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Brooks Tropicals


Chicken and lime noodles

Lime and coconut jazz up this chicken noodle soup. Enjoy for dinner one night, then lunch the next day too.


1 tbs vegetable oil
2 small red Thai chilies, chopped
2-inch fresh ginger, peeled and grated
8 small or 4 large limes (about 2/3 cup juice)
3 tbs fish sauce
2 cups chicken broth
1 can (14 oz.) unsweetened coconut milk
2 8 oz. packages precooked chicken, bite-sized
5 leaves culantro (about 1/4 cup chopped)
1 8 oz. box pad Thai noodles
2 limes for garnish

Yield: 8 servings
Prep time: 15 minutes, plus 23 minutes of cooking

How to prepare ginger  


1. In a large pot over medium-high heat, add the vegetable oil. Heat for 2 minutes, then add the chilies, ginger, lime juice and fish sauce. Sauté for 3 minutes.
2. Add the broth and coconut milk. Stir to combine. Add the chicken. Bring to a boil, then reduce heat and simmer for 12-15 minutes.
3. Meanwhile, cook noodles according to package directions, add to the chicken soup with the culantro, and simmer an additional 5 minutes. Serve garnished with a wedge of lime.

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