This Coconut Lime Chicken Soup is a vibrant, comforting bowl that feels like a tropical getaway. Creamy coconut broth is infused with lemongrass and ginger, balanced by a bright squeeze of lime. It’s a flexible, quick meal that’s both nourishing and indulgent.
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Why You’ll Love This Coconut Lime Chicken Soup
- Flavor explosion: Creamy coconut, zesty lime, and aromatic herbs create bright, savory layers.
- Surprisingly fast: Ready in about 30–40 minutes, perfect for a weeknight.
- Wonderfully adaptable: Easily swap veggies or adjust spice to your taste.
- Nourishing & indulgent: Rich-tasting broth packed with lean protein and vegetables.
Ingredients & Tools
- 1 tbsp coconut oil or neutral oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 stalk lemongrass, bruised and cut into 3-inch pieces
- 1 red chili, sliced (seeds removed for less heat)
- 500 g boneless, skinless chicken thighs or breast
- 8 cremini or shiitake mushrooms, sliced
- 1.5 L chicken broth
- 400 ml canned coconut milk (full-fat for creaminess)
- 2 tbsp fish sauce
- 1 tbsp coconut or brown sugar
- 2 limes, juiced (plus wedges for serving)
- 100 g baby spinach or chopped kale
- 1 small bunch fresh cilantro, chopped
- 4 spring onions, sliced
Tools: A large soup pot or Dutch oven, a fine grater for the ginger, and a sharp knife.
Notes: Don’t skip the fresh aromatics—ginger, lemongrass, and fresh lime juice are essential. Full-fat coconut milk creates a luxuriously creamy broth.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 25 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs or breast? Thighs will stay juicier and more flavorful during simmering, but breast works perfectly if that’s what you have—just be careful not to overcook it.
- How to get the most out of your lemongrass. Before you add it to the pot, give it a good whack with the back of your knife to bruise it. This releases all those incredible citrusy, floral oils into the broth.
- Don’t shake the coconut milk can. For an extra creamy top layer, leave the can undisturbed for a while before opening. You can sometimes scoop out the thick cream to sauté with the aromatics for an even richer base.
- Fresh lime juice is key. Please, I’m begging you, don’t use the bottled stuff here. The bright, sharp freshness of a real lime is what balances the entire soup and makes it sing.
How to Make Coconut Lime Chicken Soup
Step 1: Start by preparing all your ingredients—this soup comes together quickly, so having everything chopped and measured makes the process smooth. Finely chop the onion, mince the garlic, grate the ginger, and slice your mushrooms and chili. Bruise the lemongrass stalk by pressing down on it firmly with the back of your knife until it splinters slightly; this is the trick to unlocking its full aroma.
Step 2: Heat the coconut oil in your large pot over medium heat. Add the chopped onion and sauté for about 4-5 minutes until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing already. Now, add the garlic, ginger, and the bruised lemongrass pieces. Stir constantly for about a minute—just until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 3: Add the chicken to the pot. If you’re using thighs or breast, you can add them whole—they’ll be shredded later. Let the chicken cook for 2-3 minutes on each side, just until the outside is no longer pink. This step isn’t about cooking it through, but about building a flavorful fond on the bottom of the pot.
Step 4: Now, pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot with your spoon. Those little bits are pure flavor gold. Add the sliced mushrooms and the red chili. Bring the soup to a boil, then immediately reduce the heat to a gentle simmer. Let it bubble away for about 15-20 minutes, or until the chicken is completely cooked through and tender.
Step 5: Carefully remove the chicken from the pot and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces. It should pull apart very easily. While you’re doing this, fish out the lemongrass stalks from the broth and discard them—they’ve done their job.
Step 6: Return the shredded chicken to the pot. Reduce the heat to low. Now, stir in the coconut milk, fish sauce, and coconut sugar. The sugar isn’t meant to make it sweet, but to round out the sharp and salty flavors. Heat it through gently—you don’t want to boil it vigorously once the coconut milk is in, as it can sometimes separate.
Step 7: Turn off the heat. This is the most important part: stir in the fresh lime juice and the handfuls of baby spinach. The residual heat will wilt the spinach perfectly without making it slimy. Taste the broth now—this is your moment to adjust. Need more salt? A dash more fish sauce. More tang? Another squeeze of lime. It should be a beautiful balance of creamy, salty, sour, and savory.
Step 8: Ladle the hot soup into deep bowls and garnish generously with fresh chopped cilantro and sliced spring onions. Serve immediately with extra lime wedges on the side for people to customize their bowl. The vibrant green against the creamy white broth is just… stunning.
Storage & Freshness Guide
- Fridge: Keep in an airtight container for 3–4 days; flavors meld and improve.
- Freezer: Freeze without potatoes or starchy veggies; coconut milk texture may change slightly upon thawing.
- Reviving: Reheat gently; add a splash of broth or water if thickened. Stir in fresh lime and greens just before serving.
Serving Suggestions
Complementary Dishes
- Sticky Jasmine Rice — A small bowl on the side is perfect for soaking up every last drop of the delicious broth.
- Fresh Summer Rolls — Their cool, crisp texture and light peanut dipping sauce provide a wonderful contrast to the warm, creamy soup.
- Quick-Pickled Vegetables — A tangy, crunchy mix of carrots, daikon, and cucumber cuts through the richness beautifully.
Drinks
- Citrusy Sauvignon Blanc — The wine’s bright acidity and grapefruit notes mirror the lime in the soup and cleanse the palate between bites.
- Ginger Beer Mocktail — The spicy kick of ginger complements the soup’s aromatics, and the bubbles are always refreshing.
- Iced Lemongrass Tea — Serving a drink with a shared flavor profile reinforces the tropical, herbal notes in a really delightful way.
Something Sweet
- Mango with Sticky Rice — It continues the Southeast Asian theme and the sweet, creamy coconut flavor feels like a natural progression.
- Lime and Coconut Sorbet — It’s light, palate-cleansing, and echoes the two main flavors of the soup in a frozen, delightful way.
- Pandan Waffles — Their unique, fragrant, vanilla-like flavor is a fantastic and slightly unusual way to end the meal on a sweet note.
Top Mistakes to Avoid
- Boiling the soup after adding the coconut milk. This can cause the coconut milk to separate and become oily rather than staying creamy and emulsified. Always add it at the end and just warm it through.
- Using bottled lime juice. The flavor is flat and often has a bitter, chemical aftertaste that will throw off the entire delicate balance of the soup. Fresh is absolutely non-negotiable here.
- Overcooking the chicken. If you leave the chicken boiling away for too long, it will become tough and stringy. Simmer it just until cooked through, then shred it.
- Skipping the taste-and-adjust step at the end. Soups are all about balance. Not tasting before serving is the biggest gamble—you might miss the opportunity to add that last bit of lime or fish sauce that makes it perfect.
Expert Tips
- Tip: For a clearer, more refined broth, you can strain it after sautéing the aromatics and before adding the chicken. This removes the bits of onion and garlic, giving you a silky-smooth base while keeping all the flavor.
- Tip: Make it a “clean out the fridge” soup. This recipe is incredibly forgiving. Got some leftover broccoli, bell peppers, or even sweet potato? Chop them up and toss them in during the last 10 minutes of simmering.
- Tip: To make it ahead, prepare the entire soup but hold off on adding the lime juice and spinach. Store it in the fridge, and when you’re ready to serve, reheat it gently and then stir in the lime and greens just before serving. This keeps everything bright and fresh.
- Tip: If you want an even deeper flavor, try roasting the chicken thighs first instead of sautéing them. The caramelization adds a wonderful smoky note that plays beautifully with the coconut and lime.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap the chicken broth for a rich vegetable broth and omit the chicken. In its place, you can add cubed firm tofu (add it in the last 5 minutes to heat through) or a can of drained chickpeas. You’ll also want to substitute the fish sauce with soy sauce or tamari, and maybe a splash of vegan Worcestershire sauce to mimic that umami depth.
How long does it keep in the fridge?
It will keep beautifully for 3-4 days in an airtight container in the refrigerator. The flavors often meld and improve on the second day. You’ll notice the soup will thicken as it chills—just add a splash of broth or water when reheating to thin it out to your desired consistency.
My soup is too spicy! How can I fix it?
Don’t worry, this is an easy fix! The quickest solution is to add more coconut milk, which will dilute the heat and add creaminess. A pinch of sugar can also help balance the spice level. For next time, remember to remove the seeds and white membranes from your chili, as that’s where most of the capsaicin (the compound that creates heat) lives.
Can I freeze Coconut Lime Chicken Soup?
You can, but with one major caveat: the texture of the coconut milk can sometimes separate and become a bit grainy upon thawing. It will still taste fine, but the mouthfeel won’t be as silky. If you do freeze it, I’d recommend leaving out the potatoes or other starchy veggies, as they can become mushy. Thaw overnight in the fridge and reheat gently.
What can I use if I can’t find lemongrass?
While the flavor won’t be exactly the same, you can use the zest of one lemon and one lime to mimic lemongrass’s citrusy notes. Add the strips of zest to the pot when you’d add the lemongrass and remove them before serving, just like you would with the stalk.
Coconut Lime Chicken Soup
Make this vibrant Coconut Lime Chicken Soup in just 40 minutes! Creamy coconut broth meets zesty lime for the perfect weeknight meal. Get the easy recipe here!
Ingredients
For the Ingredients
-
1 tbsp coconut oil or neutral oil
-
1 medium onion (finely chopped)
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 stalk lemongrass (bruised and cut into 3-inch pieces)
-
1 red chili (sliced (seeds removed for less heat))
-
500 g boneless, skinless chicken thighs or breast
-
8 cremini or shiitake mushrooms (sliced)
-
1.5 L chicken broth
-
400 ml canned coconut milk (full-fat for creaminess)
-
2 tbsp fish sauce
-
1 tbsp coconut or brown sugar
-
2 limes (juiced (plus wedges for serving))
-
100 g baby spinach or chopped kale
-
1 small bunch fresh cilantro (chopped)
-
4 spring onions (sliced)
Instructions
-
Start by preparing all your ingredients—this soup comes together quickly, so having everything chopped and measured makes the process smooth. Finely chop the onion, mince the garlic, grate the ginger, and slice your mushrooms and chili. Bruise the lemongrass stalk by pressing down on it firmly with the back of your knife until it splinters slightly; this is the trick to unlocking its full aroma.01
-
Heat the coconut oil in your large pot over medium heat. Add the chopped onion and sauté for about 4-5 minutes until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing already. Now, add the garlic, ginger, and the bruised lemongrass pieces. Stir constantly for about a minute—just until fragrant. Be careful not to burn the garlic, as it can turn bitter.02
-
Add the chicken to the pot. If you’re using thighs or breast, you can add them whole—they’ll be shredded later. Let the chicken cook for 2-3 minutes on each side, just until the outside is no longer pink. This step isn’t about cooking it through, but about building a flavorful fond on the bottom of the pot.03
-
Now, pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot with your spoon. Those little bits are pure flavor gold. Add the sliced mushrooms and the red chili. Bring the soup to a boil, then immediately reduce the heat to a gentle simmer. Let it bubble away for about 15-20 minutes, or until the chicken is completely cooked through and tender.04
-
Carefully remove the chicken from the pot and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces. It should pull apart very easily. While you’re doing this, fish out the lemongrass stalks from the broth and discard them—they’ve done their job.05
-
Return the shredded chicken to the pot. Reduce the heat to low. Now, stir in the coconut milk, fish sauce, and coconut sugar. The sugar isn’t meant to make it sweet, but to round out the sharp and salty flavors. Heat it through gently—you don’t want to boil it vigorously once the coconut milk is in, as it can sometimes separate.06
-
Turn off the heat. This is the most important part: stir in the fresh lime juice and the handfuls of baby spinach. The residual heat will wilt the spinach perfectly without making it slimy. Taste the broth now—this is your moment to adjust. Need more salt? A dash more fish sauce. More tang? Another squeeze of lime. It should be a beautiful balance of creamy, salty, sour, and savory.07
-
Ladle the hot soup into deep bowls and garnish generously with fresh chopped cilantro and sliced spring onions. Serve immediately with extra lime wedges on the side for people to customize their bowl. The vibrant green against the creamy white broth is just… stunning.08
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