Thai Coconut Chicken Noodle Soup

Thai Coconut Chicken Noodle Soup


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

Categories:  ,

Yields or Serves:  

[Total: 2   Average: 5/5]

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 has been cooking and writing recipes since she was a a young girl. 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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