Best 2 Gluten Free Coconut Lime Chicken Noodle Soup Recipes

Gluten-Free Coconut-Lime Chicken Noodle Soup image

Provided by Martha Stewart

Number Of Ingredients 10

6 ounces dried flat rice noodles
3 1/2 cups low-sodium chicken broth
2-inch piece peeled fresh ginger, cut into 1/4-inch-thick rounds
1 (13.5 ounce) can unsweetened coconut milk
3/4 pound boneless, skinless chicken breast, thinly sliced
6 tablespoons lime juice (from 3 limes)
3 tablespoons fish sauce
2 teaspoons light-brown sugar
1 jalapeno, thinly sliced
3/4 cup packed fresh cilantro leaves

Steps:

Soak rice noodles according to package instructions; drain.
In a large pot, bring broth and ginger to a boil over high. Reduce heat to medium, cover, and simmer 10 minutes.
Add coconut milk to broth and return to a simmer. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in lime juice, fish sauce, brown sugar, jalapeno, and 1/2 cup cilantro; cook 1 minute. Stir in noodles and serve immediately, topped with 1/4 cup cilantro.

Nutrition Facts : Calories 328 g, Fat 16 g, Fiber 2 g, Protein 19 g, SaturatedFat 13 g

Coconut Lime Chicken Soup image

Provided by Marla Hingley

Time 40m

Number Of Ingredients 10

1/2 pkg dried flat rice noodles
3 1/2 cups GF chicken broth
1 1/2 " piece of ginger (sliced)
1 13oz can coconut milk (full fat is better, but can use light)
2 chicken breasts (thinly sliced)
6 Tbsp lime juice
3 Tbsp fish sauce
2 tsp brown sugar
1/2-1 jalapeno (thinly sliced)
1/2 cup fresh cilantro leaves (coarsely chopped)

Steps:

In a large pot, bring broth and ginger to a boil. Cover, reduce heat and simmer for 10 minutes then add coconut milk and chicken.
Once chicken is completely cooked, about 5 minutes, add the remaining ingredients and simmer another 10 minutes. Season to taste with salt if necessary.
Meanwhile prepare noodles: break noodles into thirds (a little bigger than bite size), then prepare noodles according to package and cook until tender. Drain and add to soup.