Coconut-Lime Chicken Tofu-Noodle Soup

by Chrissy

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You put the lime in the coconut…

drink them both up… aka blah blah blah. No one really knows the rest of the words to that song. Let’s be honest.

Yep, we couldn’t stop singing this little jingle the whole time the large pot of coconut-lime flavored soup was cooking up on the stove. Where did that song even come from and what does it mean? Not a clue.

I think we were all just a wee bit too excited for this dinner concoction. You see, earlier in the day I had received my free subscription of Everyday Food magazine and came across a coconut lime soup and ran with it. It looked far too plain, so we spruced it up a tad.

Here’s what we came up with. I’d like to say it’s chicken noodle soup, Asian style. Tons of tasty broth, plenty of noodles, and a healthy amount of vegetables to provide some hearty texture and wholesome nutrition. Just be forewarned that the goodies tend to sink to the bottom, so be sure you have a good ladle to scoop up the healthy additions.

You will have to save this recipe for a rainy day, when your body and soul crave a toasty warm meal, with flavors that will surely awaken the senses.

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Coconut-Lime Chicken Tofu-Noodle Soup

Inspired by Everyday Food Magazine

Serves 8


2 packages Tofu Shirataki noodles, fettuccini-size, prepared according to package

7 cups low-sodium chicken broth

2 cans light coconut milk

2-inch piece fresh ginger, peeled and cut into thin rounds

3 baby bok choi, white parts sliced thinly, greens roughly chopped

4 medium carrots, peeled and cut on the diagonal into ½-inch pieces

¼ cup chopped green onions

1 lb. chicken breast, cut into thin slices

12 Tbsp fresh lime juice (about 6 limes)

4 Tbsp fish sauce

4 tsps brown sugar

1 jalapeno, seeded and thinly sliced

¾ cup fresh cilantro leaves, pulled off the stem, plus more chopped for garnish

black pepper, for garnish to taste



Drain and rinse Tofu Shirataki Noodles; set aside.

In a large pot (dutch oven), bring the broth and ginger pieces to a boil over high heat. When boiling, reduce to medium heat and cover to let simmer. After 5 minutes, add the bok choi and carrots, and continue to simmer for 5 minutes more. Then add coconut milk and return to a simmer. After a few more minutes, add the green onions, jalpeno, fish sauce, brown sugar, and lime juice; stir and let simmer for 2 minutes. Add the chicken and noodles and let simmer for 3 minutes. Add the cilantro and cook for another minute to incorporate the whole cilantro leaves into the soup. Dish up and garnish with cilantro and a dash of black pepper.


From the Little Yellow Kitchen,


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6 Responses to “Coconut-Lime Chicken Tofu-Noodle Soup”

  1. This looks phenom, Chrissy!! :)

  2. If it has coconut and cilantro in it – I’m eating it!

  3. Chrissy

    I couldn’t agree more! Oh man, you would love this coconut–infused cilantro rice with black beans. Totally delicious and super easy to make!

  4. Chrissy

    Gotta love those Tofu Shirataki noodles!

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