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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
Heat coconut oil in soup pot over medium heat
Add onion and mushrooms and sauté until soften and beginning to caramelized. Add garlic and cook for another 30 seconds.
Add chicken broth, coconut milk, half and half, soy sauce and lime juice; stir to combine.
Stir in shredded chicken.
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.
Add about ½ cup rice to each bowl and ladle soup over top.