It is so cold here in Atlanta 6 degrees.  I am a “Southern Girl” and not liking this.  So to warm up I am having hot tea and soup.  I am stepping out and trying a new recipe and I urge you to do the same.  It is sometimes hard to do because we love what we love in food and just like in restaurants I know I tend to order the same thing and I also tend to cook the same dishes over and over.  I hope you will join me in making something new and tasty, shake up the country club or your kitchen table.  I always teach the students in my cooking classes to say “It is the Best I Have Ever Made”.   So when you make it for the first time it will be “The Best You Have Ever Made”.  By doing this you set the stage for people to really enjoy your dish without any negative thoughts.  Nothing worse than the host saying  “this did not turn out quite right” and right away you start wondering well what is right, what should it be like! No more of that!!!  So I present this Coconut Lime Chicken Soup to you as “The Best I Have Ever Made”.  Enjoy and stay warm.


Items for Coconut Lime Chicken Soup

Items for Coconut Lime Chicken Soup

Carrots with seasonings

Butter, carrots and Thai seasonings

Cilantro in Mini Processor

Cilantro packed into Mini Processor

Cilantro and Chicken Broth Pulsed - Ready to add to Soup

Cilantro and Chicken Broth Pulsed – Ready to add to Soup


Juicing lime

 Tidbit Gadget:  Lime and Lemon Squeezer

Bowl of soup

“The Best I Ever Made”

Coconut Lime Chicken Soup
Serves 4
A New Take on Chicken Soup
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  1. 3 tablespoons butter
  2. 1 carrot, shredded (I used 1/2 bag of shredded carrots)
  3. Thai Seasoning (see below)
  4. 2 cups chicken broth
  5. 1/2 bunch fresh cilantro
  6. 1 large can unsweetened coconut milk
  7. 1/2 Deli-roasted chicken from grocery store, shredded
  8. 1 cup previously cooked rice ( I used a blend of brown, red and wild rice)
  9. The juice of 2 limes
  10. 1 tablespoon soy sauce
  11. Extra Cilantro for garnish (optional)
  12. Lime Wedges (optional)
Thai Seasoning
  1. 1/2 teaspoon curry powder
  2. 1/4 teaspoon cinnamon
  3. 1/4 teaspoon ginger
  4. 1/4 teaspoon chili powder
  5. 1/4 teaspoon paprika
  6. 1/4 teaspoon salt
  1. Place a large pot on the stove over medium-high heat. Add the butter, carrots, and Thai Seasoning and cook until carrots become soft about 10 minutes.
  2. In a blender or mini food processor, add chicken broth and cilantro and pulse a few times, then pour contents into the pot when carrots are soft. Or you can chop the cilantro on a cutting board with a knife or with scissors. Then add to pot along with the chicken broth.
  3. Add the coconut milk, shredded chicken, rice, juice from the limes and soy sauce.
  4. Bring to a low boil and boil 5 minutes.
  5. If desired, serve topped with extra cilantro and lime wedges.
  1. Make a double recipe using the whole deli roasted chicken.
  2. It could be your answer for lunch tomorrow. Also you can put some in the freezer.
  3. I am off to have some for lunch right now. Yum!
Adapted from Favorite Family Recipes 2012
Tidbits of Joy