Coconut Lime Noodle Soup
Ingredients
The broth
-
32
oz
low sodium chicken broth
-
2
inches
ginger, cut into 1/4 inch thick
-
13.5
oz
coconut milk
The protein
-
1
pound
boneless, skinless chicken breast, thinly sliced
-
8
medium-sized
shrimp, shelled and deveined
The seasoning
-
3
tablespoons
fish sauce or salt to taste
-
2
teaspoons
light brown sugar or regular sugar
-
4
Thai chilies
stems off
-
6
tablespoons
fresh lime juice, approximately 3-4 limes
The garnish
-
2
cups
bean sprouts, optional
-
3/4
pound
fresh thick rice noodle
-
3/4
cup
packed fresh cilantro leaves
Instructions
- Prepare the chicken broth in a large pot and add the ginger, bringing it to a boil over high heat.
- Reduce the heat to medium and simmer for 10 minutes.
- Add the coconut milk and return to a simmer.
- Transfer the sliced chicken and shrimp into the broth and cook until fully cooked, approximately 3 minutes.
- Slowly stir in the fish sauce and sugar, then add the Thai chilies, lime juice, bean sprouts, and 1/2 cup of fresh cilantro leaves.
- Stir in the fresh rice noodles and serve immediately, garnishing with the remaining 1/4 cup of fresh cilantro leaves.
Nutrition Facts (estimated)
Servings
4
Calories
702
Total fat
25g
Total carbohydrates
85g
Total protein
36g
Sodium
1433mg
Cholesterol
73mg
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