
Here’s a flavor-packed way to perk up any leftover chicken hanging around the fridge: give it new life with a creamy coconut milk base, a blend of spicy Thai seasonings, and plenty of lime juice for extra zing.

Recipe from Paleo Leap
Visit Site- Prep: 20 m
- Cook: 20 m
- Total: 40 m
- Servings: 4
Ingredients
- 2 lb chicken cooked, cut into pieces
- 15 oz coconut milk (1 can + a few tbsp)
- 3 cups chicken broth
- 1/4 cup lime juice
- 3 medium carrots shredded
- 1 cup broccoli shredded
- 1 cup rutabaga shredded
- 2 tsp Thai seasoning (instructions below)
- 1 lime cut into wedges
- salt
- pepper
Thai Seasoning
- 1/2 tsp curry powder
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp salt
Instructions
- Combine the chicken broth, coconut milk, lime juice, Thai seasoning, shredded vegetables and chicken pieces in a large saucepan. Season to taste with salt and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 15 minutes or until the vegetables are getting slightly tender.
- Serve warm, with lime wedges.
- Dinners + MainsKeto Cheese Soufflé
Creating a soufflé was something that I thought would be impossible. I’...
- Dinners + MainsSesame Almond Zoodle Bowl
The sesame almond zoodle bowl is the perfect vehicle for this amazing sa...
- Dinners + MainsCreamy Spinach Alfredo Zucchini Rolls
Whether it’s BBQ season or you’re just in the mood for something smoky a...
- Dinners + MainsKeto Broccoli and Cheese Soup
It’s time to get comfy and cozy with a delicious bowl of cheese and broc...