Thai Chicken and  Coconut Soup with Noodles
© Pernille Pedersen

Thai Chicken and Coconut Soup with Noodles


With its seductive flavors of coconut, lime, ginger, and cilantro, this Thai soup is quickly becoming a favorite across the country. Our version includes enough chicken and noodles to make it a main course. If you like, turn up the heat with more cayenne.

Plus: More Chicken Recipes and Tips


  1. 1 1/2 tablespoons cooking oil
  2. 1 small onion, chopped
  3. 4 cloves garlic, minced
  4. 1 1/2 teaspoons ground coriander
  5. 1/2 teaspoon ground ginger
  6. 1/4 teaspoon fresh-ground black pepper
  7. 1/8 teaspoon cayenne
  8. 1 quart canned low-sodium chicken broth or homemade stock
  9. 2 cups canned unsweetened coconut milk
  10. 5 teaspoons Asian fish sauce (nam pla or nuoc mam) or soy sauce
  11. 1 3/4 teaspoons salt
  12. 2 3-inch-long strips lime zest
  13. 1/2 pound egg fettuccine
  14. 1 pound boneless, skinless chicken breasts (about 3), cut into 14-inch slices
  15. 2 tablespoons lime juice
  16. 3 tablespoons chopped cilantro (optional)
  1. In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for 30 seconds.
  2. Add the broth, coconut milk, fish sauce, salt, and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
  3. Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
  4. Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the fettuccine, lime juice, and cilantro, if using. Serve the soup in bowls with a fork and spoon.
Asian fish sauce is available at Asian markets and some supermarkets.

Suggested Pairing

The spices and the coconut milk will be best accompanied by a wine with a hint of sweetness. Try a Chenin Blanc from California or a demi-sec version of Vouvray (also made from the Chenin Blanc grape).