Well, here we are — my final recipe post of the year. I can’t believe how fast the months have passed. For many of us, the start of a new year means renewed focus on healthy eating and weight loss goals, so I wanted to share a light, flavorful soup to kick things off.
This Coconut Lime Chicken Soup is warm, refreshing, and perfect for a cold winter day. It’s full of bright, aromatic flavors yet remains light and satisfying. Soup is a smart choice when you want something filling that won’t load you up on calories, and it’s a great strategy to enjoy a bowl before attending a party or special meal where richer options are available. Each serving of this soup is just 3 Points (Weight Watchers), making it a sensible option for a healthy meal or appetizer.
Serve a generous bowl with a fresh salad for a healthy lunch, or offer it as a starter to help curb overeating later in the evening. The serrano peppers add a spicy kick; if you prefer a milder soup, reduce the number of peppers or omit them entirely. Preparation is straightforward and this soup comes together quickly.
Wishing you a safe and healthy start to the new year. Thank you to everyone who has followed along — your encouragement and shared efforts make the journey easier and more enjoyable. Cheers to a great year ahead!
Coconut Lime Chicken Soup
Bright, light, and comforting, this spicy coconut lime soup combines fresh ingredients and simple preparation for a family-ready meal.
Ingredients
- 1 (15 oz) can light coconut milk
- 8 oz skinless, boneless chicken breast
- 2 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1 small onion, halved and thinly sliced
- 1 head bok choy, chopped
- 3 small pieces (about 3–5 inches) lemongrass stalks
- 5 cups fat-free chicken broth
- 2 serrano peppers, diced (reduce to 1 or 1/2 for less heat)
- 2 tsp sugar
- 1/3 cup fresh cilantro, chopped
- 3 tbsp fish sauce
- Juice of 4 limes
Instructions
- Lightly spray a large pot or Dutch oven with olive oil and heat over medium-high.
- Smash the lemongrass stalks lightly with the flat side of a knife to release flavor. Add the onion, garlic, ginger, lemongrass, serrano peppers, and 1/4 cup of the chicken broth to the pot. Cook until the onions begin to soften, about 5 minutes.
- Add the chicken and pour in the remaining chicken broth. Bring to a boil, then reduce heat to medium, cover, and simmer until the chicken is cooked through, about 8–10 minutes.
- Remove the chicken to a plate and shred it with two forks. Return the shredded chicken to the pot.
- Stir in the lime juice, sugar, bok choy, fish sauce, coconut milk, and cilantro. Cook another 4–5 minutes, until the bok choy is tender. Remove lemongrass stalks before serving.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 6
Culinary tradition: Thai
Calories: 125
Fat: 4g
Protein: 12g
Entire recipe makes 6 servings
Serving size: 1 1/2 cups
Each serving = 3 Points
PER SERVING: 125 calories; 4g fat; 9g carbohydrates; 12g protein; 1.5g fiber