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Lime and Coconut Milk Chicken Soup with Udon

Comforting chicken soup gets a Thai spin with ginger, fish sauce, and spicy chiles. Thick udon noodles are perfect for slurping.

Serves 4
Ready in 30 mins
Prep time 8 mins
Cooking time 22 mins
569 calories per serving


> 1 (9 oz) pkg udon noodles
> 1 (2 inch) piece fresh ginger
> 6 oz fresh trimmed and washed green beans
> 2 serrano chiles
> 12 oz boneless skinless chicken thighs (about 3 thighs)
> 4 cups low-sodium chicken broth
> 1 (13.5 oz) can coconut milk
> 1 tbsp fish sauce
> 1 lime
> 1 (7 oz) pkg fresh bean sprouts


Cook the udon noodles according to package directions.
Meanwhile, peel and grate the ginger. Cut the green beans into halves or thirds. Thinly slice the chiles. Trim any excess fat from the chicken. Cut the chicken into bite-size pieces.
3 In a medium pot, combine the ginger, green beans, chiles, broth, coconut milk, and fish sauce. Squeeze juice of the lime into the pot. Heat to a boil on high. Add the chicken. Reduce heat to medium-low. Simmer 15 min., until chicken is cooked through.
Stir half of bean sprouts into soup. Cook 2 min., stirring occasionally. Divide noodles and soup among 4 bowls. Top with remaining bean sprouts. Serve immediately.


Garnish with cilantro, if desired.

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