Coconut Lime Chicken Soup

$- 1 lb chicken breasts (boneless, skinless) - 1 can coconut milk - 4 cups chicken broth - 1 cup carrots - 1 bell pepper - 1 cup snap peas - 2 tablespoons fresh lime juice - Zest of 1 lime - 1 tablespoon ginger - 2 cloves garlic - 2 tablespoons soy sauce - 1 tablespoon olive oil - Fresh cilantro - Salt and pepper Gathering your ingredients is the first step to making this soup. Start with 1 pound of boneless, skinless chicken breasts. Dice them into bite-sized pieces. This helps them cook evenly. Next, grab a can of coconut milk. This will add a creamy texture and rich flavor. You will also need 4 cups of chicken broth. It forms the soup's base. Chop 1 cup of carrots and 1 bell pepper. You can choose any color for the bell pepper. Both add color and crunch. For a fresh pop, get 1 cup of snap peas. Trim them before adding them to the soup. You will need 2 tablespoons of fresh lime juice and the zest of 1 lime. These add a bright, tangy flavor. To spice up your soup, use 1 tablespoon of minced ginger and 2 cloves of minced garlic. Add 2 tablespoons of soy sauce for depth and umami. Lastly, grab 1 tablespoon of olive oil for sautéing. Don't forget fresh cilantro for garnish. Make sure you have salt and pepper to taste. Adjust these to your liking for the perfect finish. {{ingredient_image_1}} First, heat the olive oil in a large pot over medium heat. Add the minced garlic and ginger. Sauté them for about 1-2 minutes. You want to cook them until they smell good. This mix of garlic and ginger creates a fragrant base. It adds depth and flavor to the soup. A strong aroma makes your soup taste even better. While the aromatics cook, take your chicken breasts. Dice them into small pieces. Once the garlic and ginger are fragrant, add the chicken to the pot. Cook it for 5-7 minutes until it turns white. Make sure the chicken is no longer pink. Checking for doneness is key. You want it safe to eat and tender. Now it’s time to combine the ingredients. Pour in the chicken broth and coconut milk. Stir the mix well. Bring it to a gentle simmer. This helps the flavors meld together. After that, add the sliced carrots and bell pepper. Let it simmer for another 5 minutes. This timing helps the veggies soften just right. Next, stir in the snap peas, lime juice, lime zest, and soy sauce. Allow the soup to simmer for an additional 3-4 minutes. This last step brings everything together. The soup should be hot and ready to enjoy. Season it with salt and pepper to your taste. Feel free to adjust the lime juice or soy sauce as you like. To make your soup shine, adjusting the lime juice and soy sauce is key. Start with the amounts given in the recipe. You can always add more later. If you want a stronger lime taste, squeeze in more juice. For saltiness, add a touch more soy sauce. Taste as you go! Trimming fat can help if you're watching your diet. Use skinless chicken and low-fat coconut milk. This will keep the soup light while still tasting great. If you want to switch things up, there are great alternatives for chicken. You can try shrimp or tofu for a tasty twist. Both options cook quickly and absorb flavors well. Dairy-free options are easy to find. The coconut milk in this recipe is already dairy-free. Just make sure any other ingredients, like broth, are also dairy-free. For garnish, fresh cilantro adds color and flavor. Sprinkle it on top just before serving. Lime wedges on the side are a nice touch too. They allow guests to add more zing! When serving, use warm bowls to keep the soup hot. Adding extra lime zest on top creates a great look. This small detail makes a big difference in presentation. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor of the soup significantly, making it more vibrant and delicious. Adjusting Spice Level: If you prefer a spicier soup, add some red pepper flakes or sliced chili peppers for an extra kick. Meal Prep Friendly: This soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving. Serving Suggestions: Consider serving the soup with a side of jasmine rice or crusty bread to soak up the delicious broth. {{image_2}} You can switch out the chicken for shrimp or tofu. Shrimp cooks fast, so add it last. Just toss it in when the soup simmers. Tofu is great for a plant-based dish. Use firm tofu for the best texture. Cut it into cubes and sauté it with garlic and ginger. Feel free to add more veggies to your soup. Zucchini, mushrooms, or spinach work well too. You can mix in seasonal veggies. In summer, try corn or cherry tomatoes. In winter, add root vegetables like parsnips or turnips for a hearty touch. If you like heat, toss in some chilies or hot sauce. Fresh chilies add a bright flavor. You can slice them thin or leave them whole for a milder heat. Hot sauce also works well. Start with a small amount, then adjust to your taste. To keep your Coconut Lime Chicken Soup fresh, follow these steps: - Refrigeration tips: Let the soup cool to room temperature. Then, transfer it to a container. Use an airtight container to keep it fresh. Store it in the fridge for up to four days. - Containers suited for soup: Use glass containers or BPA-free plastic ones. Make sure they have tight-fitting lids. This helps prevent spills and keeps the soup flavorful. You can freeze Coconut Lime Chicken Soup for later use. Here’s how: - How to freeze and reheat: First, let the soup cool completely. Pour the soup into freezer-safe bags or containers. Be sure to leave some space at the top for expansion. To reheat, thaw it in the fridge overnight. Heat on the stove over low heat until warm. - Best practices for preserving flavor: Add a squeeze of fresh lime juice after reheating. This will brighten the flavors. Avoid freezing the soup with garnishes, like cilantro, to keep them fresh. Knowing how long your soup lasts is key: - Timeframes for freshness in fridge/freezer: In the fridge, Coconut Lime Chicken Soup lasts about four days. If you freeze it, it stays good for up to three months. Always check for any off smells or changes in texture before eating. You can pair this soup with several tasty sides. Here are some ideas: - Rice: White or jasmine rice works well. - Naan Bread: Soft and perfect for dipping. - Salad: A light green salad adds freshness. - Spring Rolls: Crisp rolls give a nice crunch. These pairings enhance the soup’s flavors and make your meal more filling. Yes, you can make this soup ahead of time. Here are some meal prep tips: - Cook and Cool: Prepare the soup, then let it cool. - Store in the Fridge: Keep it in an airtight container for up to three days. - Reheat Gently: When ready, reheat on low heat. Stir often to prevent burning. - Add Freshness: Squeeze some lime juice before serving for bright flavor. Making it early saves time and lets flavors meld. Yes, this recipe can be gluten-free. Here’s how: - Soy Sauce Options: Use gluten-free soy sauce or tamari. - Check Labels: Always read labels to ensure no hidden gluten. This way, everyone can enjoy this delicious soup! This coconut lime chicken soup is a blend of simple ingredients and steps. We started with fresh aromatics and flavorful chicken, adding coconut milk and broth for richness. With tips for variations, storage, and pairings, you can easily make it your own. Remember, cooking should be fun. Explore flavors, try new ingredients, and enjoy every bowl. This recipe makes a comforting meal that can warm any day. Happy cooking!$

A flavorful and creamy chicken soup with coconut milk, lime, and fresh vegetables.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken breasts, diced
1 can coconut milk (14 oz)
4 cups chicken broth
1 cup carrots, sliced
1 piece bell pepper, diced (any color)
1 cup snap peas, trimmed
2 tablespoons fresh lime juice
1 piece zest of 1 lime
1 tablespoon ginger, minced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon olive oil
to taste fresh cilantro for garnish
to taste salt and pepper

Instructions

In a large pot, heat the olive oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1-2 minutes).
Add the diced chicken to the pot, cooking until it is no longer pink on the outside, about 5-7 minutes.
Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Add the sliced carrots and bell pepper, simmering for another 5 minutes until the vegetables begin to soften.
Stir in the snap peas, lime juice, lime zest, and soy sauce. Allow the soup to simmer for an additional 3-4 minutes.
Season with salt and pepper to taste. Adjust lime juice or soy sauce according to personal preference.
Serve hot, garnished with fresh cilantro.

Notes

Serve the soup in warm bowls and sprinkle with extra lime zest and cilantro for a pop of color. Pair with lime wedges on the side for added zest.

Keyword chicken, coconut, healthy, lime, soup