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Gluten-Free Coconut-Lime Chicken Noodle Soup

  • Servings: 4
Gluten-Free Coconut-Lime Chicken Noodle Soup

Source: Everyday Food, March 2012

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

  1. Soak rice noodles according to package instructions; drain.

  2. In a large pot, bring broth and ginger to a boil over high. Reduce heat to medium, cover, and simmer 10 minutes.

  3. 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.

Cook's Note

Rice noodles, found in the Asian section of the supermarket, make this soup great for those who avoid gluten.

Reviews (7)

  • Jannie_Pie_1 18 Mar, 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.

  • Richard Pezzimenti 22 Mar, 2013

    Just tried this tonight was absolutely perfect!! Wow!!!

  • Doe Peterson 16 Jan, 2013

    One more thing, I also added thinly sliced strips of white onion towards the end and let it cook about 12 minutes. Enjoy!

  • Doe Peterson 16 Jan, 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!

  • ljwaldron 9 Sep, 2012

    Continuing previous review, I cut the jalapeƱo 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.

  • ljwaldron 8 Sep, 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.

  • iamamyhall 25 Jun, 2012

    So easy to make and delicious. Loved it.

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