Coconut Chicken Noodle Soup

Hello and welcome to Sunday Supper! Just because it’s summer doesn’t mean we can’t enjoy chicken noodle soup. While the traditional version of this comfort food might not be high on your summer cooking list, this Coconut Chicken Noodle Soup is a great alternative. The Thai flavors of coconut milk, lime, cilantro and ginger make this chicken noodle soup a perfect summer soup. With shredded rotisserie chicken, rice noodles, mushrooms and red bell peppers, it’s a hearty yet light and satisfying soup with a ton of savory flavor. Let’s do it!

Prep

This soup comes together just like most other soups. We will sauté most of the veggies then add our broth, coconut milk and fish sauce. Bring it to a boil and add add the rest, basically. It helps to have at least the chicken prepped ahead of time. I pulled all the meat from a small rotisserie chicken the day before.

So I have a container of chicken ready to go. Otherwise, we have a small onion, diced; mushrooms, quartered; and we will grate the fresh ginger directly into the pot. We will also toss in some crushed red pepper flakes in the first stage of cooking.

Pro Tip

I keep a big hunk of ginger in a zipper lock bag in the freezer. It keeps my ginger longer and it makes grating it really easy.

Building the Coconut Chicken Noodle Soup

Over medium-high heat drizzle about 2 tablespoons of vegetable or grapeseed oil into a Dutch oven or other large pot. Toss in the diced onion, quartered mushrooms and about 1 teaspoon (or more if you like it spicy) red pepper flakes. Grate about 2 tablespoons of fresh ginger right into the pot. I don’t even bother to peel it, the peel just gets grated along with the rest of it. You can peel it if you like, but you won’t even notice the peel in the soup. Sprinkle the mix with a good pinch of kosher salt and stir occasionally until the veggies soften.

Add 6 cups of low sodium chicken broth to the pot. Then add the can of unsweetened coconut milk. Stir to combine and bring to a low boil.

Add the shredded chicken and the fish sauce. Let the soup come back up to a boil, then add the rice noodles. You can use any kind of rice noodle you like. I happen to have ramen-style rice noodles, but the optimal rice noodle would be the wide variety. Add the noodles and then reduce the heat to keep at a simmer.

Add the strips of red bell pepper and let the soup simmer until the noodles are cooked. About 5 minutes. Then, cut the heat and stir in the lime juice and the chopped cilantro.

Stir to fully mix in the lime juice and the cilantro. Then taste for seasoning. I ended up adding two heavy pinches of kosher salt.

Coconut Chicken Noodle Soup

Once you have the seasoning adjusted to your liking, ladle portions into bowls.

Top the soup with sliced scallions, more cilantro and lime wedges if you like. I added sliced scallions and a heavy dollop of Vietnamese chili garlic sauce for extra heat and savory garlic flavor.

A soup with Thai flavors is hard to beat in the summer heat! The coconut flavor is refreshing, the lime juice balances everything and the added heat of the chili garlic sauce heats me up, and cools me down. Then we have meaty chicken and mushrooms, and a little crunch from the red bell pepper and a little chew from the rice noodles. Overall this soup ticks all the boxes, I do hope you give it a try! I have a few other Thai-inspired dishes, try Grilled Chicken Satay with Peanut Sauce. Happy Sunday, take care and be well! xo Kelly

Key Equipment and Ingredients

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Coconut Chicken Noodle Soup

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Dinner, Main Course – Thai

By Adapted from Better Homes and Gardens – Serves: 4-6

Prep Time: 15 Minutes – Cooking Time: 15 Minutes – Total Time: ~30 Minutes

Thai flavors of coconut milk, lime, cilantro and ginger make this chicken noodle soup perfect for summer. Perfectly balanced and satisfying!

Ingredients

• 2 tbsp. Grapeseed or Vegetable Oil
• 1 cup Quartered Mushrooms
• 1 Small Onion, diced
• Pinch of Kosher Salt, plus more to taste
• 2 tbsp. Grated Fresh Ginger
• 1 tsp. Red Pepper Flakes (or more to your taste)
• 6 cups Low Sodium Chicken Broth
• 1 14-oz. can Unsweetened Coconut Milk
• 2 cups Chopped or Coarsely Shredded Chicken
• 2 tbsp. Fish Sauce
• 4-6 oz. Rice Noodles
• 1 Red Bell Pepper, sliced into strips
• 3 tbsp. Fresh Lime Juice
• 1/4 cup Chopped Cilantro
• Toppings
• Sliced Scallions
• Lime Wedges
• Chili Garlic Sauce (highly recommended)
• Cilantro Leaves

Instructions

1

Over medium-high heat drizzle about 2 tablespoons of vegetable or grapeseed oil into a Dutch oven or other large pot. Toss in the diced onion, quartered mushrooms and about 1 teaspoon (or more if you like it spicy) red pepper flakes. Grate about 2 tablespoons of fresh ginger right into the pot.

2

Sprinkle the mix with a good pinch of kosher salt and stir occasionally until the veggies soften.

3

Add 6 cups of low sodium chicken broth to the pot. Then add the can of unsweetened coconut milk. Stir to combine and bring to a low boil.

4

Add the shredded chicken and the fish sauce. Let the soup come back up to a boil, then add the rice noodles, then reduce the heat to keep at a simmer.

5

Add the strips of red bell pepper and let the soup simmer until the noodles are cooked. About 5 minutes. Then, cut the heat and stir in the lime juice and the chopped cilantro.

6

Stir to fully mix in the lime juice and the cilantro. Then taste for seasoning. I ended up adding two heavy pinches of kosher salt.

7

Once you have the seasoning adjusted to your liking, ladle portions into bowls.

8

Top the soup with sliced scallions, more cilantro and lime wedges if you like. I added sliced scallions and a heavy dollop of Vietnamese chili garlic sauce for extra heat and savory garlic flavor.

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