coconut oil in a large pot over medium heat. Wait for it to shimmer. 2. Add the diced chicken to the pot. Cook for about 5-7 minutes. Aim for a golden brown color. 3. Remove the chicken and set it aside. This keeps it juicy. 4. In the same pot, add the onion, garlic, and ginger. Sauté for 3-4 minutes. The onion should become clear. 5. Toss in the diced carrots and red bell pepper. Cook for another 5 minutes. Stir often to avoid burning. 6. Add the chicken back to the pot. Mix well. 7. Pour in the coconut milk and chicken broth. Stir until everything is blended. 8. Add lime zest, lime juice, and fish sauce, if using. Season with salt and pepper. 9. Raise the heat and bring the soup to a gentle simmer. Cook uncovered for 15-20 minutes. 10. Taste the soup and adjust seasoning. Add more lime juice for extra zing. 1. Ladle the soup into bowls. 2. Garnish with fresh cilantro and sliced green onions. 3. Serve lime wedges on the side for a fresh burst. 4. For fun, add red pepper flakes or toasted coconut flakes on top. Enjoy every spoonful! To boost the flavor of your soup, use fresh lime juice. The zest adds a nice aroma. You can also try adding more garlic or ginger for a stronger taste. For a spicy kick, toss in some red pepper flakes. Fresh herbs, like cilantro, give a bright taste. You can add them right before serving. One mistake is overcooking the chicken. Cook it just until it’s done. If you let it sit too long, it can become dry. Another mistake is not tasting your soup during cooking. Adjust the seasoning as needed. Don't skip the lime juice; it brightens the whole dish. When cooking chicken, cut it into even pieces. This helps it cook evenly. Start with a hot pan to get a nice sear. This locks in the juices. Use a meat thermometer to make sure it reaches 165°F. Let the chicken rest for a few minutes after cooking. This keeps it juicy in your soup. Pro Tips Use Fresh Ingredients: Fresh lime juice and zest can significantly enhance the flavor of your soup, making it taste vibrant and zesty. Customize the Spiciness: If you enjoy a spicy kick, consider adding chopped jalapeños or red pepper flakes to the soup while it simmers. Make It Vegetarian: Swap the chicken for tofu or chickpeas and use vegetable broth instead of chicken broth for a delicious vegetarian version. Storage Tips: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove for the best texture. {{image_4}} To make this soup vegetarian or vegan, swap the chicken for tofu or tempeh. Use vegetable broth instead of chicken broth. Omit the fish sauce or replace it with soy sauce or a splash of coconut aminos. This keeps the umami flavor without any animal products. You can use various proteins in this soup. Shrimp or fish work well, adding a fresh taste. For a heartier option, consider using beef or pork. Just be sure to adjust the cooking time based on the protein you choose. Cook seafood until just done, while other meats may need longer. Spices can bring new life to your soup. Add a pinch of red pepper flakes for heat. Consider using curry powder for a warm depth of flavor. Fresh herbs like basil or mint can also brighten the dish. Don't be afraid to experiment to find your perfect blend! To keep your Coconut Lime Chicken Soup fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to four days. Make sure to label the container with the date. This keeps track of how long it’s been there. When ready to enjoy your leftovers, pour the soup into a pot. Heat it over medium heat on the stove. Stir it often to prevent sticking. You can also use a microwave. Place the soup in a microwave-safe bowl, cover it, and heat for two to three minutes. Stir halfway for even heating. If you want to keep the soup longer, freeze it. Use a freezer-safe container or a zip-top bag. Leave some space for the soup to expand as it freezes. It can last up to three months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Yes, you can use low-fat coconut milk. It will make the soup lighter. However, the soup may lose some creamy texture. If you prefer a rich flavor, stick with full-fat coconut milk. This soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Always check the soup for any signs of spoilage before eating. Serve this soup hot in bowls. Garnish with fresh cilantro and sliced green onions. Add lime wedges on the side for extra zest. You can also serve it with crispy bread for a nice crunch. Yes, this soup is gluten-free. The main ingredients do not contain gluten. Just make sure to check the fish sauce label if you use it. This post covered key ingredients for Coconut Lime Chicken Soup and their possible swaps. I shared step-by-step cooking instructions and serving suggestions. You learned tips to enhance flavor and avoid common mistakes. We explored variations for different diets and proteins. I also offered storage tips, reheating advice, and answered FAQs. When you try this soup, enjoy how it warms and delights. Your flavor journey starts now!

Why I Love This Recipe

  1. Bright and Zesty Flavor: The combination of fresh lime juice and zest adds a refreshing tang that brightens up the rich coconut milk and chicken.
  2. Quick and Easy: With a total time of just 40 minutes, this soup is perfect for a weeknight dinner without sacrificing flavor.
  3. Versatile Ingredients: You can easily customize the vegetables or protein to suit your preferences or what you have on hand.
  4. Comforting and Satisfying: This soup is not only delicious but also filling, making it a perfect comfort food option for any day.

Ingredients

List of Ingredients

– 2 tablespoons coconut oil

– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces

– 1 medium onion, finely diced

– 3 cloves garlic, minced

– 1-inch piece of fresh ginger, grated

– 2 medium carrots, diced

– 1 red bell pepper, diced

– 1 can (14 ounces) full-fat coconut milk

– 4 cups low-sodium chicken broth

– Zest and juice of 2 fresh limes

– 2 tablespoons fish sauce (omit if vegetarian)

– Salt and pepper to taste

– Fresh cilantro, chopped (for garnish)

– Sliced green onions (for garnish)

– Lime wedges (for serving)

Special Notes on Ingredients

Coconut oil is my go-to for a rich flavor. It gives the soup a warm, tropical touch. Use fresh ginger for the best taste. It adds a zing that works well with lime. The full-fat coconut milk makes the soup creamy and smooth. Low-sodium chicken broth helps to control salt levels. You can skip the fish sauce if you prefer a vegetarian option. Just add a little extra salt for flavor.

Optional Substitutions

If you want a lighter soup, you can use low-fat coconut milk. For a vegetarian twist, swap the chicken for tofu or chickpeas. You can also use vegetable broth instead of chicken broth. For a spicy kick, add some red pepper flakes or diced jalapeños. Mixing in other veggies, like spinach or snap peas, can add color and nutrition. Feel free to get creative with these substitutions!

Step-by-Step Instructions

Preparation Steps

1. First, gather all your ingredients. This makes cooking smooth and fun.

2. Dice the chicken into bite-sized pieces. This helps it cook quickly and evenly.

3. Finely chop the onion, mince the garlic, and grate the ginger. Aromas will fill your kitchen!

4. Dice the carrots and red bell pepper. These add color and nutrients to your soup.

Cooking Instructions

1. Heat the coconut oil in a large pot over medium heat. Wait for it to shimmer.

2. Add the diced chicken to the pot. Cook for about 5-7 minutes. Aim for a golden brown color.

3. Remove the chicken and set it aside. This keeps it juicy.

4. In the same pot, add the onion, garlic, and ginger. Sauté for 3-4 minutes. The onion should become clear.

5. Toss in the diced carrots and red bell pepper. Cook for another 5 minutes. Stir often to avoid burning.

6. Add the chicken back to the pot. Mix well.

7. Pour in the coconut milk and chicken broth. Stir until everything is blended.

8. Add lime zest, lime juice, and fish sauce, if using. Season with salt and pepper.

9. Raise the heat and bring the soup to a gentle simmer. Cook uncovered for 15-20 minutes.

10. Taste the soup and adjust seasoning. Add more lime juice for extra zing.

Serving Suggestions

1. Ladle the soup into bowls.

2. Garnish with fresh cilantro and sliced green onions.

3. Serve lime wedges on the side for a fresh burst.

4. For fun, add red pepper flakes or toasted coconut flakes on top. Enjoy every spoonful!

Tips & Tricks

How to Enhance the Flavor

To boost the flavor of your soup, use fresh lime juice. The zest adds a nice aroma. You can also try adding more garlic or ginger for a stronger taste. For a spicy kick, toss in some red pepper flakes. Fresh herbs, like cilantro, give a bright taste. You can add them right before serving.

Common Mistakes to Avoid

One mistake is overcooking the chicken. Cook it just until it’s done. If you let it sit too long, it can become dry. Another mistake is not tasting your soup during cooking. Adjust the seasoning as needed. Don’t skip the lime juice; it brightens the whole dish.

Best Practices for Cooking Chicken

When cooking chicken, cut it into even pieces. This helps it cook evenly. Start with a hot pan to get a nice sear. This locks in the juices. Use a meat thermometer to make sure it reaches 165°F. Let the chicken rest for a few minutes after cooking. This keeps it juicy in your soup.

Pro Tips

  1. Use Fresh Ingredients: Fresh lime juice and zest can significantly enhance the flavor of your soup, making it taste vibrant and zesty.
  2. Customize the Spiciness: If you enjoy a spicy kick, consider adding chopped jalapeños or red pepper flakes to the soup while it simmers.
  3. Make It Vegetarian: Swap the chicken for tofu or chickpeas and use vegetable broth instead of chicken broth for a delicious vegetarian version.
  4. Storage Tips: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove for the best texture.

Variations

Vegetarian or Vegan Adaptation

To make this soup vegetarian or vegan, swap the chicken for tofu or tempeh. Use vegetable broth instead of chicken broth. Omit the fish sauce or replace it with soy sauce or a splash of coconut aminos. This keeps the umami flavor without any animal products.

Different Protein Options

You can use various proteins in this soup. Shrimp or fish work well, adding a fresh taste. For a heartier option, consider using beef or pork. Just be sure to adjust the cooking time based on the protein you choose. Cook seafood until just done, while other meats may need longer.

Flavor Enhancements with Spices

Spices can bring new life to your soup. Add a pinch of red pepper flakes for heat. Consider using curry powder for a warm depth of flavor. Fresh herbs like basil or mint can also brighten the dish. Don’t be afraid to experiment to find your perfect blend!

Storage Info

How to Store Leftovers

To keep your Coconut Lime Chicken Soup fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to four days. Make sure to label the container with the date. This keeps track of how long it’s been there.

Reheating Instructions

When ready to enjoy your leftovers, pour the soup into a pot. Heat it over medium heat on the stove. Stir it often to prevent sticking. You can also use a microwave. Place the soup in a microwave-safe bowl, cover it, and heat for two to three minutes. Stir halfway for even heating.

Freezing Guidelines

If you want to keep the soup longer, freeze it. Use a freezer-safe container or a zip-top bag. Leave some space for the soup to expand as it freezes. It can last up to three months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave.

FAQs

Can I use low-fat coconut milk?

Yes, you can use low-fat coconut milk. It will make the soup lighter. However, the soup may lose some creamy texture. If you prefer a rich flavor, stick with full-fat coconut milk.

How long does Coconut Lime Chicken Soup last in the fridge?

This soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Always check the soup for any signs of spoilage before eating.

What’s the best way to serve this soup?

Serve this soup hot in bowls. Garnish with fresh cilantro and sliced green onions. Add lime wedges on the side for extra zest. You can also serve it with crispy bread for a nice crunch.

Is this soup gluten-free?

Yes, this soup is gluten-free. The main ingredients do not contain gluten. Just make sure to check the fish sauce label if you use it.

This post covered key ingredients for Coconut Lime Chicken Soup and their possible swaps. I shared step-by-step cooking instructions and serving suggestions. You learned tips to enhance flavor and avoid common mistakes. We explored variations for different diets and proteins. I also offered storage tips, reheating advice, and answered FAQs.

When you try this soup, enjoy how it warms and delights. Your flavor journey starts no

- 2 tablespoons coconut oil - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces - 1 medium onion, finely diced - 3 cloves garlic, minced - 1-inch piece of fresh ginger, grated - 2 medium carrots, diced - 1 red bell pepper, diced - 1 can (14 ounces) full-fat coconut milk - 4 cups low-sodium chicken broth - Zest and juice of 2 fresh limes - 2 tablespoons fish sauce (omit if vegetarian) - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Sliced green onions (for garnish) - Lime wedges (for serving) Coconut oil is my go-to for a rich flavor. It gives the soup a warm, tropical touch. Use fresh ginger for the best taste. It adds a zing that works well with lime. The full-fat coconut milk makes the soup creamy and smooth. Low-sodium chicken broth helps to control salt levels. You can skip the fish sauce if you prefer a vegetarian option. Just add a little extra salt for flavor. If you want a lighter soup, you can use low-fat coconut milk. For a vegetarian twist, swap the chicken for tofu or chickpeas. You can also use vegetable broth instead of chicken broth. For a spicy kick, add some red pepper flakes or diced jalapeños. Mixing in other veggies, like spinach or snap peas, can add color and nutrition. Feel free to get creative with these substitutions! {{ingredient_image_2}} 1. First, gather all your ingredients. This makes cooking smooth and fun. 2. Dice the chicken into bite-sized pieces. This helps it cook quickly and evenly. 3. Finely chop the onion, mince the garlic, and grate the ginger. Aromas will fill your kitchen! 4. Dice the carrots and red bell pepper. These add color and nutrients to your soup. 1. Heat the coconut oil in a large pot over medium heat. Wait for it to shimmer. 2. Add the diced chicken to the pot. Cook for about 5-7 minutes. Aim for a golden brown color. 3. Remove the chicken and set it aside. This keeps it juicy. 4. In the same pot, add the onion, garlic, and ginger. Sauté for 3-4 minutes. The onion should become clear. 5. Toss in the diced carrots and red bell pepper. Cook for another 5 minutes. Stir often to avoid burning. 6. Add the chicken back to the pot. Mix well. 7. Pour in the coconut milk and chicken broth. Stir until everything is blended. 8. Add lime zest, lime juice, and fish sauce, if using. Season with salt and pepper. 9. Raise the heat and bring the soup to a gentle simmer. Cook uncovered for 15-20 minutes. 10. Taste the soup and adjust seasoning. Add more lime juice for extra zing. 1. Ladle the soup into bowls. 2. Garnish with fresh cilantro and sliced green onions. 3. Serve lime wedges on the side for a fresh burst. 4. For fun, add red pepper flakes or toasted coconut flakes on top. Enjoy every spoonful! To boost the flavor of your soup, use fresh lime juice. The zest adds a nice aroma. You can also try adding more garlic or ginger for a stronger taste. For a spicy kick, toss in some red pepper flakes. Fresh herbs, like cilantro, give a bright taste. You can add them right before serving. One mistake is overcooking the chicken. Cook it just until it’s done. If you let it sit too long, it can become dry. Another mistake is not tasting your soup during cooking. Adjust the seasoning as needed. Don't skip the lime juice; it brightens the whole dish. When cooking chicken, cut it into even pieces. This helps it cook evenly. Start with a hot pan to get a nice sear. This locks in the juices. Use a meat thermometer to make sure it reaches 165°F. Let the chicken rest for a few minutes after cooking. This keeps it juicy in your soup. Pro Tips Use Fresh Ingredients: Fresh lime juice and zest can significantly enhance the flavor of your soup, making it taste vibrant and zesty. Customize the Spiciness: If you enjoy a spicy kick, consider adding chopped jalapeños or red pepper flakes to the soup while it simmers. Make It Vegetarian: Swap the chicken for tofu or chickpeas and use vegetable broth instead of chicken broth for a delicious vegetarian version. Storage Tips: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove for the best texture. {{image_4}} To make this soup vegetarian or vegan, swap the chicken for tofu or tempeh. Use vegetable broth instead of chicken broth. Omit the fish sauce or replace it with soy sauce or a splash of coconut aminos. This keeps the umami flavor without any animal products. You can use various proteins in this soup. Shrimp or fish work well, adding a fresh taste. For a heartier option, consider using beef or pork. Just be sure to adjust the cooking time based on the protein you choose. Cook seafood until just done, while other meats may need longer. Spices can bring new life to your soup. Add a pinch of red pepper flakes for heat. Consider using curry powder for a warm depth of flavor. Fresh herbs like basil or mint can also brighten the dish. Don't be afraid to experiment to find your perfect blend! To keep your Coconut Lime Chicken Soup fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to four days. Make sure to label the container with the date. This keeps track of how long it’s been there. When ready to enjoy your leftovers, pour the soup into a pot. Heat it over medium heat on the stove. Stir it often to prevent sticking. You can also use a microwave. Place the soup in a microwave-safe bowl, cover it, and heat for two to three minutes. Stir halfway for even heating. If you want to keep the soup longer, freeze it. Use a freezer-safe container or a zip-top bag. Leave some space for the soup to expand as it freezes. It can last up to three months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Yes, you can use low-fat coconut milk. It will make the soup lighter. However, the soup may lose some creamy texture. If you prefer a rich flavor, stick with full-fat coconut milk. This soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Always check the soup for any signs of spoilage before eating. Serve this soup hot in bowls. Garnish with fresh cilantro and sliced green onions. Add lime wedges on the side for extra zest. You can also serve it with crispy bread for a nice crunch. Yes, this soup is gluten-free. The main ingredients do not contain gluten. Just make sure to check the fish sauce label if you use it. This post covered key ingredients for Coconut Lime Chicken Soup and their possible swaps. I shared step-by-step cooking instructions and serving suggestions. You learned tips to enhance flavor and avoid common mistakes. We explored variations for different diets and proteins. I also offered storage tips, reheating advice, and answered FAQs. When you try this soup, enjoy how it warms and delights. Your flavor journey starts now!

Coconut Lime Chicken Soup

A flavorful and creamy soup featuring chicken, coconut milk, and a zesty lime kick.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch piece of fresh ginger, grated
  • 2 medium carrots, diced
  • 1 red bell pepper diced
  • 1 can (14 ounces) full-fat coconut milk
  • 4 cups low-sodium chicken broth
  • 2 limes zest and juice of fresh
  • 2 tablespoons fish sauce (omit if vegetarian)
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for garnish sliced green onions
  • for serving lime wedges

Instructions
 

  • Begin by heating the coconut oil in a large pot over medium heat. Once the oil is hot, add the diced chicken pieces and cook them until they are nicely 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 where you cooked the chicken, add the finely diced onion, minced garlic, and grated ginger. Sauté these aromatics for about 3-4 minutes, stirring occasionally, until the onion turns translucent and releases its delightful fragrance.
  • Next, incorporate the diced carrots and red bell pepper into the pot. Continue to cook these vegetables for an additional 5 minutes, stirring occasionally to ensure they become tender but not mushy.
  • Return the cooked chicken to the pot, ensuring it is evenly distributed. Then, pour in the full-fat coconut milk and low-sodium chicken broth. Mix all the ingredients together until well combined.
  • Add in the zest and juice of the limes, along with the fish sauce if you're using it. Season the mixture with salt and pepper to taste. Stir again to ensure the seasonings are well incorporated.
  • Increase the heat slightly and bring the soup to a gentle simmer. Allow it to cook uncovered for about 15-20 minutes, letting all the flavors meld beautifully.
  • Towards the end of the cooking time, taste the soup and adjust the seasoning if necessary. For an extra zesty punch, feel free to squeeze in more lime juice.
  • Serve the soup hot, ladled into bowls, and garnished with a generous sprinkle of fresh cilantro and sliced green onions. Don’t forget to place lime wedges on the side for an added splash of freshness!

Notes

For a pop of color, sprinkle some red pepper flakes for heat or toasted coconut flakes for a delightful crunch on top before serving.
Keyword chicken, coconut, lime, soup

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