Eggs Poached in Coconut-Lime Broth

This Eggs Poached in Coconut-Lime Broth recipe is what happens when comfort food meets clean, fresh flavor. Soft, silky eggs are gently poached in a fragrant coconut milk and lime broth, layered with delicate ribbons of zucchini, and finished with a handful of fresh herbs like cilantro, basil, and scallions.

It’s a dish that feels both restorative and elevated — warm and creamy from the coconut, brightened with lime, and rich in texture thanks to the barely-cooked zucchini. Think of it as a gentler, more aromatic take on traditional poached eggs — great for brunch, light dinner, or even breakfast-for-dinner.

Why You’ll Love This Recipe:

Naturally dairy-free and gluten-free

1. Creamy, brothy, and zesty all in one bite

2. Ready in about 20 minutes

3. Packed with healthy fats and protein

4. Easy to adapt with different veggies or herbs

Final Thoughts:

This Coconut-Lime Poached Egg Bowl is delicate, fragrant, and deeply nourishing — a comfort dish with a tropical, citrusy edge. It’s a quick and beautiful way to enjoy poached eggs in a new way, and it’s the perfect bowl when you want something cozy but light.

Yield: 2 servings

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Eggs Poached in Coconut-Lime Broth

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

This Eggs Poached in Coconut-Lime Brothrecipe is what happens when comfort food meets clean, fresh flavor. Soft, silky eggs are gently poached in a fragrantcoconut milk and lime broth, layered with delicate ribbons ofzucchini, and finished with a handful offresh herbs like cilantro, basil, and scallions.

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Ingredients

• 1 (13.5 oz) can full-fat coconut milk
• ½ cup water or vegetable broth
• 1 garlic clove, minced
• 1 tsp fresh grated ginger
• Zest of ½ lime
• Juice of 1 lime (about 2 tbsp)
• 1 small zucchini, sliced into ribbons or thin rounds
• 2–4 large eggs
• Salt and pepper, to taste
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh basil or mint
• 1 scallion, sliced
• Optional: chili oil or red pepper flakes, for heat

Instructions

1. In a medium saucepan, combine coconut milk, water or broth, garlic, ginger, and lime zest. Bring to a gentle simmer over medium heat, stirring occasionally.
2. Once simmering, add the zucchini and a pinch of salt. Let cook for 2–3 minutes until just tender. Lower the heat to keep the broth at a bare simmer.
3. Crack each egg into a small bowl. Gently slide them into the simmering broth one at a time. Cover and poach for 3–5 minutes, depending on how runny you like your yolks. Remove with a slotted spoon.
4. Stir in the lime juice and adjust seasoning with more salt or pepper to taste.
5. Divide zucchini and broth between bowls. Top each with poached eggs and a generous sprinkle of herbs and scallions. Add chili oil or red pepper flakes if you like heat.
6. Serve as-is or with a side of toasted bread or jasmine rice.

Notes

Add greens: Spinach, kale, or bok choy can be stirred into the broth

Make it heartier: Serve over rice noodles, rice, or with crusty bread

No zucchini? Use thinly sliced asparagus, snap peas, or mushrooms

For extra richness: Swirl in a spoon of miso paste or drizzle with sesame oil

Nutrition Facts

Calories

479

Sugar

3 g

Protein

12 g

Fat

46 g

Carbs

13 g

Sat. Fat

38 g

Cholesterol

186 mg

Fiber

2 g

Net carbs

11 g

Sodium

451 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.