Coconut Lime Chicken Soup – Sue Richards

3 T. butter

1 carrot, shredded

tai seasoning (see below)

2 c. chicken broth

1/2 bunch fresh cilantro

1 15 oz can unsweetened coconut milk

1 2-2 1/2 pound deli-roasted chicken from the grocery store, shredded

1 c. previously cooked long grain rice

the juice of one lime

1 T. soy sauce

extra cilantro for garnish

lime wedges

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


1. Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.

2. In a blender, add chicken broth and cilantr and pulse a few times, then pour contents of blender into the pot.

3. 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.

4. If desired, serve topped with extra cilantro and lime wedges.


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