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Coconut-Lime Soup with Chicken and Rice Noodles

  • prep: 15 mins
    total time: 40 mins
  • servings: 6




  • 2 small red Thai chiles, thinly sliced
  • 8 sprigs cilantro
  • 1 1/4 pounds bone-in chicken thighs, skin removed
  • 1 can (14 ounces) unsweetened coconut milk
  • 1 can (14.5 ounces) chicken broth
  • A 1 1/2-inch piece fresh ginger, peeled
  • 1 fresh kaffir lime leaf
  • 1/4 cup fresh lime juice (from about 5 limes), plus lime halves, for serving
  • 3 tablespoons fish sauce, plus more for serving
  • Broad flat rice noodles, such as pad Thai noodles


  1. Step 1

    Combine all ingredients except noodles in a large pot. Bring to a simmer over medium-high heat and simmer until chicken is cooked through, about 12 minutes. Transfer chicken to a plate; when cool enough to handle, shred meat from bones and discard bones. Add meat to soup.

  2. Step 2

    Cook noodles according to package directions, then add to soup. Add more fish sauce, if desired, and serve with lime halves for squeezing.

Martha Stewart Living, May 2013