Gingery Coconut Chicken Soup with Farro, Carrots and Lime

This soup is like a warm hug in a bowl. With tender chicken, hearty farro and a creamy coconut broth spiced with ginger and curry, it’s both comforting and exciting. The sweet chili sauce adds a gentle heat that lingers, while fresh lime zest brightens every spoonful.

Instead of the usual rice or noodles, we use farro-an ancient grain with a delightful chew and nutty flavor. It soaks up the fragrant broth beautifully, making each bite satisfying. Ready in under an hour, this soup is perfect for busy weeknights when you crave something nourishing.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 quarter it.
2. Heat a drizzle of oil in a large pot over medium-high heat. Add the carrots and season with ¼ teaspoon salt (½ teaspoon for 4 servings). Cook, stirring occasionally, until slightly softened, 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 curry powder, ¼ teaspoon salt (½ teaspoon for 4 servings) and pepper. Stir until evenly coated.
4. Add ½ cup farro (1 cup for 4 servings; measure carefully-we sent 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 big pinch of salt. Cover the pot and bring to a boil, then reduce the heat to low. Simmer, covered, until the farro is tender and flavors meld, 25-30 minutes.
5. Shake the coconut milk well before opening. Stir the coconut milk, sweet Thai chili sauce and 1 teaspoon sugar (2 teaspoons for 4 servings) into the pot. Bring to a boil over medium-high heat, then reduce to low. Simmer until flavors meld, 4-5 minutes.
6. Stir in the juice from two lime wedges (four wedges for 4 servings). Season with salt and pepper to taste. Divide the soup among bowls. Sprinkle with lime zest and serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with brown rice, quinoa or pearl barley. Adjust cooking time accordingly.

Is this soup dairy-free?

Yes, this soup is naturally dairy-free as it uses coconut milk instead of cream.

Can I make this soup vegetarian?

Absolutely! Replace the chicken with extra firm tofu or chickpeas and use vegetable stock concentrate instead of chicken.