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Ginger Lime Chicken and Mushroom Soup

Ginger Lime Chicken and Mushroom Soup
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A soothing bowl of chicken and mushroom soup with bright lime and warm ginger, perfect for cozy meals any time of the year.

Ingredients

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  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh ginger, finely grated
  • 8 ounces mushrooms (shiitake, cremini, or button), sliced
  • 1 pound boneless, skinless chicken thighs or breasts, thinly sliced or shredded
  • 6 cups low-sodium chicken broth
  • 1–2 tablespoons fish sauce or soy sauce (to taste)
  • Zest of 1 lime + 2–3 tablespoons fresh lime juice (to taste)
  • 1 small fresh chili or 1/2 teaspoon red pepper flakes (optional)
  • 1 can (13.5 oz) coconut milk (optional for a creamy version)
  • 1 teaspoon sugar or honey (optional)
  • 2 green onions, thinly sliced
  • Fresh cilantro or parsley, chopped (for garnish)
  • 2 cups baby spinach or sliced bok choy (optional)
  • Cooked rice or rice noodles for serving (optional)
  • Salt and black pepper, to taste

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion and cook for 3–4 minutes until soft. Stir in garlic and ginger, and cook for 30–60 seconds until fragrant.
  3. Add mushrooms and a pinch of salt, cooking for 3–4 minutes until they release moisture and start to brown.
  4. Pour in chicken broth and add sliced chicken; bring to a gentle simmer.
  5. Stir in fish sauce or soy sauce and chili (if using) and simmer for 8–12 minutes until chicken is cooked through.
  6. If desired, stir in coconut milk, keeping it at a gentle simmer.
  7. Turn off the heat and add lime zest and juice; taste and adjust seasoning.
  8. Stir in greens to wilt and top with green onions and cilantro.
  9. Ladle into bowls and add rice or noodles if desired. Serve with extra lime wedges.

Notes

For a vegetarian version, use vegetable broth and replace chicken with extra mushrooms, tofu, or chickpeas. The soup can be refrigerated for up to 3–4 days or frozen for up to 2 months.

Nutrition

Find it online: https://diyprzepisy.com/ginger-lime-chicken-mushroom-soup/

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