What's cooking?...Chicken Coconut Lime Soup

Now that winter has finally hit DC, I have been on the search for good soup recipes. Luckily Pinterest just happens to be the perfect place to look.

I found a recipe called Creamy Coconut Lime Soup and it sounded too good to be true. It also sounded unlike a soup and more like some kind of dessert. I was very curious about this one. Not only was it amazingly delicious, but it was so easy to make! Andy could not stop talking about how much he loved the soup. The other night he actually ate two bowls of it with about an hour in between. He claimed he was full, but it tasted so good he wanted more. I did find this soup quite filling, but I think that was because of all the chicken.

The recipe calls for buying a rotisserie chicken and using that, but I boiled 2 very large chicken breasts instead. That way it was a bit healthier. I boiled them in a covered pan of water, then let them simmer for about 30 minutes. After that, I put them in the refrigerator to cool down. Once they were cooled I used two forks to shred the chicken before adding it to the soup.

The original recipe didn't call for cilantro, but I added it to my recipe. I like the subtle added flavor, and of course the color. Without the cilantro it seemed too bland for my tastes, but you could definitely leave it out or substitute it for something else. I love to mix and match recipes.

Creamy Chicken Coconut Lime Soup

Ingredients

• 1/2 purchased rotisserie chicken, shredded, or two boiled chicken breasts shredded
• 2 cups water
• 1 14 oz lite coconut milk
• 1 1/2 cups thinly bias-sliced carrots (about 2-3 medium)
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon soy sauce
• 2 teaspoons Gourmet Garden Thai Herb & Spice Blend (If you can't find this, try Thai green curry paste. I used the paste and it worked great!)
• 1/4 teaspoons salt
• Cilantro (finely chopped)
  
• Sliced Lime (optional)

Directions

1. Remove and discard skin and bones from rotisserie chicken. Shred the meat using two forks, pull chicken apart. In a large saucepan combine shredded chicken, the water, cilantro, coconut milk, carrots, lime juice, soy sauce, Thai herb & spice blend, and salt. Bring to boiling, reduce heat. Simmer, covered, about 8-10 minutes or until carrots are crispy tender.
2. Ladle soup into bowls. Serve with slice lime.

I found this recipe on Pinterest, on this blog.