Thai Coconut Chicken Noodle Soup

Thai Coconut Chicken Noodle Soup

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  

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Chicken noodle soup is the ultimate comfort food. This Thai classic, featuring ginger, coconut milk and lime, is a quick and delicious twist on the classic.

  • 1 Package Rice Noodles (8.8 Ounces)
  • 12 Ounces Skinless & Boneless Chicken Breasts
  • 2 Limes
  • 1 1/2 Inch Piece Fresh Ginger
  • 2 Tablespoons Sunflower Oil
  • 16 Ounces Frozen Stir-Fry Asian Vegetables
  • 3 1/2 Cups Chicken Stock
  • 13.5 Ounces Coconut Milk
  • 1/4 Cup Fish Sauce
  • 1/2 Cup Chopped Fresh Cilantro
  • 1/2 Teaspoon Kosher Salt
  1. Cook the noodles according to the package instructions.
  2. Cut chicken into pieces. Juice 1 lime and cut the other into quarters. Peel ginger and chop into fine pieces.
  3. In large-size saucepan heat oil over a medium-high heat. Add chicken and sauté 2 minutes. Add ginger and cook 2 minutes more. Add vegetables and cook 2 minutes. Add chicken stock and coconut milk. Bring to a boil. Reduce heat and simmer 5 minutes. Add noodles, lime juice, fish sauce, and kosher salt.
  4. Ladle soup into individual bowls. Sprinkle with cilantro and serve with lime wedges.
  5. Serves 4
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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