Back to Gluten-Free Coconut-Lime Chicken Noodle Soup All Reviews for Gluten-Free Coconut-Lime Chicken Noodle Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 coconut-lime-chicken-noodle-soup-med107616.jpg
Ingredients Ingredient Checklist 6 ounces dried flat rice noodles 3 1/2 cups low-sodium chicken broth 2-inch piece peeled fresh ginger, cut into 1/4-inch-thick rounds 1 (13.5 ounce) can unsweetened coconut milk 3/4 pound boneless, skinless chicken breast, thinly sliced 6 tablespoons lime juice (from 3 limes) 3 tablespoons fish sauce 2 teaspoons light-brown sugar 1 jalapeno, thinly sliced 3/4 cup packed fresh cilantro leaves
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 coconut-lime-chicken-noodle-soup-med107616.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
coconut-lime-chicken-noodle-soup-med107616.jpg
coconut-lime-chicken-noodle-soup-med107616.jpg
Ingredients
Ingredients
- 6 ounces dried flat rice noodles 3 1/2 cups low-sodium chicken broth 2-inch piece peeled fresh ginger, cut into 1/4-inch-thick rounds 1 (13.5 ounce) can unsweetened coconut milk 3/4 pound boneless, skinless chicken breast, thinly sliced 6 tablespoons lime juice (from 3 limes) 3 tablespoons fish sauce 2 teaspoons light-brown sugar 1 jalapeno, thinly sliced 3/4 cup packed fresh cilantro leaves
Directions
Soak rice noodles according to package instructions; drain.
In a large pot, bring broth and ginger to a boil over high. Reduce heat to medium, cover, and simmer 10 minutes.
Add coconut milk to broth and return to a simmer. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in lime juice, fish sauce, brown sugar, jalapeno, and 1/2 cup cilantro; cook 1 minute. Stir in noodles and serve immediately, topped with 1/4 cup cilantro.
Reviews (9)
Add Rating & Review 55 Ratings 5 star values: 17 4 star values: 25 3 star values: 7 2 star values: 4 1 star values: 2
Reviews (9)
Add Rating & Review 55 Ratings 5 star values: 17 4 star values: 25 3 star values: 7 2 star values: 4 1 star values: 2
Add Rating & Review
55 Ratings 5 star values: 17 4 star values: 25 3 star values: 7 2 star values: 4 1 star values: 2
55 Ratings 5 star values: 17 4 star values: 25 3 star values: 7 2 star values: 4 1 star values: 2
55 Ratings 5 star values: 17 4 star values: 25 3 star values: 7 2 star values: 4 1 star values: 2
5 star values: 17 4 star values: 25 3 star values: 7 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: 5 stars 04/02/2017 Made this tonight per the instructions and it turned out really good. This will now be in my rotation. Thank you for another great recipe. Martha Stewart Member Rating: Unrated 04/21/2015 I really liked this soup, but definitely changed a few things to give it more umph and flavor! First, I used chicken broth instead of water...why would you not?! Secondly, I added mushrooms and zucchini (sliced). Finally, I probably tripled the amount of Thai spice/seasoning...I like it spicy!! Also, because I follow a Paleo diet, I sub'd coconut aminos for the soy sauce - gotta keep it legal! With my changes, it was a really yummy and hearty soup. http://thepaleodietfoodlist.blogspot.com/ Martha Stewart Member Rating: 5 stars 03/18/2015 I love this recipe. It's a great way to introduce people to Thai flavors. In a pinch, I have substituted rice for the clear noodles and cilantro from a squeeze tube for fresh cilantro. Bottled lime juice isn't the same as fresh limes, so avoid that. I am making this right now with leftover chicken. I use homegrown jalapenos that I freeze whole in a baggie, and the amount of heat provided by using the recommended amount is perfectly suited for my tastes. . I always make a double batch, too. Martha Stewart Member Rating: Unrated 03/22/2013 Just tried this tonight was absolutely perfect!! Wow!!! Martha Stewart Member Rating: Unrated 01/16/2013 One more thing, I also added thinly sliced strips of white onion towards the end and let it cook about 12 minutes. Enjoy! Martha Stewart Member Rating: Unrated 01/16/2013 Really delicious! Very, very tasty indeed. My husband said that I should have made this recipe long time ago. Tasted even better the next day. Changes I made: did not use the noodles, poured soup over Jasmine rice. 1 packet Splenda instead of sugar. Next time I'll add lemongrass and I'll increase the measurements, so we can have more leftovers! Martha Stewart Member Rating: Unrated 09/09/2012 Continuing previous review, I cut the jalapeño in half simmered till ready to serve and then removed it. It gave great flavor, but no one accidentally bit into a junk. The next day, it reheated perfectly. This is a keeper and will be a great addition to my winter offerings. Martha Stewart Member Rating: Unrated 09/08/2012 Very easy to make. Forgot fish sauce, but I thought it was good anyway. The rice noodles tend to make the soup thick, so not sure what happens with left overs. Guess I'll see. I assume chicken broth watered down a little could be used. Martha Stewart Member Rating: 5 stars 06/25/2012 So easy to make and delicious. Loved it.Martha Stewart Member
Rating: 5 stars 04/02/2017
Made this tonight per the instructions and it turned out really good. This will now be in my rotation. Thank you for another great recipe.
Rating: 5 stars
Rating: Unrated 04/21/2015
I really liked this soup, but definitely changed a few things to give it more umph and flavor! First, I used chicken broth instead of water…why would you not?! Secondly, I added mushrooms and zucchini (sliced). Finally, I probably tripled the amount of Thai spice/seasoning…I like it spicy!! Also, because I follow a Paleo diet, I sub’d coconut aminos for the soy sauce - gotta keep it legal! With my changes, it was a really yummy and hearty soup. http://thepaleodietfoodlist.blogspot.com/
Rating: Unrated
Rating: 5 stars 03/18/2015
I love this recipe. It’s a great way to introduce people to Thai flavors. In a pinch, I have substituted rice for the clear noodles and cilantro from a squeeze tube for fresh cilantro. Bottled lime juice isn’t the same as fresh limes, so avoid that. I am making this right now with leftover chicken. I use homegrown jalapenos that I freeze whole in a baggie, and the amount of heat provided by using the recommended amount is perfectly suited for my tastes. . I always make a double batch, too.
Rating: Unrated 03/22/2013
Just tried this tonight was absolutely perfect!! Wow!!!
Rating: Unrated 01/16/2013
One more thing, I also added thinly sliced strips of white onion towards the end and let it cook about 12 minutes. Enjoy!
Really delicious! Very, very tasty indeed. My husband said that I should have made this recipe long time ago. Tasted even better the next day. Changes I made: did not use the noodles, poured soup over Jasmine rice. 1 packet Splenda instead of sugar. Next time I’ll add lemongrass and I’ll increase the measurements, so we can have more leftovers!
Rating: Unrated 09/09/2012
Continuing previous review, I cut the jalapeño in half simmered till ready to serve and then removed it. It gave great flavor, but no one accidentally bit into a junk. The next day, it reheated perfectly. This is a keeper and will be a great addition to my winter offerings.
Rating: Unrated 09/08/2012
Very easy to make. Forgot fish sauce, but I thought it was good anyway. The rice noodles tend to make the soup thick, so not sure what happens with left overs. Guess I’ll see. I assume chicken broth watered down a little could be used.
Rating: 5 stars 06/25/2012
So easy to make and delicious. Loved it.
All Reviews for Gluten-Free Coconut-Lime Chicken Noodle Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Gluten-Free Coconut-Lime Chicken Noodle Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
