Best 7 Coconut Lime Soup With Chicken And Rice Noodles Recipes

COCONUT-LIME SOUP WITH CHICKEN AND RICE NOODLES

Steps:

• 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.

THAI COCONUT CHICKEN SOUP

Steps:

• In a large pot or Dutch oven set over medium-high heat, add a few tablespoons of vegetable oil and cook the shallot, garlic and ginger until fragrant.
• Pour in the chicken stock, coconut milk and a teaspoon or two fish sauce then bring to a simmer. Allow to cook for 5 minutes.
• Add the slices mushrooms, shredded chicken, soy sauce and lime juice. Bring to a simmer and allow to cook for 10 minutes. Season to taste.
• Cook the noodles according to package instructions then drain.
• Place noodles in large serving bowls.
• Ladle over the soup then garnish with fresh sliced chillies and cilantro/coriander.

THAI COCONUT CHICKEN SOUP (NOODLE BOWL)

Steps:

• Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
• Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
• Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
• Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
• Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

COCONUT CURRY CHICKEN NOODLE SOUP

Steps:

• Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
• Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
• Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

COCONUT-LIME CHICKEN

Steps:

• In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.

COCONUT-LIME CHICKEN CURRY SOUP

Steps:

• Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.

GLUTEN-FREE COCONUT-LIME CHICKEN NOODLE SOUP

Steps:

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