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Coconut Lime Noodle Soup

Coconut Lime Noodle Soup

The ultimate comfort food, Coconut Lime Noodle Soup combines rich flavors and fresh ingredients for a deliciously creamy experience. Perfect for chilly evenings or a quick weeknight dinner, this soup is sure to satisfy your cravings!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Soups
Cuisine: Asian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 32 oz low sodium chicken broth
  • 2 inches ginger, cut into 1/4 inch thick
  • 13.5 oz 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 fresh thick rice noodle
  • 3/4 cup fresh cilantro leaves

Equipment

  • Large Pot
  • Wooden Spoon
  • Saucepan
  • Chef's Knife

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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 them 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 pound to release the fragrance and aroma.