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A freshly poured bowl of vegetable-filled Thai Noodle Soup beside a soup pot, bowl of kale and fresh limes.

Coconut Lime Soup with Thai Noodles

Recipe By : Michelle McCowan
5 from 2 votes
Print Recipe
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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Dietary DF, GF, Nut Free, Soy Free
Season(s) Spring, Winter
Difficulty Easy
Yield 6 Cups

Ingredients
  

  • 2 tablespoon Extra Virgin Olive Oil (or Cold Pressed Coconut Oil)
  • 2 - 3 Garlic Cloves (Minced)
  • 1 Medium Cooking Onion (Chopped )
  • 1 cup Cremini Mushrooms (Sliced)
  • 2 Stalks Kale (Chopped)
  • 2 Large Celery Stalks (Chopped)
  • 4 Cups Vegetable Broth (or Chicken Broth)
  • 2 Cups Coconut Milk
  • Zest and Juice of 1 Lime
  • 100 grams Thin Thai Noodles (Vermicelli)
  • 1 teaspoon Himalayan / Sea Salt
  • 1 cup Cooked Chicken (Optional + See Notes)

Instructions
 

  • First, heat 2 tablespoons of extra virgin olive oil (or cold-pressed coconut oil) in a medium to large soup pot. Then add 2 - 3 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 3 - 4 sliced cremini mushrooms (about one cup). Continue to sauté for another minute or two until the mushrooms begin to brown. Then, add 2 stalks of chopped celery and 2 stalks of chopped kale. Cook for another minute, stirring well to prevent sticking.
  • Pour in 4 cups of vegetable (or chicken) broth, followed by 2 cups of coconut milk and stir well. Turn the heat up to medium-high and bring to a rolling boil.
  • Once the soup begins to bubble, turn the heat down to medium-low. Add zest and juice of 1 lime and salt to taste. I usually add 1 teaspoon when using unsalted vegetable broth and ¼ teaspoon when using salted broth.
  • 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.
  • 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.
  • 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.

Notes

  • Cooked shrimp and crispy tofu are also delicious protein options to add in place of chicken.
  • 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.
 

Watch the Video!

Nutrition

Serving: 1cup | Calories: 311kcal | Carbohydrates: 21g | Protein: 9g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 18mg | Sodium: 1048mg | Potassium: 320mg | Fiber: 2g | Sugar: 3g | Vitamin A: 389IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 3mg
Total Servings : 6 cups
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