Chicken Coconut Noodle Soup

barbara lentz


Another great tasting Asian soup


☆☆☆☆☆ 0 votes

15 Min
35 Min
Stove Top


  • 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
  • 3
    limes juiced

How to Make Chicken Coconut Noodle Soup


  1. Combine fish sauce, soy sauce, garlic, ginger, turmeric in a medium bowl. Add chicken and toss well to coat. Set aside.
  2. Heat oil in large Dutch oven. Add onions and saute until soft. Add the paprika and mix well.
  3. Add 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
  4. Place 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
  5. Cook 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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