Coconut Lime Noodle Soup

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4.56 from 18 votes

Coconut Lime Noodle Soup

Coconut Lime Chicken Noodle Soup Recipe – So yummy and refreshing you would want more than one bowls.

Prep Time10

Cook Time10

Total Time20

Course: Noodles

Cuisine: Thai Recipes

Keyword: Coconut Lime Noodle Soup

Servings: people

Author: Bee Yinn Low

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

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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