Chicken & Noodles in Coconut Lime Broth- anti-cancer recipes- cook for your life

Chicken & Noodles in Coconut Lime Broth

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 17 ingredients
This Chicken & Noodles in Coconut Lime Broth is one of my favorite Asian-style soups. I used to crave it when I was on chemo. I found its taste comforting, but far from dull....


  • 2 teaspoons canola oil
  • ½ onion, sliced thin
  • 1 clove garlic, sliced thin
  • 3 inch piece ginger, peeled and cut into slices
  • ¼ teaspoon red pepper flakes, or to taste
  • 4 cups chicken broth
  • 2 cups coconut milk
  • 2 teaspoons lime zest
  • 2 teaspoons fish sauce
  • ½ pound shiitake mushrooms, sliced (about 2 cups)
  • 6 ounces flat rice noodles
  • 10 ounces skinless, boneless chicken breast, sliced into thin strips
  • ½ cup loosely packed baby spinach or roughly chopped spinach
  • ¼ cup fresh lime juice
  • 2 tablespoons cilantro leaves, roughly chopped
  • 2 stalks scallions, white and light green parts only, sliced
  • ½ jalapeño, sliced (optional)

Nutrition Facts


638 cals


36 g

Saturated Fat

24 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

7 g


53 g


6 g


2 g


27 g


723 mg


  1. Heat oil in a medium stockpot over medium-high heat. Cook onions, garlic, ginger, and red pepper flakes just until the onions turn translucent, about 4 minutes.
  2. Add the chicken broth, milk, lime zest, and fish sauce. Bring to a boil. Lower to a simmer and add the sliced mushrooms, cook for 5 minutes. Season to taste.
  3. Meanwhile, soak and drain the rice noodles according to package instructions.
  4. Bring the soup back up to a boil, and add the sliced chicken. Cook until the chicken is no longer pink, about 5 minutes. Stir in the spinach and cook for 2 minutes.
  5. Turn off the heat and stir in the lime juice, cilantro leaves, and scallions.
  6. Divide the rice noodles between 4 bowls. Pour the hot broth over the noodles. Serve with jalapeño slices, if using.

Chef Tips

If you can’t find Thai fish sauce, which adds a delicious briny taste to the soup, just add some salt. The lime will take care of the rest.

If you’re on a neutropenic diet, don’t turn off the heat when you add  the cilantro and scallions, or the jalapeño if using. Cook them in the broth for about 3 minutes before serving.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

Leave a Review