Chicken & Noodles in Coconut Lime Broth

Name: Chicken & Noodles in Coconut Lime Broth
Prep time: 20

4.3

4.3 out of 5 stars (based on 15 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

17 ingredients

You’ll crave this Asian-inspired soup on those days when you just want to crawl under a mountain of blankets (and even on days when you don’t!). This Chicken & Noodles in Coconut Lime Broth is...

2 teaspoons canola oil
½ onion, sliced thin
1 clove garlic, sliced thin
3-inch piece ginger, peeled and cut into slices
¼ teaspoon red pepper flakes, or to taste
4 cups chicken broth
2 cups coconut milk
2 teaspoons lime zest
2 teaspoons fish sauce
½ pound shiitake mushrooms, sliced (about 2 cups)
6 ounces flat rice noodles
10 ounces skinless, boneless chicken breast, sliced into thin strips
½ cup loosely packed baby spinach or roughly chopped spinach
¼ cup fresh lime juice
2 tablespoons cilantro leaves, roughly chopped
2 stalks scallions, white and light green parts only, sliced
½ jalapeño, sliced (optional)

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Nutrition Facts

Calories

638 cals

Fat

36 g

Saturated Fat

24 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

7 g

Carbohydrates

53 g

Sugar

6 g

Fiber

2 g

Protein

27 g

Sodium

723 mg

Directions

Heat oil in a medium stockpot over medium-high heat. Cook onions, garlic, ginger, and red pepper flakes just until the onions turn translucent, about 4 minutes.
Add the chicken broth, coconut milk, lime zest, and fish sauce. Bring to a boil. Lower to a simmer and add the sliced mushrooms, cook for 5 minutes. Season to taste.
Meanwhile, soak and drain the rice noodles according to package instructions.
Bring the soup back up to a boil, and add the sliced chicken. Cook until the chicken is no longer pink, about 5 minutes. Stir in the spinach and cook for 2 minutes.
Turn off the heat and stir in the lime juice, cilantro leaves, and scallions.
Divide the rice noodles between 4 bowls. Pour the hot broth over the noodles. Serve with jalapeño slices, if using.

Chef Tips

If you can’t find fish sauce, which adds a delicious briny taste to the soup, just add some salt. The lime will take care of the rest.

If you’re on an immuno-suppressed diet, don’t turn off the heat when you add the cilantro, scallions, and jalapeño. Instead, cook them in the broth for about three minutes before serving.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Chicken & Noodles in Coconut Lime Broth