Ingredients for Coconut Chicken Noodle Soup With Thai Flavors
- Cooking Oil
- 1/2 cup chopped onion
- Garlic Cloves
- Fresh Ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Low Sodium Chicken Broth
- Canned Unsweetened Coconut Milk
- 2 tablespoons soy sauce
- zest of 1 lime
- 8 oz dried noodles (rice noodles or egg fettuccine)
- Chicken Tenderloins
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
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How to Make Coconut Chicken Noodle Soup With Thai Flavors
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add 1/2 cup chopped onion, 2 cloves minced garlic, and 1 tablespoon grated ginger. Sauté until onion is softened, about 5 minutes.
- Stir in 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper (or more, to taste). Cook for 1 minute, stirring constantly.
- Pour in 4 cups chicken broth, 1 can (13.5 oz) full-fat coconut milk, 2 tablespoons soy sauce, and the zest of 1 lime. Bring to a boil.
- Reduce heat to a simmer. Break 8 oz dried noodles (rice noodles or egg fettuccine) in half and add them to the pot.
- Partially cover and simmer for 10 minutes, stirring occasionally, until noodles are cooked through.
- Add 1 cup cooked chicken, shredded or diced. Simmer for 2 minutes to heat through.
- Stir in 2 tablespoons lime juice and 1/4 cup chopped fresh cilantro just before serving.
- Serve hot and garnish with extra cilantro and lime wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
9g
Fat
115g
Carbs
16g
