“Put the lime in the coconut and drink it all up.”
Sweet, now that I got that song stuck in your head, go turn up the volume on your speakers and make this cozy coconut soup. Its tangy, creamy, filling, and great for a cold day! Enjoy.
Chicken Lime Coconut Soup
Total Preparation/ Cooking time: 20- 25 minutes
Serves: 3-4 servings
Gluten free, soy free & dairy free
1/2 Tablespoon coconut oil
4 large carrots, chopped
1-2 lbs chicken breasts, diced
2-3 Tablespoons Trader Joe's chili lime seasoning
1 teaspoon salt (or to taste at end)
5 garlic cloves, minced
3 green onion sprigs, chopped
1 can full fat coconut milk
2 cups bone broth (I used chicken)
juice of 1/2 lime
2-3 cups spinach
In a medium pot, melt the coconut oil over medium-high heat.
Once the coconut oil has melted, add the chicken and carrots. Stir.
Season with salt and chili lime seasoning and let saute, stirring occasionally.
Once the chicken is cooked on the outside (they will be more white than pink in color), turn down the heat to medium and add the minced garlic to the pot. Stir.
Let cook for about 3 minutes, uncovered and stirring occasionally.
Add the green onions, stir to mix and let cook for 1 more minute.
Next, add the coconut milk, bone broth and lime juice and stir.
Cover and bring to a simmer.
Once the soup is simmering, turn the heat down to low.
Uncover (careful - watch out for the steam that may billow out and into your face) and add the spinach.
Stir, then let cook for 5 minutes.
Serve and enjoy hot or put into the fridge to reheat and eat later.