Rating: 3.93 stars
55 Ratings
  • 5 star values: 17
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2

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

Everyday Food, March 2012

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak rice noodles according to package instructions; drain.

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

  • 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.

Advertisement

Reviews (9)

55 Ratings
  • 5 star values: 17
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
04/02/2017
Made this tonight per the instructions and it turned out really good. This will now be in my rotation. Thank you for another great recipe.
Rating: Unrated
04/21/2015
I really liked this soup, but definitely changed a few things to give it more umph and flavor! First, I used chicken broth instead of water...why would you not?! Secondly, I added mushrooms and zucchini (sliced). Finally, I probably tripled the amount of Thai spice/seasoning...I like it spicy!! Also, because I follow a Paleo diet, I sub'd coconut aminos for the soy sauce - gotta keep it legal! With my changes, it was a really yummy and hearty soup. http://thepaleodietfoodlist.blogspot.com/
Rating: 5 stars
03/18/2015
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.
Advertisement
Rating: Unrated
03/22/2013
Just tried this tonight was absolutely perfect!! Wow!!!
Rating: Unrated
01/16/2013
One more thing, I also added thinly sliced strips of white onion towards the end and let it cook about 12 minutes. Enjoy!
Rating: Unrated
01/16/2013
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!
Advertisement
Rating: Unrated
09/09/2012
Continuing previous review, I cut the jalapeño 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.
Rating: Unrated
09/08/2012
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.
Rating: 5 stars
06/25/2012
So easy to make and delicious. Loved it.