Coconut Lime Noodle Soup

Recipe for Coconut Lime Chicken Noodle Soup is so delicious and refreshing – you’ll want more than one bowl! Even though Southern California is hot and sunny for most of the year, the weather is beginning to cool down, particularly in the mornings and nights.

On chilly days, I enjoy making a steaming bowl of noodle soup or rice meals for myself. I’m always warmed up by the kitchen, as well as the noodles or rice. This coconut lime noodle soup is one of the dishes I’ve been meaning to try.

It has a flavor reminiscent of tom kha gai, or Thai chicken and coconut soup. Tom kha gai is one of my favorite Thai dishes, and when combined with noodles, it provides a delicious and substantial lunch.

In the market, you may get fresh or dried Asian noodles in a variety of shapes and sizes. It’s great to serve this dish with rice noodles. The dried and packed rice noodles or rice sticks resemble spaghetti, except they are white-ish rather than pale yellow in hue. When opposed to rice vermicelli, which are thin rice noodles, rice sticks are generally wider.

Plain fresh (wheat) noodles are also available if you live near an Asian market, and they can be found at Chinese, Taiwanese, or Korean grocery stores. Udon from Japan will also work well. Ultimately, the noodles you pick are a matter of personal choice; nonetheless, I am confident you will appreciate the finished meal.

For the protein in this coconut lime noodle soup, I used thin chicken breast and shrimp. The soup was wonderful and appealing, with a creamy, delicious, and somewhat sour flavor. More importantly, it’s quite simple to prepare and utterly delicious.

It’s comforting to eat a bowl of these coconut lime noodles, especially when the weather outside is chilly. I’m planning to cook this noodle dish for a buddy who will be coming tomorrow. I’m delighted at the prospect of having this delectable noodle dish again very soon! This recipe has a low-calorie count of 513 calories per serving. I offer the following dishes for a healthy supper and a quick midweek dinner.


  • 32 ounces (900 g) 2 inch (5 cm) piece ginger, cut into 1/4 inch thick slices low sodium chicken broth
  • 1 is capable of (13.5 oz.) milk made from coconut
  • one pound (0.4 kg) thinly sliced boneless, skinless chicken breast
  • 8 medium-sized shelled and deveined shrimp
  • 3 tbsp fish sauce or seasoning to taste
  • 2 tsp normal sugar or 2 tsp light brown sugar
  • 4 Thai chilies (without the stems)
  • 3-4 limes, 6 tablespoons fresh lime juice
  • Optional: 2 cups bean sprouts
  • a quarter-pound (100 g) thick, fresh rice noodle
  • 3/4 cup fresh cilantro leaves, packed


  1. In a big saucepan, make the chicken broth. Boil the chicken broth on high heat with ginger. Reduce to medium heat and cook for 10 minutes.
  2. Return to a low simmer with the coconut milk. Place the cut chicken and shrimp in the chicken stock and heat for 3 minutes, or until fully cooked.
  3. Stir in the fish sauce and sugar slowly. The Thai chiles, lime juice, bean sprouts, and 1/2 cup fresh cilantro leaves are added. Serve immediately after adding the new rice noodle.
  4. Finish with the remaining 1/4 cup of fresh cilantro leaves on top of the noodle.
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