*The contents of this article are human-created.*
This post may contain affiliate links. Please see our full disclosure for details.

This mouthwatering Coconut Lime Soup with Thai Noodles combines the creamy richness of coconut milk with the zesty zing of fresh lime, providing a delightful balance of flavours along with a powerful blend of health benefits.

*Nutrition Disclaimer: The information provided on this site is designed for educational purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. Please read our disclaimers page for more information.

Whether craving something light and refreshing or hearty and comforting, this Thai-inspired soup has got you covered. Loaded with nourishing whole-food ingredients and an invigorating blend of coconut and lime, this soup is a delicious and nutritious option for any season. Plus, it's light enough to be served as a side or starter. Yet adding some cooked chicken (or your choice of protein) makes it substantial enough to be a nourishing meal.

As it turns out, that song by Harry Nelson does hold some merit. You know the one, "Put the lime in the coconut, and you drink em' both together. Put the lime in the coconut, and you'll feel better." Coconut and lime have proven to be quite a nutritious combination. But this isn't too surprising since they each provide many nutrients and health benefits on their own.

How to Make Coconut Lime Soup With Thai Noodles

This Coconut Lime Soup With Thai Noodles makes for a flavourful yet quick and easy side, starter or meal. You can watch the video of how to make it here.

What You'll Need

Equipment

• Medium-Large Soup Pot - This soup is loaded with hearty veggies and a good amount of noodles, so make sure to use a pot that's big enough!
• Stove -This recipe does require the use of a stovetop burner.
• Wooden Spoon - To prevent sticking and scratching, a wooden spoon is best used for stirring.
• Ladle - The easiest way to serve this soup is with a large ladle.

Ingredients

• Coconut Milk adds a rich, smooth, creamy flavour and satiating good fats.
• Lime provides a tangy, refreshing flavour and a good dose of vitamin C.
• Chicken / Vegetable Broth gives this soup a savoury base full of easily absorbable nutrients.
• Thin Thai Noodles (Vermicelli) are made from rice, making them gluten-free. You can also use brown rice noodles to add even more fibre to this hearty soup.
• Cremini Mushrooms add a delicious texture and umami flavour. They also add more fibre, B vitamins and minerals such as selenium, zinc and potassium.
• Kale adds even more flavour, fibre, vitamin C, magnesium, and B6.
• Celery provides a slight crunch, natural sodium, vitamin C, magnesium, and many B vitamins.
• Garlic and Onion offer a depth of flavour. Plus, thanks to their sulphur-containing compounds, they offer a myriad of health benefits, from immune-supporting compounds to heart-protective properties.
• Himalayan Salt brings all the flavours together. It's also unrefined and a great source of trace minerals.

Steps 

Step 1: Saute Vegetables

First, heat two tablespoons of extra virgin olive oil (or cold-pressed coconut oil) in a medium to large soup pot. Then add two to three cloves of minced garlic and one medium chopped onion.

Sauté for a minute or two or until the garlic and onion become fragrant. Next, add three to four sliced cremini mushrooms (about one cup). Continue to sauté for another minute or two until the mushrooms begin to brown. Then, add two stalks of chopped celery and two stalks of chopped kale. Cook for another minute, stirring well to prevent sticking.

Step 2: Pour in Broth & Coconut Milk

Pour in four cups of vegetable (or chicken) broth, followed by two cups of coconut milk and stir well. Turn the heat up to medium-high and bring to a rolling boil.

Step 4: Add Lime Juice & Zest

Once the soup begins to bubble, turn the heat down to medium-low. Add zest and juice of one lime and salt to taste. I usually add one teaspoon when using unsalted vegetable broth and a quarter teaspoon when using salted broth.

Step 5: Add Noodles

Next, carefully place 100g of Thai (vermicelli) noodles into the soup. Continue stirring as the noodles cook. They only take a few minutes and may break into small pieces if overcooked.

Step 6: Add Protein (Optional)

This Coconut Lime Soup is perfect for using up leftover chicken! Simply add one cup of cooked chicken after you add the noodles. Cooked shrimp and crispy tofu are also delicious protein options to add.

Substitutions  

Chicken Broth or Vegetable Broth are both delicious as a base for this Coconut Lime Soup. Vegetable broth gives it a lighter feel with more depth of flavour, while chicken broth provides that classic smooth, satiating richness.

Ramen Noodles are slightly thicker but can make a great substitution for thin Thai noodles (vermicelli) in a pinch.

Other Vegetables can be used or added. Broccoli, beet tops, bok choy and collard greens are a few that make great additions or substitutions

How to Serve & Store

This soup is best served hot and fresh immediately after making since the noodles can become overcooked when reheating. However, leftovers can be refrigerated for up to 3 days.

You can Garnish this soup with lime slices, fresh sprouts and a dash of chilli flakes if you prefer a kick.

What To Pair with Coconut Lime Soup

This Coconut Lime Soup is hearty enough to be a meal in itself yet light enough to serve as a side or starter. Almond Flour Flatbread is one of my favourites to serve with this soup. It also pairs well with Lemon Roasted Broccoli Crack, sandwiches, rice paper wraps, chicken, shrimp and salad.

Tips for Making This Coconut Lime Soup Perfectly

• This Coconut Lime Soup is one you don't want to overcook. It's best removed from the heat as soon as the noodles are soft. The noodles can get too soggy and may break apart into tiny pieces if left over the heat for too long.

• It's also best served fresh since reheating can have the same effect as simmering for too long.

• Make sure to add the lime juice, zest and salt after bringing to a boil. This gives it a fresh, zingy flavour and allows for less salt to be used.

More Soup Recipes You Might Enjoy

• Warming Butternut Squash Soup
• Nourishing Dairy-Free Beetroot Soup
• Roasted Tomato Soup with Fresh Tomatoes
• Spicy Plant-Based Sweet Potato Corn Chowder

If you try this Coconut Lime Soup recipe, let me know how it turns out by leaving a comment and/or a rating below! And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!