
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
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.
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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.