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- 1 lb boneless, skinless chicken thighs - 1 can coconut milk - 4 cups chicken broth The main ingredients give this soup its rich and creamy taste. The chicken thighs add protein and flavor. Coconut milk brings a creamy texture and sweet taste. The chicken broth enhances the overall flavor. - Small onion, garlic cloves, ginger - Red bell pepper, baby spinach The onion, garlic, and ginger create a fragrant base. They add depth to the soup. Red bell pepper adds a sweet crunch. Baby spinach gives a fresh touch and bright color. - Fish sauce, fresh lime juice, brown sugar - Fresh cilantro, lime wedges for serving Fish sauce boosts umami flavor. Fresh lime juice adds a zing. Brown sugar balances the tartness. Cilantro gives a fresh finish, while lime wedges offer a bright burst when served. {{ingredient_image_1}} Heat 1 tablespoon of olive oil in a large pot. Add 1 pound of diced chicken thighs. Season with salt and pepper. Cook until the chicken is brown, about 5 to 7 minutes. Remove the chicken from the pot and set it aside. In the same pot, add 1 small, finely chopped onion, 3 minced garlic cloves, and 1 inch of grated ginger. Sauté these for 3 to 4 minutes until you smell their nice aroma and the onion turns clear. Next, add 1 diced red bell pepper and cook for 2 more minutes, stirring often. Pour in 1 can of coconut milk and 4 cups of chicken broth. Stir to mix well. Bring the soup to a gentle simmer. Return the cooked chicken to the pot. Add 2 tablespoons of fish sauce, 2 tablespoons of fresh lime juice, and 1 tablespoon of brown sugar. Stir everything well and let it simmer for about 10 minutes. Just before you serve, stir in 1 cup of baby spinach. Cook until the spinach wilts, which takes about 1 to 2 minutes. Taste your soup and adjust the seasoning with more salt, pepper, or lime juice, as needed. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges on the side. To achieve the best flavor in your Coconut Lime Chicken Soup, focus on fresh ingredients. Use ripe limes and high-quality coconut milk. The lime juice adds brightness, while the coconut milk gives creaminess. You can also enhance the flavor by letting the soup simmer longer. This helps the chicken soak in all the flavors. Adjusting spice levels to taste is simple. Start with a small amount of fish sauce. Taste as you go. If you prefer more heat, add red pepper flakes or fresh chili. Always remember, you can add more spice, but you can't take it away. For cooking chicken thighs, use medium heat. This prevents burning while allowing a nice sear. Brown the chicken for about 5-7 minutes before removing it. This step builds flavor. Don't rush this part; it's worth the wait! When sautéing vegetables, add them in the right order. Start with the onion, garlic, and ginger. This step creates a fragrant base. Add the red bell pepper next. Sauté for only a couple of minutes. You want the peppers to stay crisp and colorful. Pair your soup with crusty bread or rice. Both options soak up the soup's rich flavors. You can also serve it with a side salad for a fresh contrast. For an appealing presentation, use deep bowls. The bright colors of the soup look great against white or light-colored dishes. Garnish with fresh cilantro and lime wedges. These add a pop of color and freshness. Enjoy the comforting warmth of your Coconut Lime Chicken Soup! Pro Tips Marinate for Flavor: Consider marinating the chicken thighs in lime juice and garlic for 30 minutes before cooking. This enhances the flavor and tenderness of the chicken. Adjust the Thickness: If you prefer a thicker soup, mix a tablespoon of cornstarch with a bit of cold water and stir it into the soup during the last few minutes of cooking. Fresh Herbs Matter: For a burst of freshness, add extra cilantro as a garnish or mix in some fresh basil or mint for a unique twist. Serve with Rice: This soup pairs wonderfully with a side of jasmine rice or rice noodles to make it more filling. {{image_2}} You can easily switch up the main protein in this soup. If you want a plant-based option, swap chicken for tofu. Tofu absorbs flavors well, making it a great choice. Shrimp is another tasty alternative. It cooks fast and adds a nice texture. You can also change the veggies in this soup. Try adding carrots for sweetness or snap peas for a crunchy bite. These swaps keep the soup fresh and exciting. To boost the flavor, think about adding spices. Cumin gives a warm taste, while chili flakes add heat. Both spices work well with the coconut and lime. You can also switch the lime for lemon. Lemon adds a bright, zesty taste. It changes the soup while keeping it light and refreshing. This soup is easy to make gluten-free. Just make sure the fish sauce and chicken broth are gluten-free. Many brands offer these options. For dairy-free needs, this soup is already safe. Coconut milk provides creaminess without dairy. If you need to avoid any allergens, check labels. You can always ask your grocery store for help. To keep your Coconut Lime Chicken Soup fresh, store it in the fridge. Place the soup in an airtight container. This helps keep out air and moisture. You can also use glass jars with tight lids. Make sure to cool the soup to room temperature before sealing. This prevents condensation inside the container. Want to save some soup for later? You can freeze Coconut Lime Chicken Soup. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. When you want to eat it, thaw the soup overnight in the fridge. Reheat it on the stove over low heat. Stir often to make sure it warms evenly. Coconut Lime Chicken Soup lasts about 3-4 days in the fridge. If you freeze it, it can last for about 2-3 months. Always check for signs of spoilage before eating. If the soup smells sour or has a strange color, it’s best to throw it out. Keeping your soup stored correctly helps ensure it stays tasty and safe to eat. Yes, Coconut Lime Chicken Soup is healthy. It packs a lot of nutrients. The main ingredients, such as chicken, spinach, and coconut milk, provide protein, vitamins, and healthy fats. - Chicken thighs: Great source of protein and iron. - Spinach: Rich in vitamins A and C, plus antioxidants. - Coconut milk: Contains healthy fats that support heart health. This soup can fit well into a balanced diet. You get flavor and nutrients in every spoonful. Yes, you can make Coconut Lime Chicken Soup ahead of time. Meal prep saves time and makes weeknight dinners easy. - Cook and cool: Let the soup cool before storing. - Refrigerate: Store in an airtight container for up to three days. - Reheat: Warm it on the stove, adding a splash of broth if needed. Soup tastes even better after the flavors meld together. You can pair Coconut Lime Chicken Soup with several side dishes. - Rice: Jasmine or basmati rice works well. - Naan: Soft bread is perfect for dipping. - Salad: A light citrus salad can balance the soup's richness. These sides add more texture and flavor to your meal. Adjusting Coconut Lime Chicken Soup for a slow cooker is simple and easy. - Sear chicken: Brown the chicken thighs in a pan first for extra flavor. - Combine ingredients: Add all ingredients to the slow cooker, except spinach and lime. - Cook low and slow: Set on low for 6-8 hours or high for 3-4 hours. Add spinach just before serving to keep it fresh. Enjoy a warm and hearty meal with minimal effort! Coconut Lime Chicken Soup combines rich flavors and simple ingredients. You make it with chicken, coconut milk, fresh veggies, and key spices. You can adjust seasonings, swap proteins, or explore new flavors to fit your taste. This soup is not just tasty; it's a versatile meal for you and your family. Store leftovers safely for meal prep or freeze for easy future meals. Try this recipe, and share your own twists. Enjoy the comforting warmth of this dish tonight!

Coconut Lime Chicken Soup

A flavorful and creamy soup with chicken, coconut milk, and lime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 red bell pepper diced
  • 1 can (14 oz) coconut milk
  • 4 cups chicken broth
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 cup baby spinach
  • to taste Salt and pepper
  • for garnish Fresh cilantro
  • for serving Lime wedges

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced chicken thighs and season with salt and pepper. Cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
  • In the same pot, add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until fragrant and the onion is translucent.
  • Add the diced red bell pepper to the pot. Cook for an additional 2 minutes, stirring occasionally.
  • Pour in the can of coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  • Return the cooked chicken to the pot. Add the fish sauce, lime juice, and brown sugar. Stir well and let the soup simmer for about 10 minutes.
  • Just before serving, stir in the baby spinach until wilted, about 1-2 minutes.
  • Taste and adjust seasoning with more salt, pepper, or lime juice as desired.
  • Ladle the soup into bowls and garnish with fresh cilantro and lime wedges on the side.

Notes

Adjust seasoning to taste before serving.
Keyword chicken, coconut, lime, soup