Coconut Lime Noodle Soup
Coconut Lime Chicken Noodle Soup Recipe – So yummy and refreshing you would want more than one bowls.
Servings: 4 people
Calories: 513kcal
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 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.
Notes
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.
Nutrition
Serving: 4people | Calories: 513kcal | Carbohydrates: 84g | Protein: 38g | Fat: 25g | Saturated Fat: 19g | Cholesterol: 102mg | Sodium: 1526mg | Fiber: 2g | Sugar: 5g