Best Gluten Free Coconut Lime Chicken Noodle Soup Recipes

THAI COCONUT CHICKEN SOUP

Thai Coconut Chicken soup image

This easy, delicious Thai coconut chicken soup recipe is light and fragrant flavored with ginger, garlic, soy and lime.

Provided by Alida Ryder

Categories Dinner

Time 30m

Number Of Ingredients 14

Ingredients

1 shallot (finely chopped )
3 garlic cloves (crushed)
2 tsp crushed ginger
4 cups chicken stock
400 g (14oz) coconut milk
1-2 tsp fish sauce (to taste )
2 tsp soy sauce
250 g (½lb) mushrooms (sliced)
500 g (1lb) chicken breasts (poached and shredded )
2 tsp lime juice
1 tsp salt
300 g (10oz) noodles
chilli (to serve)
coriander/cilantro (to serve )

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.

Nutrition Facts : Calories 349 kcal, Carbohydrate 47 g, Protein 21 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 53 mg, Sodium 824 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

COCONUT CHICKEN NOODLE SOUP WITH THAI FLAVORS

Coconut Chicken Noodle Soup With Thai Flavors image

This is a modified version of a recipe I saw on delish.com, which cites Food & Wine as the original source. I made it a one dish recipe for easier clean-up and adapted it to what we usually have on hand. I like to use noodles I pick up at the local Asian market, but the original recipe called for egg fettucine, so you could easily sub that in if you can't find them. If you do use the fettucine, you will want to cook in a separate pot for 12 minutes and add them with the lime juice and cilantro at the end.

Provided by Starrynews

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons cooking oil
1 small onion, chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
black pepper, to taste
1/8 teaspoon cayenne (or more, if you want it hotter)
4 cups low sodium chicken broth
2 cups canned unsweetened coconut milk
3 teaspoons soy sauce
2 teaspoons lime zest
1/2 lb shan dong dried noodles, medium size
4 chicken tenderloins, sliced
2 tablespoons lime juice
3 tablespoons chopped cilantro

Steps:

Saute onion, garlic, and ginger in oil over medium heat.
When onion is tender, add black pepper and cayenne, stirring to coat all.
Add broth, coconut milk, soy sauce, and lime zest and bring to a boil.
Reduce heat to a simmer.
Break noodles in half and add to the pot. Partially cover and let simmer for 10 minutes, stirring occasionally.
Add chicken and simmer until cooked through, about 2 minutes.
Stir in lime juice and cilantro just before serving.