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Coconut Lime Chicken Soup

By Jason Fung, MD

Coconut Lime Chicken Soup

Here’s a flavor-packed way to perk up any leftover chicken hanging around the fridge: give it new life with a creamy coconut milk base, a blend of spicy Thai seasonings, and plenty of lime juice for extra zing. Recipe from Paleo Leap
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinners + Mains, Light Meal
Cuisine American, Asian
Servings 4
Calories 502 kcal

Ingredients
  

  • 2 lb chicken cooked, cut into pieces
  • 15 oz coconut milk (1 can + a few tbsp)
  • 3 cups chicken broth
  • 1/4 cup lime juice
  • 3 medium carrots shredded
  • 1 cup broccoli shredded
  • 1 cup rutabaga shredded
  • 2 tsp Thai seasoning (instructions below)
  • 1 lime cut into wedges
  • salt
  • pepper

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

Instructions
 

  • Combine the chicken broth, coconut milk, lime juice, Thai seasoning, shredded vegetables and chicken pieces in a large saucepan. Season to taste with salt and pepper.
  • Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 15 minutes or until the vegetables are getting slightly tender.
  • Serve warm, with lime wedges.

Nutrition

Nutrition Facts
Coconut Lime Chicken Soup
Amount per Serving
Calories
502
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
25
g
156
%
Cholesterol
 
82
mg
27
%
Sodium
 
927
mg
40
%
Potassium
 
940
mg
27
%
Carbohydrates
 
16
g
5
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
25
g
50
%
Vitamin A
 
7987
IU
160
%
Vitamin C
 
57
mg
69
%
Calcium
 
88
mg
9
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dinners + Mains, Light Meal
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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