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

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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.
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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!
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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.