Coconut Lime Chicken Soup
Do you ever read a recipe and just crave something for days...until you get a chance to make it! That is precisely what this Coconut Lime Chicken Soup recipe did, swirling through my mind, clawing at my cravings! Had to wait a few days, until we had eaten through our menu enough to make it! I tweaked the recipe with more veggies and made it for lunch. At the same time I was throwing Spicy Beef Curry into the crock pot. Why cut vegetables twice, just cut up a few more and you have two meals for virtually the same effort! I saved all the "vegetable scraps" to make some Bone Building Broth, so ended up pulling a ton of future meals out of this one simple prep time.
What a treat this tasty Thai soup ended up being...oh and if you could just SMELL our house right now! Yum!
2 cups cubed or shredded chicken (a leftover rotisserie chicken would work well!)
2 cans unsweetened coconut milk or 3 cups So Delicious Coconut Beverage - unsweetened!
2 cups chicken broth (bone building broth is superb)
1-2 diced jalapeno or 1 frozen cube jalapeno
1/4 cup lime juice
1 tablespoon soy sauce
2 teaspoons Thai seasoning blend
2 teaspoons curry powder
2 cloves garlic, pressed
1-2 teaspoons of freshly minced ginger
3 diced carrots
3 diced celery stalks
1-2 diced bell pepper - red, yellow or green
This soup goes together so fast - you will love it! What takes so long is stopping to take photos throughout the cooking process, but that is our gift to you!
Chop vegetables up for the soup. TIP - it really helps make a nicer presentation to slice carrots and celery on a bias for Asian dishes. Save leftover garlic and onion skins, along with carrot ends/peels and celery oddities for Bone Building Broth. I put them in a plastic bag and throw it in the freezer! Press garlic cloves. Peel fresh ginger then grate it on a cheese grater. We upgraded our cheese grater this Christmas and wow - it grates ginger in a snap! Well worth it to upgrade your kitchen tools.
In stock pot, combine chicken broth, chicken, lime juice, ginger, spices, garlic, jalapeno and soy sauce. Bring to a boil and reduce heat. Add carrots, celery, and bell pepper, cooking until crisp tender. Taste soup - and adjust any seasonings that need it. I added a dash or two of salt.
Serve steaming hot in big bowls, topped with cilantro and sliced green onions! Fantastic lunch, leftovers are even better the next day!
