Ingredients
Scale
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 2 cups shredded cooked chicken
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- Juice of 2 limes
- Zest of 1 lime
- 8 oz rice noodles
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon chili oil (optional)
- 3 stalks green onions, sliced
- 1 teaspoon black sesame seeds
- Salt and pepper to taste
Instructions
- Set a large pot over medium heat and a separate skillet for warming the chicken.
- In the pot, add coconut milk, chicken broth, garlic, ginger, soy sauce, and sesame oil. Stir and bring to a gentle simmer.
- Soak or boil rice noodles according to package directions. Drain and set aside.
- Warm shredded chicken in a skillet with chili oil.
- Simmer broth for 10 minutes. Stir in lime juice and zest. Season with salt and pepper.
- Divide noodles into bowls. Ladle broth over noodles. Top with chicken, green onions, and sesame seeds.
- Serve hot with optional lime wedges or extra chili oil.
Notes
- Use full-fat coconut milk for creamier texture.
- Prep lime zest before juicing.
- Use rotisserie chicken for convenience.
- Add peanut butter for a Thai twist.
- Don’t boil the broth too hard to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 3g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
Keywords: lime chicken noodles, coconut broth, spicy chicken noodle bowl, easy Asian dinner, gluten-free noodle soup