Gingery Coconut Chicken Soup
with Farro, Carrots & Lime
- Wheat
- Tree Nuts
- Soy
It sounds obvious to say a soup is warming—it’s served hot, after all—but this version is like a pair of cozy socks for your insides! Ginger, curry powder, and sweet Thai chile sauce add a ton of warming flavors. Instead of the usual rice or noodles, our chefs added fiber-rich farro, an ancient grain that adds a delightfully chewy texture and nuttiness to each bowl. So get those spoons ready (and maybe surprise yourself with lower heating bills, too).
Ingredients
6 ounce
Carrots
1 thumb
Ginger
1 unit
Lime
10 ounce
Chicken Breast Strips
1 tablespoon
Curry Powder
¾ cup
Farro
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 ounce
Sweet Thai Chili Sauce
(Contains: Soy)
Not included in your delivery
1 teaspoon
Sugar
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim, peel, and dice carrots into 1⁄2-inch pieces. Peel and mince or grate ginger. Zest and quarter lime.
• Heat a drizzle of oil in a large pot over medium-high heat. Add carrots; season with 1⁄4 tsp salt (1⁄2 tsp for 4 servings). Cook, stirring occasionally, until slightly softened, 4-6 minutes. • Add ginger; cook, stirring, until fragrant, 30 seconds more.
• Pat chicken* dry with paper towels. Add chicken and a drizzle of oil to pot with carrots. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Season with curry powder, 1⁄4 tsp salt (1⁄2 tsp for 4 servings), and pepper. Stir until evenly coated.
• Add 1⁄2 cup farro (1 cup for 4 servings; be sure to measure—we sent more) to pot with chicken mixture. Cook, stirring, 1 minute. • Stir in stock concentrates and 2 1⁄2 cups warm water (4 cups for 4), scraping up any browned bits from bottom of pot. Season with a big pinch of salt. • Cover pot and bring to a boil, then immediately reduce heat to low. Simmer, covered, until flavors meld and farro is tender, 25-30 minutes.
• Thoroughly shake coconut milk in container before opening. • Stir in coconut milk, chili sauce, and 1 tsp sugar (2 tsp for 4 servings). Bring to a boil over medium-high heat, then reduce heat to low. Simmer until flavors meld, 4-5 minutes.
• Stir in juice from two lime wedges (four wedges for 4 servings). Season with salt and pepper to taste. • Divide soup between bowls. Sprinkle with lime zest. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious blend of coconut, curry, ginger, and lime flavors; some found it needed more spice or seasoning.
- Ease of prep: Customers appreciated how simple and quick this soup was to make, though a few noted longer cook times than expected.
- Suggestions: Consider adding extra vegetables like spinach or onions; some preferred rice or noodles over farro for texture and cooking time.
- Leftovers: The soup reheats well, with flavors developing nicely; farro may absorb liquid, thickening leftovers considerably.
- Texture: Many enjoyed the chewy farro, while others found it an unusual addition; some preferred a soupier consistency.
Reviews from our home cooks
Absolutely delicious!!! The fresh ginger, coconut milk and Thai Chili paste combined for depth of flavor, and the farro worked perfectly. Thank you for this amazing soup.
Simple preparation of a savory dish! When my wife walked in with the smell of ginger, and the delicious result of the carrots and coconut complementing the chicken and farro....it turned her day around.
Delicious soup! Just a hint of coconut and ginger. Curry flavor was just enough. I added extra lime juice. It was wonderful. The farro was a good filler.
We love this soup! Great flavor, easy to make and the farro makes it super filling. We fight over the leftovers!
Easy to make, hearty meal for colder weather. The mouthfeel of the farro is wonderful. The coconut-lime-ginger flavors are so good together.
I've never used farro in my cooking. It had a pleasant burst of flavor with each bite. I usually make my curry soup with potatoes, but I enjoyed this recipe with the carrots.
The curry and ginger flavors were lost with the concentration of chicken stock so I added more ground ginger and curry powder. The chili sauce did add another level of flavor I liked. Curry needs time to develop and build flavor so for me this was a starting point. I would cook the farro separately in the broth. The next day the farro had soaked up almost all of the liquid so I no longer had soup. To the carrots I would process/mash a portion to bring the carrot flavor forward and add a small tomato and maybe an onion to help build the flavor. Ultimately this still tasted like chicken soup with carrots.
We enjoyed this. I split it right before adding the farro and kept some without it with a plan to eat it with rice or with steamed farro. My husband liked this second way but I personally really loved the soup and thought the farro worked perfectly
The bright curry coconut flavors were spot on, and we loved the texture of the farro and chicken. We had some cilantro which was a great garnish at the end. Would order this one again!
This is by far the best recipe. I particularly love the subtle taste of the ginger, coconut and sweet chili sauce combined. It took a long time to prep as far as soups go, but the final result was well worth it.
