The following recipe, video and photography were provided by our partner, Alissa DiSanto of Sauced By Sunday.
After one spoonful of this coconut-lime creation, you’ll have a new zest for soup season!
The best thing about this soup is that it provides all of the creamy goodness we crave in the cold winter months, while also carrying a refreshing tang from fresh lime juice!
With added heartiness from rice and chicken, and a little immune friendly flavor from fresh ginger, enjoy a bowl or two when you’re looking for comfort food with a twist.
- Cook time:
- Prep time:
- Total time:
- 2 Tbsp. olive oil
- 1 lb. (3 5 oz. packs) fresh shiitake and baby Bella mushrooms, sliced
- Salt and pepper
- 1 onion, diced
- 4 garlic cloves, minced
- 1 jalapeno, seeded and finely diced
- 2 Tbsp. fresh ginger, peeled and grated
- 6 cups Heinen’s chicken stock
- 2 Gerber’s CARE Certified boneless skinless chicken breasts, shredded
- 2 cups Heinen’s pre-cooked rice
- 1 13.5 oz. can full fat coconut milk
- Juice of 4 limes
- 1 Tbsp. coconut palm sugar
- 1 bunch fresh basil, chiffonade
- In a stockpot over medium heat, warm 2 Tbsp. of olive oil. Add the mushrooms and season with salt and pepper. Cook until they just begin to soften and turn light brown in color, about 4-5 minutes. Remove from the pot and set aside.
- In the same pot, add the onion, garlic and jalapeno. Sauté until the onion begins to turn translucent. About 5 minutes.
- Add the chicken stock and ginger to the onion, garlic and jalapeno. Scrape up all of the brown bits on the bottom of the pot and stir to combine.
- Add the shredded chicken and rice. Bring to a boil, then immediately reduce the heat to a simmer for an additional 10 minutes.
- Add the cooked mushrooms, coconut milk, coconut sugar and lime juice. Stir to combine and heat for another 2-3 minutes.
- Add a handful of basil to the pot, reserving some for the garnish. Serve immediately and top with basil.
Note: The rice will absorb a lot of the broth. You may need to add more broth or coconut milk if making this soup in advance. You can also keep the rice separate until you’re ready to serve to avoid the soup turning into a stew.