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Thai Coconut Chicken Noodle Soup

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.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
757 calories per serving


> 1 (8.8 oz) package rice noodles
> 12 oz skinless, boneless chicken breast
> 1 1/2 piece inch fresh ginger
> 2 tbsp sunflower oil
> 1 1/2 (16 oz) bags frozen stir fry Asian vegetables
> 3 1/2 cups low-sodium chicken stock
> 1 (13.5 oz) can coconut milk
> 2 limes
> 1/4 cup fish sauce
> 1/2 cup chopped fresh cilantro


Prepare the noodles according to package directions.
Cut the chicken into pieces. Heat the oil in a large saucepan and sauté the chicken 2 min.
Peel the ginger and chop finely. Add the ginger and stir-fry 2 min. Combine the vegetable mix and stir-fry about 2 min.
Add the chicken stock and coconut milk and bring to a boil. Reduce heat and simmer for 5 min.
Add the noodles. Juice 1 lime. Add the lime juice, fish sauce, and salt (in moderation).
Chop the cilantro and cut 1 lime into quarters. Divide the soup among 4 bowls.
Sprinkle with cilantro and serve with lime wedges.

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