How to Make Coconut-Chicken Soup with Chile and Lime - A Step-by-Step Guide

Warm, comforting, and bursting with vibrant flavors, Coconut-Chicken Soup with Chile and Lime is a must-have addition to your soup rotation. This Thai-inspired soup is the perfect way to warm up on a chilly evening or to satisfy your craving for something hearty and satisfying. The combination of tender shredded chicken, creamy coconut milk, and zesty lime pairs perfectly with the subtle heat of chiles, making for a truly unforgettable dish.

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Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 1 Thai chile pepper, halved
  • 1 3-inch piece lemongrass, smashed
  • 2 tablespoons minced fresh ginger root
  • ½ teaspoon salt
  • 6 cups chicken broth
  • ¾ pound skinless, boneless chicken breasts
  • 1 medium head bok choy, chopped
  • 1 (14 ounce) can coconut milk
  • 1 lime, cut into wedges, or as needed (Optional)
  • 1 teaspoon chopped fresh cilantro, or to taste (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat oil over medium heat in a large pot. Add onion, chile pepper, lemongrass, ginger, and salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
  • Add chicken broth and chicken breasts to the pot and bring to a boil. Reduce heat to low and simmer until chicken is no longer pink in the center and juices run clear, 6 to 8 minutes. Discard lemongrass.
  • Transfer chicken to a plate and let cool slightly. Shred using 2 forks.
  • Stir bok choy and coconut milk into soup mixture and let simmer until tender, 5 to 7 minutes. Return shredded chicken to the pot. Serve soup with lime wedges and cilantro.
  • Nutrition

    417 cal.

    • Total Fat: 31g
    • Saturated Fat: 20g
    • Cholesterol: 53mg
    • Sodium: 2224mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 24g
    • Vitamin C: 106mg
    • Calcium: 262mg
    • Iron: 6mg
    • Potassium: 962mg