Trending this week

Editor's picks

Publications

Topics to explore

WeeknightOne-panVegetarianDessertComfortMeal prepGrillingHoliday

All topics

Coconut lime chicken soup

Name: Coconut lime chicken soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 tbsp coconut oil; 1 shallot, sliced; 2 stalks lemongrass, bruised; 1 thumb ginger, sliced; 1 tbsp red curry paste; 6 cups chicken stock; 1 (13.5 oz) can coconut milk; 2 boneless chicken breasts; 8 oz rice noodles; 2 tbsp fish sauce; Juice of 2 limes; Thai basil and chili, for topping

Serves 6 servings

Dante Lopez2 min readOct 31, 2026

Ready in ~50 min · around 1:54 PM

Bright broth, tender chicken, and rice noodles — recovery food that still tastes like a night out.

Story

This is my reset soup: aromatics bloomed in oil, coconut milk added off the boil so it stays glossy, and lime at the very end.

Rotisserie chicken works in a pinch; shred it after the broth is seasoned so it stays juicy.

Recipe

Pantry preview

1 tbsp coconut oil
1 shallot, sliced
2 stalks lemongrass, bruised
1 thumb ginger, sliced
1 tbsp red curry paste
6 cups chicken stock
1 (13.5 oz) can coconut milk
2 boneless chicken breasts
8 oz rice noodles
2 tbsp fish sauce
Juice of 2 limes
Thai basil and chili, for topping

You'll need

Pot or saucepan

Ingredients

Tap to check off (0/12) · 6 servings

Weeknight Family

Written by

Dante Lopez

4 followers

Cook, eater, occasional baker in San Diego. I publish what actually lands on our table.

Made by cooks

Be the first to share how it turned out.

Sign in to log a cook

Responses

Sort

Be the first to respond.

Instructions

Step 1Technique
Heat coconut oil; cook shallot, lemongrass, and ginger until fragrant. Stir in curry paste 1 minute.
- 1 tbsp coconut oil
- 1 shallot, sliced
- 2 stalks lemongrass, bruised
- 1 thumb ginger, sliced
- 1 tbsp red curry paste
- 1 (13.5 oz) can coconut milk
- Thai basil and chili, for topping
Step 2Technique
Add stock and simmer 10 minutes. Poach chicken 12–15 minutes until 165°F; shred and return to pot.
- 1 tbsp red curry paste
- 6 cups chicken stock
- 2 boneless chicken breasts
- Thai basil and chili, for topping
Step 3Technique
Stir in coconut milk and fish sauce; heat through without boiling hard.
- 1 tbsp coconut oil
- 1 (13.5 oz) can coconut milk
- 2 tbsp fish sauce
- Thai basil and chili, for topping
Step 4Technique
Cook noodles separately; divide into bowls. Ladle soup over noodles. Finish with lime juice, basil, and chili.
- 8 oz rice noodles
- Juice of 2 limes
- Thai basil and chili, for topping