No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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 (6)

  • 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.

Related Topics