q Coconut Lime Chicken Soup – Reciprocity

Coconut Lime Chicken Soup


  • 3 Tbsp butter
  • 1 carrot, shredded
  • thai seasoning (see below)
  • 2 cups chicken broth
  • 1/2 bunch fresh cilantro
  • 1 15 ounce can unsweetened coconut milk
  • 1 2 - 2 1/2 pound deli-roasted chicken from the grocery store, shredded
  • 1 cup previously cooked long grain rice
  • the juice of 1 lime
  • 1 Tbsp. soy sauce
  • extra cilantro for garnish (optional)
  • lime wedges (optional)
  • Thai Seasoning:
  • 1/2 tsp. curry powder
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. chili powder
  • 1/4 tsp. paprika
  • 1/4 tsp. salt


Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.
In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot.
Add the coconut milk, shredded deli roasted chicken, rice, juice from the lime, and soy sauce. Bring to a low boil then remove from heat.
If desired, serve topped with extra cilantro and lime wedges.

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Sarah Torrence

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