This was so easy and quick to make, while being packed with flavors.  Also, the broth was slightly thicker, which I liked.

I calls for Thai Seasoning blend, which I wasn’t able to find.  So, I had to wing it.  I used this recipe as a foundation, but mostly ended up adding the listed ingredients that I had on hand in portions that made sense to me.

Rating = 

*This is modified from a recipe that I pulled out of a magazine a few years ago.  I’m not able to determine which one!

Coconut-Lime Chicken Soup


  1. 4 cooked chicken thighs, meat shredded
  2. 2 cups water
  3. 15 oz can unsweetened coconut milk
  4. 1 small bunch carrots
  5. 1/4 cup lime juice
  6. 1 tablespoon soy sauce
  7. Thai seasoning blend
  8. 1/4 teaspoon salt
  9. Cilantro/parsley
  10. lime wedges

Thai Seasoning Blend:

  1. Ground cumin
  2. Kosher salt
  3. Ground white and black pepper
  4. Lemongrass paste
  5. Fresh lime zest
  6. Ground ginger
  7. Dried mint
  8. Organic raw sugar
  9. Seems like I missed the garlic, maybe next time!


  1. In large sauce pan combine chicken, water, coconut milk, carrots, lime juice, soy sauce, Thai seasoning, and salt.
  2. Boil, reduce heat.
  3. Simmer covered for about 8 minutes or until carrots are crisp/tender.
  4. Ladle into bowls, sprinkle with additional seasoning, cilantro, and lime.
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