Description
A creamy and fragrant Thai-inspired soup combining tender chicken, rich coconut milk, and zesty lime for a comforting, one-pot meal.
Ingredients
Scale
- 1 lb chicken breast, thinly sliced
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium chicken broth
- 2 tbsp fish sauce
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 2 tbsp coconut oil
- 2 tbsp fresh lime juice
- 8 oz rice vermicelli noodles
- Fresh cilantro and green onions for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Sauté minced ginger and garlic until fragrant and golden.
- Add sliced chicken to the pot and cook until just opaque on all sides.
- Pour in the chicken broth and fish sauce. Bring to a gentle simmer for 10 minutes.
- Reduce heat to low and stir in the coconut milk. Simmer gently for another 5 minutes without boiling.
- While soup simmers, cook rice noodles in a separate pot of boiling water according to package directions, then drain.
- Stir in the fresh lime juice to the soup just before turning off the heat.
- Divide noodles into bowls and ladle the hot soup over them. Garnish with cilantro and green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai