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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 Notes

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

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