Ginger Lime Chicken and Mushroom Soup with Cilantro Rice Recipe

Ash Tyrrell

Ginger Lime Chicken and Mushroom Soup with Cilantro Rice Recipe

I have to tell you, making this Ginger Lime Chicken and Mushroom Soup with Cilantro Rice was such a comforting experience. From the moment I started sautéing the garlic and ginger, my kitchen filled with an irresistible aroma. Every spoonful felt like a warm hug, balancing zesty lime with earthy mushrooms and tender chicken.

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Prep Time 15

Cook Time 35

Ingredients Method Notes

Ingredients

Olive oil — 1 tablespoon to sauté aromatics without burning.
Sweet onion finely diced — 1, adds sweetness and depth.
Garlic cloves minced — 6, fresh garlic gives a vibrant flavor; avoid pre-minced jars.
Fresh ginger finely minced — 3–4 tablespoons, provides a warming zing that balances lime.
Mushrooms shiitake, cremini, or button, thinly sliced — 6 ounces, fresh mushrooms release natural umami.
Chicken broth or stock — 4 cups homemade or low-sodium is best for rich flavor.
Cooked shredded chicken — 1½ cups, leftover rotisserie works perfectly.
Freshly grated lime zest — 1 teaspoon adds a fragrant citrus lift.
Kosher salt and freshly ground black pepper — to taste.
Lime wedges — for serving fresh lime enhances the final flavor.
Fresh cilantro chopped — for garnish, adds freshness and color.
Jasmine rice — 2 cups aromatic and fluffy.
Water or chicken broth — 3 cups broth adds extra depth.
Unsalted butter — 1 tablespoon enriches the rice without overpowering.
Kosher salt and black pepper — to taste.
Limes zest finely grated — 2, for bright citrus notes.
Fresh lime juice — 3 tablespoons gives a zesty punch.
Fresh cilantro chopped — ¾ cup, vibrant and refreshing in rice.

Method

Rinsing the rice under cold water removes excess starch, keeping it fluffy. Simmer the rice in water or broth with butter, salt, and pepper until fully absorbed. Once done, fluff with a fork and gently mix in lime zest, lime juice, and cilantro to infuse fresh flavor.
Heat olive oil in a large pot and sauté onions, garlic, and ginger until fragrant and golden. Add sliced mushrooms and cook until tender, releasing their natural juices. Pour in chicken broth, stir in shredded chicken and lime zest, then simmer for 20–25 minutes, adjusting seasoning as needed.
Spoon warm cilantro lime rice into bowls, ladle the hot soup on top, and sprinkle with chopped cilantro. Add lime wedges on the side for an optional bright squeeze. Each bite combines savory broth, aromatic rice, and fresh herbs for a satisfying experience.

Notes

I like using homemade chicken broth; it adds a richer, deeper flavor.
To make the mushrooms extra flavorful, I sauté them until golden before adding liquid.
Freshly grated lime zest makes a noticeable difference compared to pre-packaged.
I sometimes stir in thin carrot ribbons or spinach for color and extra nutrients.
Toasted sesame oil drizzled at the end gives a subtle, nutty depth.