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Coconut Lime Chicken Soup is a delightful and refreshing dish that combines the rich flavors of coconut milk, zesty lime, and tender chicken. This soup is perfect for any occasion, whether you’re looking for a comforting meal on a chilly day or a light dish to enjoy during the warmer months. With its vibrant taste and aromatic ingredients, Coconut Lime Chicken Soup is sure to become a favorite in your household. Plus, it’s easy to make and packed with nutrients!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, diced
- 2 cups fresh spinach
- 1/4 cup fresh lime juice
- 2 tbsp fish sauce
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the Chicken: In a large pot, add the chicken breasts and cover with water. Bring to a boil and cook until the chicken is fully cooked, about 15-20 minutes. Remove the chicken, let it cool, and shred it into bite-sized pieces.
- Sauté the Aromatics: In the same pot, heat a little oil over medium heat. Add the diced onion, garlic, and ginger. Sauté until the onion becomes translucent, about 5 minutes.
- Add Vegetables: Stir in the diced red bell pepper and cook for another 3-4 minutes until slightly softened.
- Combine Ingredients: Pour in the chicken broth and coconut milk. Add the diced tomatoes, shredded chicken, ground cumin, ground coriander, and red pepper flakes (if using). Stir well to combine.
- Simmer the Soup: Bring the soup to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
- Add Spinach and Lime: Stir in the fresh spinach and lime juice. Let it cook for an additional 2-3 minutes until the spinach is wilted.
- Season and Serve: Add fish sauce, salt, and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro before serving.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to cook it thoroughly and shred it once it is fully cooked.
What can I substitute for coconut milk?
If you don’t have coconut milk, you can use chicken broth or a dairy-free alternative like almond milk, but the flavor will be different.
How can I make this soup spicier?
You can add more red pepper flakes or a diced jalapeño for extra heat. Adjust according to your spice preference.
Can I add other vegetables?
Absolutely! Feel free to add vegetables like carrots, zucchini, or snap peas for more color and nutrition.
How long can I store leftovers?
Leftover Coconut Lime Chicken Soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
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