Coconut milk, lime juice and fresh ginger create a flavorful base for this chicken and noodle soup.
| Coconut Lime Chicken Soup | Print |
Author: Marla Hingley
Prep time:
Cook time:
Total time:
Serves: 6
Coconut milk, lime juice and fresh ginger create a flavorful base for this chicken and noodle soup.
Ingredients
- ½ pkg dried flat rice noodles
- 3½ cups GF chicken broth
- 1½" piece of ginger, sliced
- 1 (13oz) can coconut milk (full fat is better, but can use light)
- 2 chicken breasts, thinly sliced
- 6 Tbsp lime juice
- 3 Tbsp fish sauce
- 2 tsp brown sugar
- ½-1 jalapeno, thinly sliced
- ½ cup fresh cilantro leaves, coarsely chopped
Instructions
- In a large pot, bring broth and ginger to a boil. Cover, reduce heat and simmer for 10 minutes then add coconut milk and chicken.
- Once chicken is completely cooked, about 5 minutes, add the remaining ingredients and simmer another 10 minutes. Season to taste with salt if necessary.
- Meanwhile prepare noodles: break noodles into thirds (a little bigger than bite size), then prepare noodles according to package and cook until tender. Drain and add to soup.
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