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Ginger Lime Chicken and Rice Soup Recipe
Ash Tyrrell

Ginger Lime Chicken and Rice Soup Recipe

I made this ginger lime chicken and rice soup on a chilly evening when I needed something cozy but still fresh and bright. The moment the ginger hit the pot, my kitchen smelled incredible. When I finally squeezed in that fresh lime juice, it completely transformed the broth. I couldn’t stop going back for another bowl.
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – Helps sauté the aromatics and build the base flavor of the soup.
  • 1 small sweet onion finely chopped – Adds natural sweetness that balances the zingy lime and spicy ginger.
  • 3 garlic cloves minced – Fresh garlic gives a deeper, more aromatic flavor than pre-minced versions.
  • 1 tablespoon freshly grated ginger – Always use fresh ginger for the boldest flavor; powdered won’t give the same brightness.
  • 6 cups chicken stock – Use good-quality or homemade stock for a rich savory base.
  • 1 pound boneless skinless chicken breasts – Lean and tender; they shred beautifully after simmering.
  • ½ cup jasmine rice – Adds subtle floral aroma and soft texture; rinse before using for the best consistency.
  • ½ teaspoon salt adjust to taste – Enhances all the flavors in the broth.
  • ½ teaspoon freshly ground black pepper – Adds gentle heat without overpowering the soup.
  • 1 cup full-fat canned coconut milk – Brings creamy texture and balances the citrus and ginger heat.
  • Zest of 1 lime – Intensifies the citrus flavor without adding extra acidity.
  • Juice of 2 limes – Adds brightness and a refreshing finish. Always use fresh lime juice.
  • 1 cup shredded carrots – Adds color texture, and natural sweetness.
  • 2 cups baby spinach – Stirred in at the end for freshness and nutrients; use fresh not frozen.
  • ¼ cup chopped fresh cilantro – Adds herbal brightness and a fresh finish.
  • 1 to 2 green onions thinly sliced – Perfect for garnish and extra crunch.

Method
 

  1. This soup comes together in simple steps, layering flavors as it cooks. The combination of ginger, lime, and coconut milk creates a comforting yet refreshing bowl. Follow these easy instructions for perfect results every time.
  2. Heat the olive oil in a large pot over medium heat. Add the chopped onion with a pinch of salt and cook until softened and translucent. Stir in the garlic and freshly grated ginger, cooking for another minute until fragrant and aromatic.
  3. Pour in the chicken stock and bring the mixture to a gentle boil. Add the chicken breasts and jasmine rice, then reduce the heat to a simmer. Cover and cook until the chicken is fully cooked and the rice is tender, about 15–20 minutes.
  4. Carefully remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the simmering soup for maximum flavor absorption.
  5. Stir in the coconut milk, shredded carrots, and lime zest. Let everything simmer together for a few minutes to meld the flavors. Add the spinach and cook just until wilted, keeping its bright green color intact.
  6. Turn off the heat and stir in the freshly squeezed lime juice and chopped cilantro. Taste and adjust seasoning with additional salt or pepper if needed. Ladle into bowls and garnish with green onions for a fresh finish.

Notes

  • I always grate the ginger fresh right before adding it. It makes the flavor much brighter and more vibrant.
  • I like to zest the lime before juicing it; the zest adds intense citrus aroma without extra acidity.
  • I let the soup sit for 5–10 minutes before serving. The flavors deepen and blend beautifully.
  • If I want extra richness, I add a tiny splash more coconut milk right before serving.
  • I taste and adjust the lime at the end. Sometimes I add an extra squeeze because I love that zingy finish.