Chicken Coconut Noodle Soup

barbara lentz


Another great tasting Asian soup

☆☆☆☆☆ 0 votes
15 Min
35 Min
Stove Top


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3 Tbsp
each fish sauce and soy sauce
6 clove
garlic minced
2 Tbsp
grated fresh ginger
2 tsp
2 lb
chicken breast cut into chunks
2 c
chopped onion
3 Tbsp
2 tsp
2 can(s)
coconut milk
5 c
chicken stock
1/4 c
chick pea flour
1 lb
rice sticks
1 Tbsp
dried red chilies ground
1 bunch
green onions sliced on a diagonal
1 c
cilantro chopped
limes juiced

How to Make Chicken Coconut Noodle Soup


  • 1Combine fish sauce, soy sauce, garlic, ginger, turmeric in a medium bowl. Add chicken and toss well to coat. Set aside.
  • 2Heat oil in large Dutch oven. Add onions and saute until soft. Add the paprika and mix well.
  • 3Add the chicken and marinade and cook until no longer pink about 4 minutes. Add coconut milk and broth. Bring to a gentle boil stirring constantly. Reduce heat and simmer for 20 minutes
  • 4Place chick pea flour in a bowl. Ladle 3/4 cup of hot broth in bowl and whisk until smooth. Pour into soup and let cook until thickened. About 5 minutes. Stir in the green onions and ground chilies. Add the lime juice
  • 5Cook the rice sticks as directed. Place noodles in bowl. Ladle broth over top and garnish with cilantro

Printable Recipe Card

About Chicken Coconut Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian

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