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Coconut Lime Chicken Noodle Soup Recipe – So yummy and refreshing you would want more than one bowls!
Even though Southern California enjoys warmth and eternal sunshine most of the year, it’s beginning to get colder, especially in the mornings and nights.
In colder days, I love preparing myself a piping hot noodle soup or rice dishes.
The warmth from cooking in the kitchen and the noodles or rice never fail to warm me up.
One of the recipes that I have meant to try is this coconut lime noodle soup.
Its taste is very similar to tom kha gai or Thai chicken and coconut soup.
I always love a serving of tom kha gai and with noodles, it makes a perfect and filling meal, especially for lunch.
There are all sorts of Asian noodles available in the market, fresh or dried.
For this recipe, it’s best served with rice noodles.
The dried and packaged rice noodles or rice sticks look almost like spaghetti, except that they look white-ish in color instead of pale yellow.
Rice sticks are usually broader compared to rice vermicelli, which are thin rice noodles.
If you live close to an Asian market, you can also get plain fresh (wheat) noodles, and they are available in Chinese, Taiwanese, or Korean food stores. Japanese udon will work great, too.
Ultimately, the noodles you choose is your personal preference, I am sure you will enjoy the final dish nonetheless.
For the protein, I chose thin slices of chicken breast and also shrimp for this coconut lime noodle soup.
The creamy, savory, and slightly sour soup was utterly delicious and appetizing.
More importantly, it’s really easy to make and absolutely delightful.
It’s gratifying to have a bowl of this coconut lime noodles, especially when you are feeling the chills from outside.
I am going to make this noodle dish again tomorrow, for my friend who will be visiting.
I am just so excited at the thought that I will be eating this delicious noodle dish again very soon!
Frequently Asked Questions
This recipe is only 702 calories per serving.
What To Serve With Coconut Lime Noodle Soup
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Coconut Lime Noodle Soup
Ingredients
- 32 oz (907g) low sodium chicken broth
- 2 inches (5cm) ginger, cut into 1/4 inch thick
- 13.5 oz (385g) 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 (340g) fresh thick rice noodle
- 3/4 cup packed fresh cilantro leaves
Instructions
- Prepare the chicken broth in a large pot. Add the ginger and bring the broth to a boil over high heat. Then reduce the heat to medium and simmer for 10 minutes.
- Add the coconut milk and return to a simmer. Transfer the sliced chicken and shrimp into the broth and cook until fully cooked, approximately 3 minutes.
- Slowly stir in the fish sauce and sugar. Then add the Thai chilies, lime juice, bean sprouts, and 1/2 cup of fresh cilantro leaves. Stir in the fresh rice noodles and serve immediately.
- Garnish the noodles with the remaining 1/4 cup of fresh cilantro leaves.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for sharing this amazing post.
Since my husband’s type 2 diabetes has worsened, we’ve looked for low carb alternatives for many things. One discovery is Shirataki noodles–made from Japanese Konjac roots with almost zero calories and zero carbs and available in many supermarkets. They don’t have much taste, but great texture and were a terrific addition to this soup. These noodles plus a dab of artificial sweetener significantly drop the carb and calorie load of this delicious soup without affecting the fantastic flavor. I used my own tasty homemade chicken broth, left over from the poached chicken I used for enchiladas a couple of days ago.
sounds delicious but can I use pre cooked shrimp or regular chilies
You could try!
Hi! This looks wonderful! I only rarely can find fresh Thai peppers. What would be the best substitute: fresh serranos or dried japones?
Serranos are fine.
Do you use sweetened coconut milk in this recipe?
Unsweetened.
Are Thai chilies hot?
Yes.
great cook you teaching stele is very imaging
Can I substitute fresh coconut juice for the coconut milk?
No, it’s different but you can use milk…the taste will be different though.
If I use regular milk in place of coconut milk will it curdle when I add lemon/lime juice at the later stage? Thanks.
Add towards the end and it won’t.
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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! ^^
Yes cook first is better.
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!
Sounds so good!
Do you add the chicken raw to the broth?