Crispy Chicken Coconut-Lime Soup

 Noble Pig Crispy Chicken Coconut Lime Soup
We had quite a storm this past weekend and that usually means a pot of soup needs to happen. I happen to love lime flavor in soup and had a dozen or more limes just sitting in my fridge drawer. 

In my mind I thought I would create a more brothy soup, but as the rain raged on, I wanted something thick and hardy, almost bisque like. By adding rice and pureeing it with my stick blender (right in the pot), I got exactly what I wanted....complete deliciousness.

This recipe calls for a special seasoning I have really been using lately, Lawry's Fire Roasted Chile & Garlic. It's in the same type of container as their seasoning salt and seems to be available in most grocery stores. It really has a distinct flavor and you will use it in lots of things...think popcorn. Yum.

Noble Pig Crispy Chicken Coconut Lime Soup perfect on a cold day
Honestly this recipe took like a half hour to put together. Perfect for a weeknight meal or lunch. Hopefully you can make it soon.

Noble Pig Crispy Chicken Coconut Lime Soup perfect dinner

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Crispy Chicken Coconut-Lime Soup

Recipe from: Created by Cathy Pollak for | Serves: 4


  • 32 oz chicken stock (not broth)
  • 1 can (13-14 oz) lite (unsweetened) coconut milk
  • juice of 2 limes
  • 1 Tablespoon fish sauce
  • 4 teaspoons Lawry's Fire Roasted Chile & Garlic, divided
  • 2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 cups previously cooked jasmine rice
  • 1 Tablespoon butter
  • 2 lbs skinless, boneless chicken thighs (remove any other visible fat)
  • 1 Tablespoon vegetable oil
  • lime wedges for garnish


  • In a large, heavy bottomed pot add chicken stock, coconut milk, lime juice, fish sauce, 2 teaspoons of the Lawry's seasoning, soy sauce, black pepper, cayenne and rice. Bring to a boil and let simmer for 10 minutes, just enough to get the flavors mixed together.
  • Using a hand-held stick blender, puree soup. (If you don't have a stick blender, you can use a regular blender. But please know that your soup will not be as thick. A stick blender does not puree as finely as a regular blender and leaves you with a thicker base. Or only pulse the regular blender to the consistency you prefer.) Once blended add butter and set soup back on stove under low heat and covered to keep warm. Keep an eye on it so it doesn't burn.
  • Season chicken with the remaining 2 teaspoons of chile & garlic seasoning. Heat a skillet with vegetable oil to medium-high heat. Add chicken and cook for 2-3 minutes each side. Remove the chicken and slice it into strips as you see in the picture. Add the chicken back to the skillet (you can even add a bit more seasoning if you like) and finish cooking the chicken. The best way to get it crispy is not to disturb it that much. Let it cook a couple minutes and then move it around. Since we are using chicken thighs they will stay juicy.
  • Fill a bowl with soup, and add crispy chicken on top. Squeeze lime juice over the chicken and serve.

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10 Comments and 3 Replies

  1. That seasoning sounds great! I think I will have to pick some up and make some popcorn!

  2. Love these flavors and the crispy chicken sounds so good!

  3. I love this soup idea, sounds so delicious and is so creative!

  4. I would definitely like to dive head first into this bowl of soup. Love all the flavors in it.

  5. Dianne T. 5

    This looks like something I’d like to try! I’m wondering if you can share some brand name ideas for chicken stock (not broth)? Or, should I make some stock?


  6. Great flavors! I need to try this soon! Yum!

  7. This is definitely my kinda soup right here! I can almost taste it :)

  8. I always love spicing up weeknights with something different and new. This scrumptious soup would definitely fit the bill – it looks amazing, Cathy!

  9. rachel 10

    Oh my word!! That sounds SO delish! Love all those flavors.. definitely giving this a try!

  10. Alice C 11

    Is there any substitute for fish sauce??? I am allergic to anything that comes out of the water but I would love to try this soup. It sounds amazing and I would like to add it to my favorite recipes.

    • Cathy 12

      Hmmm, while it’s not the same taste, I would do a blend of Worcestershire sauce and soy sauce.

      • Alice C 13

        Thank you. Having never tasted fish sauce (or the soup itself) I won’t know the difference. Although Worcestershire sauce has a little anchovy in it, I can probably squeak by. Thanks again.


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