Coconut Lime Soup with Chicken and Shrimp (options for Essential Oils, Instant Pot, and Slow Cooker)Keto, Paleo, Whole30 recipe options included. Eating healthier should be fun and delicious! This Coconut Lime Soup is one my whole family loves.
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Coconut Lime Soup – with Chicken and Shrimp
(options for Essential Oils, Instant Pot, and Slow Cooker)
Keto, Paleo, Whole30 Recipe
Paleo and Whole30 eaters include a wide variety of differences depending on goals and where in the process you are. If you are on the auto-immune protocol for Paleo, be sure to make adjustments accordingly. For those doing Whole30, you will need to use strictly the coconut milk, no cream, and no Swerve – check other foods and make sure you’ve been cleared to have them. Basically, here’s what’s banned on the Whole30 diet: grains, sugar and substitutes, dairy, alcohol, and legumes.
Make adjustments according to your tastes and dietary needs. I personally LOVE cream, so I use both heavy cream and coconut milk in my soup. If you need ingredients, check both Thrive Hive and Amazon – or visit your local stores.
Coconut Lime Soup Ingredients
- Ginger oil, or 1 piece of 1 inch. size ginger, peeled – if neither are available, powdered ginger can work.
- Lime essential oil, or 1 Tbsp. lime zest and ¼ cup lime juice
- 6 cups low-sodium chicken broth ( I use my homemade chicken broth)
- 1½ lb. skinless, boneless chicken thighs, cut into 1” pieces
- 8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
- 1 13.5-oz. can coconut milk or coconut cream
- 1 cup heavy cream (optional – not for AIP Paleo or Whole30)
- 2 Tbsp. fish sauce (optional)
- 1 tsp Swerve – granulated (not for Whole30 – read about Swerve here.)
- Lemongrass, or 2 stalks fresh – tough outer layers removed
- Chili oil, cilantro – chopped, and lime wedges (for serving)
*make your own chili oils and learn about the many health benefits here
Essential Oils Recipe for Coconut Lime Soup
- If using essential oils – add broth to a pot and bring to low boil, then add chicken and simmer 5 minutes.
- Return to boil. Reduce heat, add mushrooms and simmer, stir occasionally, until chicken is cooked and mushrooms are tender, about 20 minutes.
- Stir in coconut milk, fish sauce, and Swerve.
- Add lime, ginger, and lemongrass drops and stir to incorporate.
- Serve with chili oil, cilantro – chopped, and lime wedges.
Fresh Lemongrass and Ginger Recipe Option
- Smash lemongrass and ginger lightly with knife back, then cut lemongrass into 4” pieces and slice ginger.
- Bring lemongrass, ginger, lime, and broth to a boil in a large saucepan.
- Reduce heat and simmer 10 minutes. Strain broth into clean saucepan; discard solids.
- Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked and mushrooms are tender, 20 minutes.
- Stir in coconut milk, fish sauce, and Swerve.
- Divide soup into bowls. Serve with chili oil, cilantro, and lime wedges.
Instant Pot Recipe (Pressure Cooker) – Coconut Lime Soup
- Prepare lemongrass and ginger as listed above in fresh recipe. Or follow the oils directions also listed below.
- Set on Saute setting, add spray oil or tsp. of olive oil or coconut oil to Instant Pot, add chicken, and sear on both sides until brown. Add lemongrass, and ginger and stir for one minute. Cancel to stop Saute setting.
- Press the Manual button. Add broth. Close the lid and pressure cook on high pressure for 15 minutes.
- After the cooking time is complete, press Cancel and carefully release pressure according to your pressure cooker directions to completely release, open lid and remove lemongrass and ginger, if using fresh – shred chicken with two forks or remove and cut in pieces.
- Add mushrooms.
- Close lid and pressure cook for an additional 5 minutes. When cooking has finished press “Cancel” and release the steam pressure again.
- Stir in coconut milk, fish sauce, and Swerve.
- If using fresh – stir in lime zest and juice.
- If using essential oils – stir in ginger, lemongrass, and lime.
- Divide soup into bowls. Serve with drop of cinnamon oil, cilantro, and lime wedges.
Slow Cooker Recipe – Coconut Lime Soup
- Place chicken on bottom of slow cooker.
- Top with lemongrass and ginger if using fresh.
- Cook on low for 4 – 6 hours. Skim out the lemongrass and ginger if using fresh. Add lime juice and zest.
- Stir in coconut milk or cream slowly.
- Stir in lemongrass, lime, and ginger if using essential oils.
- Serve with cilantro sprinkled on top.
Fast Frugal Tip
I like to use a leftover whole chicken. We enjoy it baked for dinner one evening and save the bones and leftover meat. Throw it in a pot, fill with water, bring to a boil, then reduce and simmer during the day for a couple or few hours. Check water levels occasionally, to make sure it doesn’t evaporate. You can even add end pieces of celery to broth. Once you have a nice broth, skim well or pour through a strainer into another bowl. Separate meat from bones, remove any celery pieces. Add meat back to broth to use immediately, or store in the freezer until needed. If using from freezer, just add to pot and follow directions for various cooking methods. Learn how I make my own chicken broth here. Need to learn more about freezing it? Go here.
- Ginger oil, or 1 piece of 1 inch. size ginger, peeled - if neither are available, powdered ginger can work.
- Lime essential oil, or 1 Tbsp. lime zest and ¼ cup lime juice
- 6 cups low-sodium chicken broth ( I use my homemade chicken broth)
- 1½ lb. skinless, boneless chicken thighs, cut into 1” pieces
- 8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
- 1 13.5-oz. can coconut milk or coconut cream
- 1 cup heavy cream (optional - not for AIP Paleo or Whole30)
- 2 Tbsp. fish sauce (optional)
- 1 tsp Swerve - granulated (not for Whole30 - read about Swerve here.)
- Lemongrass, or 2 stalks fresh - tough outer layers removed
- Chili oil, cilantro - chopped, and lime wedges (for serving)
- Essential Oils Recipe for Coconut Lime Soup
- If using essential oils - add broth to a pot and bring to low boil, then add chicken and simmer 5 minutes.
- Return to boil. Reduce heat, add mushrooms and simmer, stir occasionally, until chicken is cooked and mushrooms are tender, about 20 minutes.
- Stir in coconut milk, fish sauce, and Swerve.
- Add lime, ginger, and lemongrass drops and stir to incorporate.
- Serve with chili oil, cilantro - chopped, and lime wedges.
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- Fresh Lemongrass and Ginger Recipe Option
- Smash lemongrass and ginger lightly with knife back, then cut lemongrass into 4” pieces and slice ginger.
- Bring lemongrass, ginger, lime, and broth to a boil in a large saucepan.
- Reduce heat and simmer 10 minutes. Strain broth into clean saucepan; discard solids.
- Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked and mushrooms are tender, 20 minutes.
- Stir in coconut milk, fish sauce, and Swerve.
- Divide soup into bowls. Serve with chili oil, cilantro, and lime wedges.
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- Instant Pot Recipe (Pressure Cooker) - Coconut Lime Soup
- Prepare lemongrass and ginger as listed above in fresh recipe. Or follow the oils directions also listed below.
- Set on Saute setting, add spray oil or tsp. of olive oil or coconut oil to Instant Pot, add chicken, and sear on both sides until brown. Add lemongrass, and ginger and stir for one minute. Cancel to stop Saute setting.
- Press the Manual button. Add broth. Close the lid and pressure cook on high pressure for 15 minutes.
- After the cooking time is complete, press Cancel and carefully release pressure according to your pressure cooker directions to completely release, open lid and remove lemongrass and ginger, if using fresh - shred chicken with two forks or remove and cut in pieces.
- Add mushrooms.
- Close lid and pressure cook for an additional 5 minutes. When cooking has finished press "Cancel" and release the steam pressure again.
- Stir in coconut milk, fish sauce, and Swerve.
- If using fresh - stir in lime zest and juice.
- If using essential oils - stir in ginger, lemongrass, and lime.
- Divide soup into bowls. Serve with drop of cinnamon oil, cilantro, and lime wedges.
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- Slow Cooker Recipe - Coconut Lime Soup
- Place chicken on bottom of slow cooker.
- Top with lemongrass and ginger if using fresh.
- Cook on low for 4 - 6 hours. Skim out the lemongrass and ginger if using fresh. Add lime juice and zest.
- Stir in coconut milk or cream slowly.
- Stir in lemongrass, lime, and ginger if using essential oils.
- Serve with cilantro sprinkled on top.