This coconut lime chicken soup is so simple to make, completely satisfying, and perfect for cold winter nights! It comes together with just a few ingredients, and can be made in under half an hour so you can have dinner on the table quickly.
Coconut Lime Chicken Soup
- 1 ½ lbs. boneless skinless chicken thighs
- 1 tablespoon canola or other flavorless oil
- 1 teaspoon garlic salt
- 1 teaspoon dried ground ginger
- 2 cups water
- 1 13.5 oz. can light coconut milk
- 4 inch piece of lemongrass (you can find this at most grocery stores now)
- 1 inch piece of peeled ginger
- 5 kafir lime leaves (can find at most Asian grocery stores or on Amazon) or substitute with the zest of one lime
- Juice of one lime
- 1 teaspoon coconut aminos or soy sauce
- ¼ teaspoon fish sauce
- 2 teaspoons maple syrup
- 2 green onions, sliced thinly
- Cilantro, lime and chili oil for garnish (optional)
Start by seasoning the chicken thighs with garlic salt and ground ginger. Place a large pot over high heat and wait until the pot is very hot. Add the oil and seasoned chicken thighs, and brown the chicken on all sides. Note that you don’t need to cook the chicken through, just brown it thoroughly on the outside. Once the chicken is brown, add the water to deglaze the pan and scrape up all of the brown bits at the bottom with a wooden spoon.
Smash the lemongrass with the back of a knife or a rolling pin to help release the flavor, then add the lemongrass, ginger, and lime leaves or lime zest depending on what you’re using. Bring the liquid to a boil, then simmer it for about 10 minutes to cook the chicken.
Once the chicken is cooked through, remove the chicken from the cooking liquid and place it in a heatproof bowl.
After the chicken is removed, add the coconut milk, coconut aminos/soy sauce, fish sauce, maple syrup, and lime juice and stir to combine. Continue to let the broth simmer so the flavors come together for 5-10 minutes.
While the broth is simmering, shred the chicken with two forks. Remove the ginger, lemongrass, and lime leaves from the broth if using, then add the chicken back into soup. Season with additional salt to taste, and add in the sliced green onions to finish.
You can serve this coconut lime chicken soup as is, or with a scoop of rice in each bowl to make it more filling. I like to garnish this coconut lime chicken soup with fresh cilantro, lime, and chili oil (chili oil recipe here).
Enjoy!