Gingery Coconut Chicken Soup with Farro, Carrots and Lime

There’s something magical about a bowl of soup that wraps you in warmth from the inside out. This gingery coconut chicken soup does exactly that-it’s like a cozy blanket for your taste buds. The combination of fresh ginger, curry powder and sweet Thai chili sauce creates a deeply aromatic broth that’s both soothing and invigorating.

Instead of the usual rice or noodles, we’ve added farro-an ancient grain with a delightful chewiness and nutty flavor. Paired with tender chicken, sweet carrots and a splash of lime, every spoonful is a perfect balance of creamy, spicy and tangy. Get your spoons ready for a soup that’s as nourishing as it is delicious.

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Ingredients

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim, peel and dice the carrots into ½-inch pieces. Peel and mince or grate the ginger. Zest the lime, then cut it into quarters.
2. Heat a drizzle of oil in a large pot over medium-high heat. Add the carrots and season with ¼ teaspoon salt (use ½ teaspoon if making 4 servings). Cook, stirring occasionally, until the carrots begin to soften, about 4-6 minutes. Add the ginger and cook, stirring, until fragrant, about 30 seconds.
3. Pat the chicken dry with paper towels. Add the chicken and another drizzle of oil to the pot. Cook, stirring occasionally, until the chicken is browned and cooked through, 4-6 minutes. Season with the curry powder, ¼ teaspoon salt (½ teaspoon for 4 servings) and a pinch of pepper. Stir to coat evenly.
4. Add ½ cup farro (1 cup for 4 servings; measure carefully-you may have extra) to the pot. Cook, stirring, for 1 minute. Stir in the chicken stock concentrates and 2½ cups warm water (4 cups for 4 servings), scraping up any browned bits from the bottom. Season with a generous pinch of salt. Cover the pot and bring to a boil, then immediately reduce the heat to low. Simmer, covered, until the farro is tender and the flavors meld, 25-30 minutes.
5. Shake the coconut milk container well before opening. Stir the coconut milk, sweet Thai chili sauce and 1 teaspoon sugar (2 teaspoons for 4 servings) into the soup. Bring to a boil over medium-high heat, then reduce the heat to low and simmer until the flavors come together, 4-5 minutes.
6. Stir in the juice from two lime wedges (four wedges for 4 servings). Season with salt and pepper to taste. Ladle the soup into bowls, sprinkle with the lime zest and serve with the remaining lime wedges on the side. (Note: Chicken is fully cooked when it reaches an internal temperature of 165°F.)

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast strips?

Yes, boneless skinless chicken thighs work well. Just adjust cooking time as needed until they reach 165°F.

Is farro gluten-free?

No, farro is a type of wheat and contains gluten. For a gluten-free option, substitute with rice or quinoa.

Can I make this soup ahead of time?

Absolutely. The soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed.