Go Back
- 2 tablespoons coconut oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of fresh ginger, grated - 1 red bell pepper, diced - 1 teaspoon turmeric powder - 1 teaspoon ground cumin - 4 cups chicken broth (or vegetable broth for a vegetarian option) - 1 can (400ml) coconut milk - 2 chicken breasts, thinly sliced - Juice of 2 fresh limes - Zest of 1 lime - 1 cup fresh cilantro, chopped - Salt and pepper to taste The key to this soup is the balance of flavors. The coconut oil gives a rich base. Onions, garlic, and ginger add warmth and depth. The red bell pepper brings sweetness, while turmeric and cumin add a warm, earthy taste. Chicken broth and coconut milk provide a creamy, savory element. This mix creates a comforting and flavorful soup. - Sliced red chili - Lime wedges Garnishes make your dish pop. Sliced red chili adds a kick and vibrant color. Lime wedges let you adjust the soup’s brightness. These simple touches elevate your experience. They invite you to enjoy the soup in your own way. {{ingredient_image_2}} To start, heat 2 tablespoons of coconut oil in a large pot over medium heat. Once the oil melts, add 1 finely chopped onion. Sauté the onion for about 5 minutes. You want it soft and translucent. Next, add 3 minced garlic cloves, 1 grated inch of fresh ginger, and 1 diced red bell pepper. Cook this mixture for another 2 to 3 minutes. Stir often until you smell the wonderful aroma. Now it's time to bring in the spices. Sprinkle 1 teaspoon of turmeric powder and 1 teaspoon of ground cumin into the pot. Mix these spices well and let them toast for about 1 minute. This step boosts their flavors. Gradually pour in 4 cups of chicken broth while stirring. Bring this mixture to a gentle boil. Once boiling, add 2 thinly sliced chicken breasts. Cook for 5 to 7 minutes. Make sure the chicken turns white and is no longer pink in the center. Now, stir in 1 can of coconut milk. Make sure it blends well with the broth. Lower the heat and let the soup simmer for 10 minutes. This helps all the flavors come together beautifully. After simmering, add the juice of 2 fresh limes and the zest of 1 lime. Toss in 1 cup of chopped fresh cilantro. Season with salt and pepper to taste. Adjust it as you like, making it just right for you. Finally, remove the pot from the heat. Let the soup sit for about 5 minutes before serving. This little wait makes the soup even better! To make your Coconut Lime Chicken Soup truly shine, focus on the spices. Start with fresh garlic and ginger. They add a lot of flavor. When you sauté them, let them cook until they smell great. This step brings out their best taste. For spices like turmeric and cumin, toast them slightly in the oil. This helps unlock their full flavor. Just a minute is all you need. Mix them well with the other ingredients for a rich taste. When cooking chicken, slice it thin. This helps it cook faster and evenly. Use a meat thermometer if you have one. The chicken should reach 165°F to be safe to eat. Garnishing your soup makes it look fancy. Add sliced red chili for a pop of color. Fresh cilantro on top gives it a bright look and taste. Lime wedges on the side let everyone add a zing of lime juice. For side dishes, consider serving with rice. It soaks up the soup well and adds a nice touch. You can also serve it with warm bread. This makes your meal comforting and complete. Enjoy your delicious Coconut Lime Chicken Soup! Pro Tips Use Fresh Ingredients: Fresh lime juice and cilantro elevate the flavor profile of your soup, making it vibrant and refreshing. Adjust Spice Levels: If you prefer a milder soup, reduce the amount of red chili used for garnish, or omit it altogether. Make It Ahead: This soup can be made a day in advance. Allow it to cool, then refrigerate. Reheat gently before serving. Garnish Creatively: Add toasted coconut flakes or sliced avocado as a garnish to enhance texture and flavor. {{image_4}} You can easily tweak this soup to fit your needs. For a vegetarian option, replace the chicken with tofu or extra vegetables. Tofu absorbs flavors well, giving you a hearty dish. You can also use mushrooms, carrots, or zucchini for added texture. If you want a spicy kick, add sliced red chili or your favorite hot sauce. The heat from the chili pairs well with the creamy coconut milk and tangy lime. Adjust the amount based on your spice level. You can swap the broth in this recipe. If you want a lighter taste, use vegetable broth instead of chicken broth. This can enhance the soup's fresh flavors. Using different herbs can also change the taste. Try basil or mint for a unique twist. These herbs add freshness and can brighten up your soup. Don’t hesitate to experiment with what you have on hand! To store leftovers, let the soup cool. Use airtight containers to keep it fresh. Place the containers in the fridge. Your soup stays good for about three days. When reheating, heat it on the stove over low to medium heat. Stir it often to avoid sticking. You can also use the microwave. Just heat it in short bursts, stirring in between. For freezing, make sure the soup is fully cooled. Pour it into freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. To reheat, warm it in a pot on low heat, stirring until hot. Enjoy your delicious Coconut Lime Chicken Soup anytime! Can I make this soup in advance? Yes, you can make this soup in advance. It tastes even better the next day. To store it, let the soup cool down first. Pour it into a sealed container. Keep it in the fridge for up to three days. When you're ready to eat, heat it on the stove until warm. What can I substitute for coconut milk? If you don't have coconut milk, you can use almond milk or soy milk. These options will change the flavor slightly. You can also use regular milk, but it won’t be as creamy or rich. Caloric content and serving size This soup serves four people. Each serving has about 400 calories. The exact number may vary based on your ingredients. It's filling and packed with nutrients. Health benefits of ingredients used Coconut milk adds healthy fats for energy. Chicken provides protein for muscles. Fresh cilantro boosts your immune system. The lime juice gives you vitamin C, which is great for skin health. This soup is not just tasty; it’s good for you too! This blog post covered a simple and tasty soup recipe. We explored key ingredients like coconut oil, chicken broth, and fresh herbs. I shared step-by-step cooking instructions to help you simmer delicious flavor. Cooking tips ensured you achieve the best results. We also discussed variations for different diets and proper storage methods. In conclusion, this soup is a flexible dish that fits many tastes. Whether you want spicy or vegetarian, you can easily adapt it. Enjoy experimenting and make it your own!

Coconut Lime Chicken Soup

A vibrant and flavorful soup combining coconut milk, lime, and tender chicken, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 red bell pepper diced
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 4 cups chicken broth
  • 1 can coconut milk (400ml)
  • 2 chicken breasts thinly sliced
  • 2 fresh limes, juiced
  • 1 lime zest
  • 1 cup fresh cilantro, chopped
  • to taste salt and pepper
  • optional sliced red chili for garnish
  • for serving lime wedges

Instructions
 

  • In a large pot, add the coconut oil and heat it over medium heat until melted. Once hot, add the chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion turns translucent and softens.
  • Incorporate the minced garlic, grated ginger, and diced red bell pepper into the pot. Cook for an additional 2 to 3 minutes, stirring frequently, until the mixture becomes aromatic.
  • Sprinkle in the turmeric powder and ground cumin. Mix well, allowing the spices to toast slightly for about 1 minute, which enhances their flavors.
  • Gradually pour in the chicken broth while stirring continuously. Bring the mixture to a gentle boil.
  • Once boiling, add the sliced chicken breasts to the pot. Cook for 5 to 7 minutes, or until the chicken is cooked through and no longer pink in the center.
  • Stir in the coconut milk thoroughly, ensuring it combines well with the broth. Reduce the heat to low and let the soup simmer for 10 minutes to allow the flavors to meld beautifully.
  • Add the freshly squeezed lime juice, lime zest, and chopped cilantro. Season the soup with salt and pepper to taste, adjusting as needed for flavor.
  • Remove the pot from the heat and let the soup sit for about 5 minutes to cool slightly before serving.

Notes

Garnish with red chili slices and serve with lime wedges for added flavor.
Keyword chicken, coconut, comfort food, lime, soup