Coconut Chicken Noodle Soup With Thai Flavors
photo by IngridH
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 1⁄2 tablespoons cooking oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- black pepper, to taste
- 1⁄8 teaspoon cayenne (or more, if you want it hotter)
- 4 cups low sodium chicken broth
- 2 cups canned unsweetened coconut milk
- 3 teaspoons soy sauce
- 2 teaspoons lime zest
- 1⁄2 lb shan dong dried noodles, medium size
- 4 chicken tenderloins, sliced
- 2 tablespoons lime juice
- 3 tablespoons chopped cilantro
directions
- Saute onion, garlic, and ginger in oil over medium heat.
- When onion is tender, add black pepper and cayenne, stirring to coat all.
- Add broth, coconut milk, soy sauce, and lime zest and bring to a boil.
- Reduce heat to a simmer.
- Break noodles in half and add to the pot. Partially cover and let simmer for 10 minutes, stirring occasionally.
- Add chicken and simmer until cooked through, about 2 minutes.
- Stir in lime juice and cilantro just before serving.
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Reviews
-
Very yummy, and oh, so easy! I love that kind of recipe! Really rich and creamy, and just loaded with noodles, definitely a meal in a bowl. I made a couple of changes, but I think I stayed true to the spirit of the recipe. I replaced the ginger with lemongrass, used rice stick noodles, and added a teaspoon or so of fish sauce. I also used leftover roasted chicken, and just added it to the last couple minutes of simmering to heat through. Really good, and a recipe that I will make again. Made for ZWT6.
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Reviewed for ZWT9- a lovely recipe that really makes an easy dinner. Lots of ingredients but really comes together quickly. I made using dried wide flat rice noodles and gf soy sauce to make this recipe gluten-free suitable. The fresh coriander leaves and lime juice were a great addition before serving.
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I made some changes to this recipe to suit our tastes, but not enough to alter the recipe significantly I think. Regardless we love this soup. My 15 year old daughter asked me if I could make another potful right away she liked it so much. So I used 1 can of coconut milk, no oil, 1/2 Tblsp of dried ginger, 1 kaffir lime leaf and no zest or juice, and 1 tsp of red curry paste not cayenne and I forgot the cilantro and I left out the chicken. This soup tastes amazing and is almost exactly like a Thai soup we get in a local restaurant we love. This was so simple to make too. Thank you so much for this recipe.
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Tweaks
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Very yummy, and oh, so easy! I love that kind of recipe! Really rich and creamy, and just loaded with noodles, definitely a meal in a bowl. I made a couple of changes, but I think I stayed true to the spirit of the recipe. I replaced the ginger with lemongrass, used rice stick noodles, and added a teaspoon or so of fish sauce. I also used leftover roasted chicken, and just added it to the last couple minutes of simmering to heat through. Really good, and a recipe that I will make again. Made for ZWT6.