Coconut Lime Noodle Soup
November 04th, 2012 14 Comments

Coconut Lime Noodle Soup

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Coconut Lime Noodle Soup


Coconut Lime Noodle Soup Recipe

Adapted from: Everyday Food, March 2012
Serves 4 | Prep Time: 10 minutes | Cook Time: 10 minutes


32 ounces low sodium chicken broth
2 inches piece ginger, cut into 1/4 inch thick
1 can 13.5 ounces coconut milk
1 pound boneless, skinless chicken breast, thinly sliced
8 medium-sized shrimp, shelled and deveined
3 tablespoons fish sauce or salt to taste
2 teaspoons light brown sugar or regular sugar
4 Thai chilies, stems off
6 tablespoons fresh lime juice, (approximately 3-4 limes)
2 cups bean sprouts (optional)
3/4 pound fresh thick rice noodle
3/4 cup packed fresh cilantro leaves


Prepare the chicken broth in a large pot. Add in the ginger and boil the chicken broth on high heat. Turn the heat to medium and simmer for 10 minutes.

Add the coconut milk and return to simmer. Transfer the sliced chicken and shrimps into the chicken broth and let it cook through, approximately 3 minutes.

Slowly stir in the fish sauce and sugar. Then add the Thai chilies, lime juice, bean sprouts and 1/2 cup fresh cilantro leaves. Stir in the fresh rice noodle and serve immediately.

Garnish the noodle with the remaining 1/4 cup of fresh cilantro leaves.

Cook’s Note:

If using packaged rice noodles, follow the package instructions before adding into the broth. If you have lemongrass at home, feel free to add it into the soup to infuse the flavor. Cut the white part of the lemongrass into 4-inch strips and lightly pounded to release the fragrance and aroma.

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14 comments... read them below or add one

  1. Just by looking at the pictures made me even hungrier. Now this is what I am talking about when it comes to noodles. Asians really have a lot of variety in food preparations that is why they don’t easily get tired of eating the same kind of food.

  2. Angel says:

    Hi, I would love to make this lovely noodle soup. Just one question though…how do you choose your fish sauce? I’ve never used this ingredient before and is a little bit intimate :) thank you!

  3. I love these flavors – this looks delicious!!!

  4. angustia says:

    Wow! This is such a wonderful dish – just reading the ingredients and looking at your photo makes my mouth waters. I live in a small city that’s got very limited selection of asian products. I`ve not seen any thick rice noodles…..what noodles would you recommend for substitute?
    Can I use linguini or fetuccini or spaghetti.

  5. Ann says:

    Just tried this recipe and it turned out a real winner! It is super easy and quick – prep and plated (bowled) in 30 mins! And really delicious to boot :-)
    Thank you, Bee!

  6. Da Jung says:

    I just made this and my fiance and I LOVED it! Thank you for such a delicious recipe. I did make some modifications. I added baby corn, water chestnuts, tripled the amount of (small) shrimp, a little corn starch to thicken it up, serranos instead of thai chilis, and topped it off with fresh basil leaves. I will definitely make this again!

  7. Nana says:

    Do we have to cook the rice noodles before putting it in the mixture or cook it while it is in the mixture?
    Thanks for the recipe, looks great! ^^

  8. RedLips says:

    Can I substitute fresh coconut juice for the coconut milk?

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