Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Coconut-Lime Soup with Chicken and Rice Noodles 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 31, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 40 mins Servings: 6 This soup has everything you could wish for in a family-friendly dinner recipe—it’s tasty, has vegetables, is easy to make, and it's quick to prepare (only 40 minutes, start to finish). Ingredients 2 small red Thai chiles, thinly sliced 8 sprigs cilantro 1 ¼ 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 ¼ 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 Directions 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. Cook noodles according to package directions, then add to soup. Add more fish sauce, if desired, and serve with lime halves for squeezing. Rate it Print