Chicken, Coconut, and Lime Soup
This Chicken Coconut Lime Soup is packed with mushrooms, rice, coconut milk and a bunch of zip from fresh basil and lime juice.
- The rice will absorb a lot of the broth. You may have to add more broth or coconut milk if making this soup in advanced. You could also keep the rice separate until ready to serve to avoid soup turning into a stew.
Chicken, Coconut, and Lime Soup
- Prep Time
30 min
- Cook Time
1 hr
- Total Time
1 hr 30 min
- Servings
6
- Difficulty
Hard
Ingredients
- 2 tbsp olive oil
- 1 lb. or 3-5oz packs fresh shiitake and baby Bella mushrooms sliced
- Salt and Pepper
- 1 onion diced
- 4 garlic cloves minced
- 1 seeded jalapeno finely diced
- 2 tbsp peeled and grated fresh ginger
- 6 cups chicken stock
- 2 boneless skinless chicken breasts shredded
- 1 13.5oz can of full fat coconut milk
- 2 cups pre-cooked rice of your choice
- 4 limes juiced
- 1 tbsp coconut palm sugar
- 1 bunch fresh basil chiffonnade
Instructions
- In a stock pot over medium heat, warm 2 tablespoons of olive oil. Add mushrooms and season with salt and pepper. Cook until they just begin to get soft and lightly brown, about 4-5 minutes. Remove from pot and set aside.
- In the same pot, add onion, garlic, and jalapeno and sauté until the onion begins to turn translucent. About 5 minutes.
- Add the chicken stock and ginger to the onion, garlic, and jalapeno. Scrape up all the brown bits on the bottom of the pot and stir to combine.
- Add shredded chicken and rice and bring to a boil, then immediately reduce heat to a simmer for an additional 10 minutes.
- Add the cooked mushrooms, coconut milk, coconut sugar, and lime juice. Stir to combine and allow to heat for another 2-3 minutes.
- Add a handful of basil to the pot, reserving some for garnish. Serve immediately and top with basil.
Tips
- The rice will absorb a lot of the broth. You may have to add more broth or coconut milk if making this soup in advanced. You could also keep the rice separate until ready to serve to avoid soup turning into a stew.
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