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Gluten-Free Coconut-Lime Chicken Noodle Soup

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

Source: Everyday Food, March 2012



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How would you rate this recipe?
  • MoeGivens4real
    2 APR, 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.
  • Edensalar
    21 APR, 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.
  • MS10910281
    18 MAR, 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.
  • 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!
  • MS12171593
    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.
  • MS12171593
    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.

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