Coconut Lime Chicken Soup

Coconut Lime Chicken Soup

Julia

This Coconut Lime Chicken Soup is a vibrant fusion of Thai-inspired flavors that transforms simple ingredients into an extraordinary comfort dish. The silky coconut milk base is brightened with fresh lime juice and aromatic ginger, creating a broth that's both rich and refreshing. Tender shredded chicken mingles with colorful vegetables, making every spoonful a satisfying balance of protein, texture, and flavor.

What sets this soup apart is its perfect harmony of creamy and tangy notes. The coconut milk provides luxurious body without heaviness, while lime juice and zest add a citrusy brightness that cuts through the richness. Fresh garlic, ginger, and a touch of fish sauce (or tamari for a lighter option) build layers of umami depth that make this soup irresistibly craveable.

Naturally gluten-free and ready in under 45 minutes, this soup is perfect for busy weeknights when you need something nourishing and comforting. It's also wonderfully adaptable—use rotisserie chicken for even faster prep, swap in your favorite vegetables, or adjust the lime to suit your taste. The result is always the same: a bowl of pure comfort that soothes the soul and delights the palate.

Serve this soup as a complete meal with a side of rice or enjoy it on its own for a lighter dinner. It also makes excellent leftovers, as the flavors deepen and meld overnight, making it an ideal make-ahead option for meal prep.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

45 minutes
None servings
385 calories
Fat 24.00g
Carbs 14.00g
Protein 28.00g

Ingredients

1.5 lbsboneless, skinless chicken breasts
2 tbspcoconut oil
1 mediumyellow onion, diced
4 clovesgarlic, minced
2 tbspfresh ginger, minced
4 cupsgluten-free chicken broth
2 cans (13.5 oz each)full-fat coconut milk
1 largered bell pepper, sliced thin
2 mediumcarrots, julienned or thinly sliced
8 ozmushrooms, sliced
1/4 cupfresh lime juice, from about 2-3 limes
1 tbsplime zest
2 tbspfish sauce or coconut aminos
1 tbsphoney
1 tspsalt, or to taste
1/2 tspblack pepper
1/4 cupfresh cilantro, chopped (optional)
2 stalksgreen onions, sliced (optional)
1/4 tspred pepper flakes (optional)

Equipment

Cutting board
wooden spoon or spatula
ladle
chef's knife
meat thermometer
zester or microplane
measuring cups and spoons
large Dutch oven or soup pot
two forks for shredding chicken

Anti-Inflammatory Diet

Rich in anti-inflammatory ingredients like ginger, garlic, coconut milk, and fresh vegetables, this soup provides a powerful blend of nutrients that help reduce inflammation. The use of herbs and spices further supports the diet's goals.

Clean Eating

This recipe embodies clean eating principles with whole, minimally processed ingredients like fresh chicken, vegetables, coconut milk, and herbs. It avoids refined sugars, artificial additives, and focuses on nutrient-dense, recognizable whole foods.

Gluten-Free Diet

Naturally gluten-free, this soup uses whole food ingredients like chicken, coconut milk, and vegetables, with no gluten-containing grains. The recipe specifically notes using gluten-free chicken broth, making it safe for those avoiding gluten.

Paleo Diet

This recipe is perfectly Paleo-compliant, featuring whole ingredients like chicken, coconut milk, and vegetables, while avoiding grains, legumes, and dairy. The use of fresh herbs, spices, and healthy fats like coconut oil aligns perfectly with Paleo principles.

Primal Diet

Perfectly aligned with Primal Diet principles, this recipe features grass-fed chicken, non-starchy vegetables, healthy fats from coconut milk and oil, and avoids grains, legumes, and processed ingredients.

Instructions

1

Season the chicken breasts with salt and pepper on both sides.

1 min
2
2 min

Heat coconut oil in a large Dutch oven or soup pot over medium-high heat until shimmering.

3
10 min

Add the chicken breasts to the pot and sear for 4-5 minutes per side until golden brown. The chicken doesn't need to be cooked through at this stage.

4

Remove the chicken from the pot and set aside on a plate.

5
4 min

Reduce heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes until softened and translucent, stirring occasionally.

6
1 min

Add the minced garlic and ginger to the pan and cook, stirring constantly, until fragrant, about 1 minute.

7

Pour in the coconut milk and chicken broth, stirring to combine everything thoroughly. Bring the mixture to a gentle boil.

3 min
8
18 min

Return the seared chicken breasts to the pot, ensuring they're submerged in the liquid. Reduce heat to low and simmer for 15-18 minutes until the chicken is cooked through (internal temperature of 165°F).

9

Remove the chicken breasts from the pot and place them on a cutting board. Let them rest for 5 minutes, then shred into bite-sized pieces using two forks.

7 min
10
6 min

While the chicken rests, add the sliced bell pepper, carrots, and mushrooms to the soup. Simmer for 5-6 minutes until the vegetables are tender-crisp.

11

Return the shredded chicken to the pot and stir to combine.

12

Add the lime juice, lime zest, fish sauce (or coconut aminos), and honey. Stir well to incorporate all the flavors.

1 min
13

Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

14

Ladle the soup into bowls and garnish with fresh cilantro, sliced green onions, and red pepper flakes if desired. Serve immediately.

1 min

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