Coconut-Lime Chicken Soup with Ginger and Cilantro

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 6 cups)
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 tbsp neutral oil
• 1 medium yellow onion, thinly sliced
• 1.5 tbsp fresh ginger, finely minced
• 3 garlic cloves, minced
• 1 mild chili (Fresno or jalapeño), seeded and thinly sliced
• 1 stalk lemongrass, trimmed and smashed (or 1 tbsp lemongrass paste)
• Zest of 1 lime + 3 tbsp fresh lime juice
• 4 cups low-sodium chicken broth
• 1 can (13.5 oz/400 ml) full-fat coconut milk
• 6 oz cremini mushrooms, sliced
• 2 cups baby bok choy, sliced
• 2 cups cooked shredded chicken
• 1.5 tbsp fish sauce (or soy sauce)
• 1 to 1.5 tsp brown sugar
• 1/2 tsp kosher salt, plus more to taste
• 1/2 cup cilantro leaves and tender stems, chopped
• 2 scallions, thinly sliced; lime wedges, for serving

Do This

• 1. Warm oil in a pot over medium heat. Sauté onion 4 minutes until translucent.
• 2. Stir in ginger, garlic, chili, and lime zest; cook 1 minute until fragrant.
• 3. Add broth, lemongrass, and mushrooms. Simmer 10 minutes to infuse.
• 4. Stir in coconut milk and brown sugar; return to a gentle simmer, 3 minutes.
• 5. Add shredded chicken and bok choy; cook 3 to 5 minutes until hot and tender.
• 6. Off heat, stir in lime juice, fish sauce, and cilantro. Adjust salt. Serve with scallions and lime wedges.

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Why You’ll Love This Recipe

• Creamy, comforting coconut broth balanced by bright lime and fresh herbs.
• Southeast Asian–inspired flavor with accessible supermarket ingredients.
• Weeknight-friendly: 40 minutes start to finish, especially with rotisserie chicken.
• Easy to customize for spice level, protein, and veggies.

Grocery List

• Produce: Yellow onion, ginger, garlic, mild chili (Fresno or jalapeño), limes, lemongrass, cremini mushrooms, baby bok choy, cilantro, scallions
• Dairy: None
• Pantry: Coconut milk, low-sodium chicken broth, fish sauce (or soy sauce), brown sugar, neutral oil, kosher salt, black pepper

Full Ingredients

Aromatics and Flavor Base

• 1 tbsp neutral oil (avocado, canola, or grapeseed)
• 1 medium yellow onion, thinly sliced
• 1.5 tbsp fresh ginger, finely minced or grated
• 3 garlic cloves, minced
• 1 mild chili (Fresno or jalapeño), seeded and thinly sliced
• 1 stalk lemongrass, tough outer layer removed, trimmed, and lightly smashed into 2 to 3 pieces (or 1 tbsp lemongrass paste)
• Zest of 1 lime (microplaned)
• Optional but excellent: 2 to 3 kaffir lime leaves, torn

Liquids and Seasoning

• 4 cups (960 ml) low-sodium chicken broth
• 1 can (13.5 oz/400 ml) full-fat coconut milk
• 1.5 tbsp fish sauce (or soy sauce for a fish-free option)
• 1 to 1.5 tsp light brown sugar or palm sugar
• 3 tbsp fresh lime juice (from about 2 limes), plus extra wedges for serving
• 1/2 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Protein and Vegetables

• 2 cups cooked shredded chicken (about 10 oz/285 g; rotisserie works great)
• 6 oz (170 g) cremini mushrooms, thinly sliced
• 2 cups baby bok choy, thinly sliced (or 3 cups baby spinach)

Finish and Garnish

• 1/2 cup cilantro leaves and tender stems, chopped
• 2 scallions, thinly sliced
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Prep the aromatics and garnishes

Thinly slice the onion and chili; mince the ginger and garlic. Zest one lime and juice enough limes for 3 tablespoons. Trim and smash the lemongrass into a few pieces to help release its oils. Slice the mushrooms and bok choy. Chop the cilantro and slice the scallions; set garnishes aside.

Step 2: Sauté to build flavor

In a medium soup pot or Dutch oven, warm the oil over medium heat. Add the onion and cook, stirring, until translucent and lightly softened, 4 to 5 minutes. Add the ginger, garlic, chili, and lime zest; cook for 45 to 60 seconds until fragrant, being careful not to brown the garlic.

Step 3: Infuse the broth

Pour in the chicken broth. Add the smashed lemongrass and, if using, torn kaffir lime leaves. Stir in the mushrooms. Bring to a gentle simmer and cook for 10 minutes to infuse the aromatics.

Optional if starting with raw chicken breast: Simmer the broth with 2 small boneless chicken breasts for 12 to 14 minutes until just cooked through (165°F). Transfer to a board, shred with two forks, and set aside. Strain out lemongrass and lime leaves and return the broth to the pot before proceeding.

Step 4: Add coconut milk and balance the sweetness

Reduce the heat to medium-low. Stir in the coconut milk and brown sugar. Bring back to a gentle simmer (do not boil vigorously, which can cause the coconut milk to separate) and cook for 3 minutes.

Step 5: Warm the chicken and wilt the greens

Add the shredded chicken and bok choy. Simmer gently until the chicken is heated through and the greens are tender, 3 to 5 minutes.

Step 6: Finish with lime, fish sauce, and herbs

Turn off the heat. Stir in the lime juice, fish sauce, and cilantro. Taste and adjust: add more lime for brightness, fish sauce or salt for savoriness, or a pinch more sugar for balance. Ladle into bowls and top with scallions. Serve immediately with extra lime wedges.

Pro Tips

• Use full-fat coconut milk for the creamiest texture and to prevent curdling; keep the soup at a gentle simmer after adding it.
• Smash lemongrass with the side of a knife to release essential oils, and leave it in large pieces so it is easy to remove.
• Season at the end with lime juice and fish sauce for a bright, layered finish.
• Include chopped cilantro stems in the pot; they add lots of flavor without overpowering the soup.
• Make it heartier by serving over cooked jasmine rice or adding a handful of soaked rice noodles in the last few minutes.

Variations

• Vegetarian: Use vegetable broth, replace chicken with cubed firm tofu and extra mushrooms, and season with soy sauce or tamari.
• Noodle Bowl: Add 6 oz soaked rice noodles in Step 5 and simmer until tender; serve immediately to avoid overcooking.
• Spicy: Add a sliced Thai chili or a teaspoon of chili crisp at the finish for gentle heat that complements the lime and coconut.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over low heat until steaming; avoid a hard boil to keep the coconut milk smooth. The broth base (through Step 3) can be made 2 to 3 days ahead; add coconut milk, chicken, greens, and lime just before serving. For freezing, cool completely and freeze up to 2 months; for best texture, add greens and cilantro fresh after reheating. If adding noodles, store and reheat them separately so they do not over-soften.

Nutrition (per serving)

Approximate: 360 calories; 24 g fat (16 g saturated); 13 g carbohydrates; 2 g fiber; 25 g protein; 780 mg sodium. Values will vary based on brands and salt level of broth and fish sauce.