Coconut Lime Chicken Soup
- Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
- To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.
Nutrition Facts (Coconut Lime Chicken Soup)
- Per serving:
- 487 kcal cal.,
- 38 g fat
- (24 g sat. fat,
- 125 mg chol.,
- 1437 mg sodium,
- 11 g carb.,
- 1 g fiber,
- 4 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Manyfreedotnet 797 Days Ago
I love this recipe. It's a great way to introduce people to Thai flavors. In a pinch, I have substituted rice for the clear noodles and cilantro from a squeeze tube for fresh cilantro. Bottled lime juice isn't the same as fresh limes, so avoid that. I am making this right now with leftover chicken. I use homegrown jalapenos that I freeze whole in a baggie, and the amount of heat provided by using the recommended amount is perfectly suited for my tastes. . I always make a double batch, too.
Stacey Fitzpatrick 1567 Days Ago
I really liked this soup, but definitely changed a few things to give it more umph and flavor! First, I used chicken broth instead of water...why would you not?! Secondly, I added mushrooms and zucchini (sliced). Finally, I probably tripled the amount of Thai spice/seasoning...I like it spicy!! Also, because I follow a Paleo diet, I sub'd coconut aminos for the soy sauce - gotta keep it legal! With my changes, it was a really yummy and hearty soup, definitely will make again and maybe add some celery next time?