This rich chicken soup has a hint of coconut milk and Jamaican spices to give it a unique island flavor. Serve topped with mozzarella, crispy tortilla strips and a wedge of lime.

Marie Johnston
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor or indoor grill for medium heat. Grill chicken breasts for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks.

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  • In a large pot, combine the chicken, water, bouillon and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil.

  • Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.

Nutrition Facts

196 calories; 11.3 g total fat; 35 mg cholesterol; 540 mg sodium. 10.6 g carbohydrates; 14.6 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/16/2008
I am extremely pleased with this recipe! I reduced the water by half but increased the coconut milk and tomatoes. I also doubled the spices except for the red hot sauce (Sriracha in my case). Next time I will leave the quantity of tomatoes as is but continue with the reduced water and doubled coconut milk and spices. I used vegetarian chicken substitute and bottled lime juice and we served it with the shredded pizza cheese we had on hand. This was fantastic. My fiance is a VERY picky eater and he enjoyed it and said I should definitely make it again! It has a nice warm spiciness to it without being uncomfortably hot. If I could give it six stars I would. Read More
(9)

Most helpful critical review

Rating: 3 stars
10/26/2016
Needs some additional veggies...a bit too watery as written. Read More
25 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/16/2008
I am extremely pleased with this recipe! I reduced the water by half but increased the coconut milk and tomatoes. I also doubled the spices except for the red hot sauce (Sriracha in my case). Next time I will leave the quantity of tomatoes as is but continue with the reduced water and doubled coconut milk and spices. I used vegetarian chicken substitute and bottled lime juice and we served it with the shredded pizza cheese we had on hand. This was fantastic. My fiance is a VERY picky eater and he enjoyed it and said I should definitely make it again! It has a nice warm spiciness to it without being uncomfortably hot. If I could give it six stars I would. Read More
(9)
Rating: 4 stars
11/29/2005
Good recipe -- easy to prepare and a very interesting mixture of flavors. Don't skimp on the lime! If I make it again I might add rice to make it a little heartier. Read More
(9)
Rating: 5 stars
06/16/2008
I am extremely pleased with this recipe! I reduced the water by half but increased the coconut milk and tomatoes. I also doubled the spices except for the red hot sauce (Sriracha in my case). Next time I will leave the quantity of tomatoes as is but continue with the reduced water and doubled coconut milk and spices. I used vegetarian chicken substitute and bottled lime juice and we served it with the shredded pizza cheese we had on hand. This was fantastic. My fiance is a VERY picky eater and he enjoyed it and said I should definitely make it again! It has a nice warm spiciness to it without being uncomfortably hot. If I could give it six stars I would. Read More
(9)
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Rating: 4 stars
11/14/2007
VERY good soup! I agree with half the water and double the spices otherwise the ingredients are drowned out and the soup is too watery. I added avocado slices and fresh chopped cilantro at the end. Use about a 1/4 slice of lime for each bowl. I also added a little rice to make it more hearty. Read More
(6)
Rating: 4 stars
07/09/2007
I used about half the amount of water and doubled the spices. I thought it was really good. I don't love soups for meals but this one is an exception for me. Read More
(5)
Rating: 5 stars
03/24/2011
We really really liked this one. It tasted like a cross between Mexican lime soup (Sopa de Lima from this site is terrific) and Tom Ka Gai. I made the following adjustments per our tastes: homemade chicken broth rotisserie chicken doubled all spices except allspice used a can juices of Rotel for the tomatoes light coconut milk. I used more chicken broth than the recipe calls for having a total yield of 11.5 cups of soup. In the future I will also add an onion because I can't see any good reason not to. Be free-handed with the lime juice it's the secret ingredient that makes everything come together. Your soup will only taste as good as your broth does -- so use a brand of bouillon or stock that you know and love! Thanks for sharing your recipe this was a delicious low-calorie dinner for us tonight:) Read More
(4)
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Rating: 4 stars
01/11/2010
Yes halve the water double the spices (incl ginger & garlic.) Adding rice or lots of tortilla chips bulks it up. A big hit! Read More
(3)
Rating: 4 stars
04/01/2007
This was good but I had to double the spices. I didn't have any thyme or lime and I really think the lime is essential because as I made it it was just okay but for the leftovers I will definitely be making sure I go buy a lime. I was expecting a stronger coconut flavor and would maybe consider losing some of the chicken broth and doing a full can of coconut milk next time. Also the cheese didn't really seem essential. It's probably fine without it. Just don't forget the lime! Read More
(2)
Rating: 5 stars
02/09/2009
We took the advice of double spices and less water. Excellent recipe. Unexpected and delicious. Perfect for when we're "tired of the same old stuff." Read More
(2)
Rating: 5 stars
02/23/2009
This soup was very good! I took other people s recommendations and doubled all the spices including the garlic and ginger I also used 2 green onions with the whites a 13.5oz can of unsweetened coconut milk and 1 cup rice. (I would recommend long grain rice like jasmine) I made this recipe more like a traditional soup by browning the chicken in olive oil in a stock pot until done. Removed it from the pan then added the carrot ginger garlic and green onion and cooked until soft ( I chopped every thing small) deglazed the pan with the 6 cups water added the chicken flavor chicken and rice and cooked until the rice was done then I put in the rest of the ingredients and heated until hot. I served it with the cheese chips lime (a must) and avocados. It was great I will make it again. Read More
(2)
Rating: 3 stars
10/26/2016
Needs some additional veggies...a bit too watery as written. Read More