Real Recipes From Real Home Cooks ®

chicken coconut noodle soup

Recipe by
barbara lentz
beulah, MI

Another great tasting Asian soup

yield 8 serving(s)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For chicken coconut noodle soup

  • 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
    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

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