Coconut-Lime Chicken Soup

Name: Coconut-Lime Chicken Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: thai
Ingredients: 450 g chicken breast (sliced thin); 250 g mushrooms (sliced); 2 thumbs fresh ginger (sliced into coins); 3 cloves garlic (smashed); 1 L low-sodium chicken stock; 200 ml light coconut milk (half a can — freeze the rest); 2 whole lime (juiced, plus wedges); 80 g baby spinach; 2 cups cooked rice noodles or rice (to serve); 1 handful cilantro — optional; 0.5 tsp chili flakes — optional

A tom-kha-inspired soup: chicken, mushrooms, and greens in a gingery coconut-lime broth.

35 mineasy4 servings$$thaiGluten-freeDairy-freeHigh protein

Why it earns its place. Big aromatic flavor at 380 calories — half a can of light coconut keeps the richness inside the line.

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Ingredients · 4 servings

450 gchicken breast — sliced thin
250 gmushrooms — sliced
2 thumbsfresh ginger — sliced into coins
3 clovesgarlic — smashed
1 Llow-sodium chicken stock
200 mllight coconut milk — half a can — freeze the rest
2 wholelime — juiced, plus wedges
80 gbaby spinach
2 cupscooked rice noodles or rice — to serve
1 handfulcilantro (optional)
0.5 tspchili flakes (optional)

No major allergens among the listed ingredients — always check labels, brands vary.

Method

Simmer ginger and garlic in the stock 5 minutes to perfume it.
5 min
Chicken and mushrooms in; poach gently until the chicken is just cooked.
8 min
Coconut milk in; return to a bare simmer — never a boil.
3 min
Off heat: lime juice, spinach, and a taste for salt. Serve over noodles with cilantro and chili.
2 min

Nutrition per serving

380calories

32 gprotein

34 gcarbs

12 gfat

5 gfiber

4 gsat fat

560 mgsodium

0 gadded sugar

Editorial estimates per serving. Counts 4 different plants toward your weekly variety.

Make it yours

cultureTofu instead of chicken, vegetable stock underneath

availabilityAny mushroom — button to shiitake, all welcome

cultureLemongrass in the simmer if you can find it — bruise and drop in

Storage. Fridge 3 days; add the lime fresh each reheat — it fades.

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