“The world is a book and those who do not travel read only one page.”
–St. Augustine
I’d love to be a bohemian world-traveler, but realistically my adventures are limited by my budget, the availability of goat babysitters, and the number of hours I am willing to try to entertain the potami in an enclosed space, whether it be a car or plane.
And that’s okay. Someday I hope to check a few more exotic places off my bucket list, but for now raising my little family is it’s own adventure. For now, I’m content to let my tastebuds to the traveling for me with mediterranean falafel, cajun creole, risotto, Spanish rice, and other dishes from around the world.
This simple Thai-inspired chicken curry soup melds tangy lime and sweet coconut with warming ginger and fresh cilantro. It’s one of my favorite ways to use leftover roasted chicken and homemade bone broth, and it’s easy enough to make on a busy weeknight.
Coconut Lime Chicken Curry Soup
Ingredients
- 3 cups chicken stock (how to make it)
- 3 cups coconut milk (how to make coconut milk from coconut cream concentrate)
- ¼ cup coconut butter
- 3 tsp curry powder
- 4-6 tsp jalapeno (seeded and minced - amount depends on how spicy you prefer)
- 1 - 1½ lbs chicken (cooked and shredded or diced)
- ¼ cup lime juice
- 2 tsp lime zest (grated lime peel)
- ½ tsp fresh ginger (grated or use ¼ tsp dried ginger)
- ½ cup chopped cilantro
- 2 cups peas can be frozen
- ½ cup green onion chopped
- 2 tsp unrefined sea salt
Instructions
- Add chicken broth, coconut milk, coconut butter, salt, curry powder, ginger, minced jalapeno and peas to a medium pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Add in chicken, lime juice and lime zest, then ladle into bowls. Top with cilantro and onion, then serve.
Nutrition
Want more healthy soup recipes?
Instant Pot Chicken Soup – This rich version of one of my favorite comfort foods from Dr. Karen Lee is so flavorful and easy!
Spring Vegetable Stew – This featured recipe from The Nourished Kitchen Cookbook if full of fresh flavors like peas, artichokes, basil, parsley, mint and lemon juice.
This recipe looks divine!
P.S. I’ll be a goat sitter any day! Just have to find a way to transport them across the states…
HOORAY! Now, how do you feel about chickens?? 🙂
Just made this soup, added bok choi and made turkey meatballs (with rice, ginger and cilantro) instead of chicken… so hearty, creamy and delicious. It’s a keeper
Can’t wait to try…does it call for coconut butter or coconut cream? Ingredients says butter but instructions read cream.
Oops, that should say butter! I’ll correct it now. Thanks for catching that 🙂
I’m going to pin this to try with my kids. It looks like something they will enjoy. Thx for sharing this!
This soup is genius. I made it last night and had it for lunch today. I subbed diced green beans for the peas (to make it Whole30 compliant). My 3 yo devoured the soup alongside me. Thanks for a wonderful recipe!
Made this this evening and it was a hit 🙂 thank you so much!
can I use something else besides coconut butter? I’ve never used it (not even sure where to get it) so I’m not sure what is a good substitute.
Jenna, you can make coconut butter by running coconut flakes through your food processor, but it takes a really long time. I gave up before it hit butter consistency. (Could just be my processor though.) Coconut butter can be found at health food stores and online.
Do you think this could be pressure canned? Maybe without the cilantro and add it when serving?
Anything with coconut and lime just takes me right back to the tropics. I love this soup. It’s actually a Thai recipe and is very easy and quick create. Plus, I usually have these ingredients on hand anyway, so it is also inexpensive. Thank you.
This soup is delicious! I used your recipe for cooking a whole chicken in the instant pot (I have tried other recipes but yours was by far the best!). I also used your recipe for instant pot bone broth and coconut milk made with coconut butter. Everything turned out great and all used for this recipe!
Thanks
I love coconut and chicken combination. Will definitely try this out.
Okay…so I was actually just looking for a coconut lime broth recipe when I came across this one. After I read the recipe Im not gonna lie, I totally rolled my eyes with all the effort (just for me) involved. But, I thought, I do have homemade chicken broth in the freezer and a Vitamix. I had the rotisserie chicken and coconut butter delivered with my Whole Foods order and proceeded to whip it out. BEST. DECISION. EVER.!!! Immediately ate a big bowl, a container for the fridge and one for the freezer (for my daughter). Definitely will make again, especially now I have the coconut butter!
Thanks!!
Delicious! Loved all the flavors together.
This sounds fabulous. Have you ever tried it with shrimp?
This is divine! I substituted green curry paste for the curry powder and omitted the jalapeño because the paste is a bit spicy. I probably added 1/8 cup paste. Everything else stayed the same. Sooo good!
Is this canned coconut milk or refrigerated?
Canned or homemade. I’ve never seen coconut milk sold in the refrigerated section but I’m guessing it would probably work, too.
I’m not a curry connoisseur, but this sounds really delicious. Is it spicy? Could I just leave out the jalapeno?
This is absolutely my favorite soup recipe. I’ve been making it for awhile, and it always comes out wonderful! It’s easy to adapt and I use my favorite vegetables, such as broccoli and cauliflower, as well as carrots, and decrease the chicken. I think the cilantro adds a very nice touch, and the flavors blend together really well. I feel like I’m eating at a gourmet restaurant! You can use with or without lime zest, it comes out great just with the lime juice. I just use butter flavored coconut oil found at Natural Grocers, and it comes out great. Thank you for making this amazing recipe!
I’m SO GLAD you like it, Denice! Thank you for taking the time to let me know. ❤️
Can you freeze this ?
I haven’t tried it but I don’t see a reason not to. 🙂
Quite possibly the yummiest soup ever
We are living abroad so I had to improvise with this recipe and it turned out to be one of the best dishes I’ve made in a long time! We did not have jalapeños, coconut butter or green onions. Instead I used real unsalted butter and very thinly sliced white onion sprinkled on top. I served it with leftover cilantro rice which we ended up just adding to each soup bowl. I also served avocados on the side. WOW. We all loved it! And super easy!!!