Coconut Lime Soup with Chicken and Rice Noodles

Adapted from Everyday Food (March 2012)

This soothing soup offers tender noodles in a mild broth. Thin slices of chicken make it a meal. It can easily be adapted for vegetarians by adding cubes of tofu or additional vegetables. When I was photographing the bowl, it occurred to me that thinly sliced red pepper or julienned carrots would add a pop of color. The original recipe called for a jalapeno, which I omitted. I also added the shiitakes and scallions for another layer of texture.

  • 6.75 oz. package rice sticks
  • 4 cups chicken broth (see tips)
  • 3-inch piece peeled ginger, cut into thin slices
  • 1 – 13.5 oz. can unsweetened light coconut milk
  • 5 oz. thinly sliced shittake mushrooms
  • 1 pound boneless skinless chicken breasts, thinly sliced (see tips)
  • 6 tablespoons fresh lime juice (from 3 limes)
  • 3 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 2 scallions, finely chopped
  • 1/2 cup finely chopped fresh cilantro
  • Soak the rice sticks according to package directions. Drain and set aside.
  • Bring the chicken broth and the ginger to a boil in a medium saucepan. Reduce the heat, cover and allow to simmer for 10 minutes. Add the coconut milk and return to a simmer. Add the mushrooms and chicken and cook until chicken is no longer pink, about 4 minutes. Add the lime juice, fish sauce and brown sugar, stirring to combine. Toss in the scallions and cilantro and cook for another minute.
  • Fill deep bowls with a serving of noodles, then ladle the soup into them. Serve with additional cilantro, if desired.
  • Quick Tips
  • 1. This recipe is gluten free if you use rice noodles. Thought I’d mention it in case you care!
  • 2. If you’ve made a roast chicken earlier in the week, you can use the leftover meat here instead of the chicken breasts. Just throw it in at the end to warm it since it will already be cooked.
  • 2. I just discovered the easiest way to make divine homemade chicken stock. Fellow Washingtonian Cathy Barrow wrote a slow cooker stock recipe for the Washington Post (see it here). It inspired me to use my typical chicken stock recipe and let it simmer all day in the slow cooker. I tossed a chicken carcass (from the freezer) and my typical mix of vegetable and aromatics into the slow cooker the morning I wanted to make this soup. After bubbling away all day on high heat (though low probably would have done the trick), I had a rich, flavorful broth to use as a base for this soup. It made all the difference. I have also tried it overnight and that works beautifully, too!

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

One response to “Coconut Lime Soup with Chicken and Rice Noodles”

  1. LeaAnne Harbour says:

    This soup was not only easy to make, but delicious! I have an 8 year old, and an 11 and 12 year old, and between the 4 of us, 3 loved the soup. I only used two limes, and the comment was that maybe i used too much lime. I also added an extra tsp of brown sugar (to offset the lime). What a wonderful and warm dinner. 😀 Thank you sooo much for this recipe!

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