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Coconut Lime Noodle Soup Recipe
Adapted from: Everyday Food, March 2012
Serves 4 | Prep Time: 10 minutes | Cook Time: 10 minutes
Ingredients:
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
Method:
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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SHARE THE RECIPE & PHOTOS:
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.
Ashlee, thanks for your comment. I am glad that you love this coconut lime noodle soup! :)
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!
Hi Angel, for this recipe, you can just use salt if you don’t have fish sauce. Just season to taste.
For fish taste, I use the Tra Chang brand (or “Scale”) brand. The label is a scale.
I love these flavors – this looks delicious!!!
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.
Thanks.