Coconut-Lime Chicken & Vegetable Soup
A bright, fragrant soup with tender chicken, zesty lime, and a creamy coconut base, ideal for a nourishing lunch. This asian-inspired whole30 ready in about 40 minutes pairs medium, finely diced fennel bulb, minced garlic, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, skin removed and cut into 1-inch cubes boneless chicken thighs
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1/2 medium, finely diced fennel bulb
- 2 cloves, minced garlic
- 2 tbsp fresh lime juice
- 1 can (13.5 oz) coconut milk (full-fat, canned)
- 3 cups chicken bone broth
- 1 tsp lime zest
- 2 tbsp, chopped cilantro
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat a large pot over medium heat. Add chicken cubes and cook for 4-5 minutes, stirring occasionally, until golden brown on all sides and no longer pink inside.
- Step 2: Add diced fennel and minced garlic to the pot, stirring to combine. Cook for 2 minutes until fennel softens slightly and garlic becomes fragrant.
- Step 3: Pour in chicken bone broth and bring to a gentle simmer. Add green beans, cover, and simmer for 12-15 minutes until beans are tender but still crisp.
- Step 4: Stir in coconut milk and lime juice, then reduce heat to low. Simmer uncovered for 5 minutes to blend flavors, being careful not to boil.
- Step 5: Remove from heat. Stir in lime zest and chopped cilantro. Season with sea salt and black pepper to taste, adjusting until the flavors balance perfectly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lime Chicken & Vegetable Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lime Chicken & Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic from drying out.
Can I substitute ingredients in Coconut-Lime Chicken & Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lime Chicken & Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Lime Chicken & Vegetable Soup?
Asian whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect whole30 recipe for a weeknight dinner.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
