Close

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 Notes

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

Reviews

Be the first to comment!

Related Topics