Whoohoo, I created a delicious dinner during this social isolation period (and actually a freakishly rainy and cold spring day) out of what I had on hand! I can’t really call it traditional Tom Kha Gai but it is INSPIRED by my favorite Thai soup.  It’s super comforting and I’m calling it Quarantine Chicken Coconut Lime Soup with Rice.

Read on to get this easy soup recipe that uses many ingredients you are likely to already have on hand.

As I was scrounging around to see what I had in the fridge and pantry for the making of dinner, I wasn’t hopeful. I’m that person who goes to the market nearly every day, and with the global COVID-19 panic, I’ve been only going 1x/week. That was 5 days ago, so we are starting to run low on supplies.

Thankfully, I had made a big batch of simply-seasoned chicken in the slow-cooker earlier in the week, so I knew the protein for my recipe would be shredded chicken. After a quick inventory of the pantry and product bin (not much in there but a lime and mushrooms about to go over the edge), I realized I could make a chicken coconut soup!

Not exactly Tom Kha Gai soup in the classic sense, but similar! My Chicken Coconut Soup with Rice turned out delicious, and the gang was satisfied a well fed – especially because I was able to round out and stretch the soup with some leftover rice. I made other substitutions too for items I was missing – like soy sauce instead of fish sauce, some half-and-half along with the light coconut milk I had (it needed to be richer and no full-fat coconut milk in pantry), half bone broth and half regular chicken stock, freeze-dried lemon grass, chives and ginger because no fresh on hand. I did have a fresh jalapeno, though – I do live in Texas, after all!

This makes 4 servings and is super filling served with a bit of rice as directed in the easy chicken coconut lime soup recipe. The macros for the ¼ of the soup and ½ cup rice per serving: 399 calories, 18g fat, 34g carbohydrate, 20g protein.  I’ve also included the macros for this coconut chicken soup served without rice in the recipe card below.

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Chicken Coconut Lime Soup with Rice

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Calories: 399 kcal

Ingredients

• 1 tablespoon coconut oil
• 1/2 cup finely chopped white or yellow onion
• 1 cup sliced white mushrooms
• 1 tablespoon minced garlic from jar
• 24- ounces chicken stock bone broth, or combo (from can, jar, bouillon or reduction)
• 13 to 14 ounce can can light coconut milk
• 1 cup half-and-half or another can of light coconut milk
• 1 tablespoon soy sauce
• 2 tablespoons lime juice fresh or bottled
• 2 cups shredded cooked chicken (about 9 ounces)
• 1 tablespoon freeze-dried lemon grass or fresh grated
• 1 tablespoon freeze-dried chives (or fresh finely chopped_
• 1 tablespoon freeze-dried ginger or fresh grated
• 2 teaspoons Thai red chili paste or can sub sriracha, gotchuchang, or another red chili condiment
• 2 cups rice of choice leftovers work well
• Optional: serve with lime wedges and jalapeno slices

Instructions

1. Heat coconut oil in soup pot over medium heat
2. Add onion and mushrooms and sauté until soften and beginning to caramelized. Add garlic and cook for another 30 seconds.
3. Add chicken broth, coconut milk, half and half, soy sauce and lime juice; stir to combine.
4. Stir in shredded chicken.
5. Add lemon grass, chives, ginger, and chili paste, stir to combine and let simmer over medium heat for 15 to 20 minutes for that flavors can mingle.
6. Add about ½ cup rice to each bowl and ladle soup over top.