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.
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!
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Coconut Lime Noodle Soup Recipe
Coconut Lime Chicken Noodle Soup Recipe – So yummy and refreshing you would want more than one bowls.
- 32 ounces low sodium chicken broth
- 2 inches piece ginger, cut into 1/4 inch thick
- 1 can coconut milk (13.5 oz)
- 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.
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.