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Ginger Lime Chicken Mushroom Soup

lime chicken soup
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Ingredients

Scale
  • 2 tbsp fresh ginger, minced
  • 2 tbsp lime juice, freshly squeezed
  • 1 lb boneless skinless chicken breasts, diced into 1/2-inch cubes
  • 1 cup mushrooms, thinly sliced (cremini, shiitake, or button)
  • 4 cups chicken broth, low-sodium preferred
  • 1 tbsp soy sauce
  • Salt and pepper to taste
  • 2 cloves garlic, minced (optional)
  • 3–4 green onions, sliced, whites and greens separated (optional)
  • 1 medium carrot, thinly sliced (optional)
  • 2 small baby bok choy, roughly chopped (optional)
  • 1 small Thai chili, thinly sliced (optional)
  • 1/4 cup fresh cilantro, roughly chopped (optional)
  • 1 tbsp neutral oil for cooking
  • 1/2 cup coconut milk (optional)

Instructions

  1. Heat oil in a large pot over medium heat. Add minced ginger and garlic (if using) and white parts of green onions. Sauté for 1-2 minutes until fragrant.
  2. Add sliced mushrooms and increase heat to medium-high. Cook for 3-4 minutes until mushrooms release moisture and begin to brown at edges.
  3. Add diced chicken and cook for 3-4 minutes until exterior turns opaque and lightly golden. Season lightly with salt and pepper.
  4. Pour in chicken broth, lime juice, and soy sauce. Bring to a gentle boil, then reduce heat to maintain a simmer.
  5. Season with salt and pepper to taste, then cover partially and simmer for 15 minutes to allow flavors to meld.
  6. If using carrots, add them 5 minutes before serving. For baby bok choy or other leafy greens, add in the final 2 minutes of cooking.
  7. Remove from heat. For a creamier version, stir in coconut milk. Adjust seasoning with additional lime juice, soy sauce, or salt as needed.
  8. Ladle hot soup into bowls and garnish with fresh cilantro, green onion tops, and Thai chili if desired. Serve with lime wedges on the side.

Notes

  • For maximum flavor, use a microplane grater for the ginger to create a fine paste that releases more oils.
  • Mix different mushroom varieties for complex flavor and texture.
  • Add half the lime juice during cooking and reserve the other half to add just before serving for the brightest citrus flavor.
  • Store in the refrigerator for up to 3 days or freeze (without coconut milk) for up to 3 months.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: ginger lime chicken mushroom soup, ginger chicken soup, lime chicken soup, mushroom chicken soup, easy chicken soup

Find it online: https://www.joyliciousrecipes.com/ginger-lime-chicken-mushroom-soup/