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This Coconut Lime Soup (or Lime in the Coconut Soup, as I like to call it) provides a delightful balance of mouthwatering flavour. It makes a delicious lunch or a quick and easy dinner that tastes better than take-out!
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This Thai-inspired soup combines the best of both worlds as a creamy, warming comfort food with a light and refreshing twist. That's why it's one of my favourite spring dishes. It's so comforting on rainy, damp days while still providing an uplifting zing of citrusy flavour.
Plus, it's loaded with nourishing veggies and brown rice Thai Noodles, making it hearty enough for a light meal. It's also delicious with cooked chicken and makes a great way to use up leftovers.
Is Coconut Lime Soup Healthy?
As it turns out, Harry Nelson's song "Put the Lime in the Coconut" does hold merit. The combination of lime and coconut is quite nutritious, and putting them together can actually make you feel better.
Both are full of nutrients that offer digestive and immune-supporting properties.
Health Benefits
Promotes healthy digestion. Coconut is full of medium-chain fatty acids that can improve the absorption of fat-soluble nutrients, while the sour taste and acidity of lime can stimulate the production of digestive juices.
Immune-supporting. Limes are an excellent source of vitamin C and are rich in antioxidants, while both coconut and lime contain antiviral and antibacterial properties.
Anti-inflammatory. Lime and coconut can help to balance the body's ph levels and are both rich in anti-inflammatory properties and nutrients, including lauric acid and vitamin C.
Seasonal Benefits
Spring is a great time to enjoy the benefits of naturally sour foods, like lime, which stimulates the digestive and detoxification system after a season of heavy and hearty winter meals. This soup is also perfect for the change of seasons, providing a balance of lightness and warmth.
Summer is a great time to make this light and refreshing soup with fresh, seasonal vegetables. It's also a delicious way to stay hydrated during the warmer seasons.
Autumn and winter (or soup season) is always the perfect time to warm up with a steamy, comforting bowl of soup. Between the richness of vitamin C and vibrant tropical flavours, this Coconut Lime Soup can be a great way to ward off seasonal colds and the winter blues.
How to Make Coconut Lime Soup with Thai Noodles
This Coconut Lime Soup with Thai noodles is an easy one-pot meal that tastes even better than takeout! It's made with simple, whole-food ingredients and comes together in less than 30 minutes. Follow the steps below or watch the video.
What You Will Need
Equipment
- Large soup pot (2 - 3 qts) to make a single batch of this recipe.
- Stovetop to heat the soup.
- Wooden Spoon for stirring to prevent sticking and scratching.
- Ladle for serving.
Ingredients
- Coconut milk adds a rich, smooth, creamy flavour and satiating good fats.
- Lime provides a tangy, refreshing flavour and a good dose of vitamin C.
- Chicken or vegetable broth gives this soup a savoury base full of easily absorbable nutrients.
- Thin Thai noodles (vermicelli) are made from rice, making them gluten-free. I like using brown rice noodles to add even more fibre to this hearty soup.
- Cremini mushrooms add a delicious texture and umami flavour. They also provide fibre, B vitamins and minerals such as selenium, zinc and potassium.
- Kale adds even more flavour, fibre, vitamin C, magnesium, and B6.
- Celery provides a slight crunch, natural sodium, vitamin C, magnesium, and many B vitamins.
- Garlic and onion offer a depth of flavour. Plus, thanks to their sulphur-containing compounds, they offer a myriad of health benefits that support the heart, liver and immune function.
- Quality mineral salt brings all the flavours together. It's also unrefined and a great source of trace minerals. You can use Himalayan, Celtic or Sea salt.
Step 1: Sauté
First, heat the extra virgin olive oil (or unrefined coconut oil) in a medium to large soup pot. Then add the minced garlic and chopped onion.
Sauté for a minute or two or until the garlic and onion become fragrant. Next, add the sliced cremini mushrooms. Continue to sauté for another few minutes or until the mushrooms begin to soften and darken. Then, add the chopped celery and kale. Cook for another minute, stirring well to prevent sticking.
Step 2: Simmer
Pour in the broth (either chicken or vegetable). Turn the heat up and bring to a rolling boil. Once bubbling, turn the heat down to continue to simmer.
Step 3: Add Coconut & Lime
Once the broth is simmering, pour in the coconut milk and add the lime juice and zest. Stir and mix well.
Step 4: Add Noodles
Next, carefully place the Thai noodles into the soup. Continue stirring as the noodles cook. Keep a close eye on them as they cook quickly, only taking a couple of minutes. If they are overcooked, they may break into small pieces.
Step 5: Add Cooked Chicken (Optional)
This Coconut Lime Soup is perfect for using up leftover chicken! Add the cooked chicken immediately after you add the noodles. Cooked shrimp or crispy tofu are also delicious protein options you can add instead.
Finally, add salt and pepper to taste.
For an extra special touch, this soup is delicious garnished with lime slices, fresh sprouts and, if you prefer a kick, a dash of chilli flakes.
Substitutions & Variations
Chicken Broth or vegetable broth can be used for this recipe. Vegetable broth gives it a lighter feel with a more herbaceous flavour, while chicken broth provides that classic smooth and satiating richness. If you need to make this soup vegetarian or vegan, make sure to use vegetable broth.
Ramen noodles can make a great substitution for thin Thai noodles (vermicelli).
Other vegetables can be used or added. Broccoli, beet tops, bok choy and collard greens are a few that make great additions or substitutions.
My Top Tips
- Don't overcook to prevent the noodles from getting soggy and breaking into pieces. It's best to remove the soup from the heat once the noodles are cooked and serve immediately.
- Add fresh noodles if reheating. This soup is delicious for lunch. However, it's best to leave the noodles out when making ahead. Since they don't take long to cook, it's easy enough to add them when reheating the soup.
- Add lime after boiling for the freshest, brightest flavour.
Storing & Saving
This soup is best served hot and fresh immediately after making, since the noodles can become overcooked when reheated. However, it does make a delicious lunch! So, when making ahead, you can always leave the noodles out and add them when reheating.
This soup can be refrigerated for up to 3 days if stored in a well-sealed container. Make sure it is cooled before placing it in the fridge.
What to Pair with Coconut Lime Soup
This Coconut Lime Soup is hearty enough to be a meal in itself, yet light enough to serve as a side or starter. Almond flour flatbread is one of my favourites to serve with this soup. It also pairs well with lemon-roasted broccoli, sandwiches, rice paper wraps, chicken, shrimp, and salad.
FAQs
Due to the fats in the coconut milk, some separation may occur when thawing and reheating. If you want to freeze this Coconut Lime soup, skip adding the noodles until reheating, make sure it is fully cooled before freezing and thaw overnight in the fridge before reheating. For the best texture, you can also skip adding the coconut milk before freezing and add it when reheating to prevent any separation.
When freezing, store it in a well-sealed container, leaving at least an inch of room to allow for expansion.
No, the creaminess of this soup comes purely from the coconut milk; it is completely dairy-free.
Yes, this Coconut Soup is made with Thai noodles which are rice-based, making them gluten-free! This soup is also loaded with with vegetables so you can also make a grain-free version by leaving the noodles out.
Recipe Highlights
Versatile. This Coconut Lime Soup is incredibly versatile, allowing you to customize it to what you have on hand. It can also be made vegetarian or vegan-friendly.
Quick and Easy. Making this Coconut Lime Soup is a simple one-pot meal, coming together in just less than 30 minutes.
Nourishing. Full of vitamin and mineral-rich whole foods, this soup provides a myriad of nutrients, making it a clean and healthy lunch, dinner or starter.
Refreshing. Thanks to the zing of lime and hydrating coconut milk, this soup is full of refreshing, tantalizing flavour.
Dairy-free and gluten-free. This soup is made with ingredients that are naturally free of dairy and gluten.
More Soup Recipes
If you try this Coconut Lime Soup recipe, let me know how it turns out by leaving a comment and rating below. Also, make sure you're following along on Pinterest, Instagram, Facebook and Flipboard for more wildly nutritious recipes!
Coconut Lime Soup with Thai Noodles
Print RecipeIngredients
- 2 tablespoon Extra Virgin Olive Oil (or Unrefined Coconut Oil)
- 2 - 3 Garlic Cloves (Minced)
- 1 Medium Cooking Onion (Chopped )
- 1 cup Cremini Mushrooms (Sliced)
- 2 Stalks Kale (Chopped)
- 2 Large Celery Stalks (Chopped)
- 4 Cups Vegetable Broth (or Chicken Broth)
- 2 Cups Coconut Milk
- Zest and Juice of 1 Lime
- 100 grams Thin Thai Noodles (Vermicelli)
- 1 teaspoon Himalayan / Sea Salt (or to Taste)
- 1 cup Cooked Chicken (Optional + See Notes)
Instructions
- First, heat the extra virgin olive oil (or unrefined coconut oil) in a medium to large soup pot. Then add the minced garlic and chopped onion.Sauté for a minute or two or until the garlic and onion become fragrant. Next, add the sliced cremini mushrooms. Continue to sauté for another few minutes or until the mushrooms begin to soften and darken. Then, add the chopped celery and kale. Cook for another minute, stirring well to prevent sticking.
- Pour in the broth (either chicken or vegetable). Turn the heat up and bring to a rolling boil. Once bubbling, turn the heat down to continue to simmer.
- Once the broth is simmering, pour in the coconut milk and add the lime juice and zest. Stir and mix well.
- Next, carefully place the Thai noodles into the soup. Continue stirring as the noodles cook. Keep a close eye on them as they cook quickly, only taking a couple of minutes. If they are overcooked, they may break into small pieces.
- This Coconut Lime Soup is perfect for using up leftover chicken! Add the cooked chicken immediately after you add the noodles.
- This soup is best served hot and fresh immediately after making, since the noodles can become overcooked when reheating. However, leftovers can be refrigerated for up to 3 days.Finally, add salt and pepper to taste. For an extra special touch, this soup is delicious garnished with lime slices, fresh sprouts and, if you prefer a kick, a dash of chilli flakes.
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