Coconut Lime Chicken Soup


Using a deli-roasted chicken eases the preparation time for this quick and easy Thai-inspired soup recipe.

Coconut-Lime Chicken Soup
Photo: Andy Lyons
Total Time:
25 mins


  • 1 2-2.5 pound deli-roasted chicken

  • 1 15 ounce can unsweetened coconut milk

  • 2 cup water

  • ¼ cup lime juice (2 medium limes)

  • 3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups)

  • 1 tablespoon soy sauce

  • 2 teaspoon Thai seasoning blend

  • ¼ teaspoon salt

  • Thai seasoning blend (optional)

  • Fresh cilantro (optional)

  • Lime wedges (optional)


  1. 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.

  2. To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.

Nutrition Facts (per serving)

487 Calories
38g Fat
11g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 487
% Daily Value *
Total Fat 38g 49%
Saturated Fat 24g 120%
Cholesterol 125mg 42%
Sodium 1437mg 62%
Total Carbohydrate 11g 4%
Total Sugars 4g
Protein 29g
Vitamin C 7.1mg 36%
Calcium 20.2mg 2%
Iron 3.1mg 17%
Potassium 175mg 4%
Folate, total 12.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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