

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.



Honestly this recipe took like a half hour to put together. Perfect for a weeknight meal or lunch. Hopefully you can make it soon.

Print Recipe Ingredients 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 Directions 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.