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 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 Soup to you as “The Best I Have Ever Made”. Enjoy and stay warm. PS: This soup is delish year round.

Coconut Lime Chicken Soup

Tasty and filling rich hearty soup

Print Recipe Pin Recipe

Servings: 8

Course: Soup

Ingredients Method Notes

Ingredients

  

• 3 tablespoons butter
• 1 Carrot shredded, (I use 1/2 bag of shredded carrots)
• 2 cups chicken broth
• 1/2 bunch cilantro chopped
• 1 large can unsweetened coconut milk
• 1/2 Deli-roasted chicken breast from grocery store (Can also use 6 frozen chicken tenders boiled till done and shredded)
• 1 cup previously cooked rice (I use Trader Joes frozen brown rice)
• 1/4 cup lime juice (juice of 2 limes)
• 1 tablespoon soy sauce
• Extra Cilantro for garnish (optional)

Thai Seasonings

• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt

Method

 

1. Place a large pot on the stove over medium-high heat.
2. Add the butter, carrots and Thai Seasoning and cook until carrots become soft about 10 minutes.
3. Finely chop the cilantro add to pot
4. Add the chicken broth to pot
5. Add the coconut milk, shredded chicken, rice, juice from the limes and soy sauce
6. Bring to a low boil and boil 10 minutes
7. If desired, serve topped with extra cilantro and lime wedges

Notes

I find that simmering the soup longer than 10 minutes enriches the flavors.  It is also so delish the next day.

As always, I encourage you to make a double recipe and freeze some.  It freezes great.