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Bowl of soup

Coconut Lime Chicken Soup

Tasty and filling rich hearty soup
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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.