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.
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.
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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.
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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.
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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.
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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.
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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:)
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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!
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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."
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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.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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.
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:)
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!
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.
