Yum Alert: Coconut-Lime Chicken Tofu-Noodle Soup

Written by Olga

Tuesday Soup Day is back!

Tuesday Soup Day is back! Today’s soup comes via From The Little Yellow Kitchen. Enjoy!


2 packages Tofu Shirataki noodles, fettuccini-size, prepared according to package

7 cups low-sodium chicken broth

2 cans light coconut milk

2-inch piece fresh ginger, peeled and cut into thin rounds

3 baby bok choi, white parts sliced thinly, greens roughly chopped

4 medium carrots, peeled and cut on the diagonal into ½-inch pieces

¼ cup chopped green onions

1 lb. chicken breast, cut into thin slices

12 Tbsp fresh lime juice (about 6 limes)

4 Tbsp fish sauce

4 tsps brown sugar

1 jalapeno, seeded and thinly sliced

¾ cup fresh cilantro leaves, pulled off the stem, plus more chopped for garnish

black pepper, for garnish to taste


Drain and rinse Tofu Shirataki Noodles; set aside.

In a large pot (dutch oven), bring the broth and ginger pieces to a boil over high heat. When boiling, reduce to medium heat and cover to let simmer. After 5 minutes, add the bok choi and carrots, and continue to simmer for 5 minutes more. Then add coconut milk and return to a simmer. After a few more minutes, add the green onions, jalpeno, fish sauce, brown sugar, and lime juice; stir and let simmer for 2 minutes. Add the chicken and noodles and let simmer for 3 minutes. Add the cilantro and cook for another minute to incorporate the whole cilantro leaves into the soup. Dish up and garnish with cilantro and a dash of black pepper.

About the author


Olga is a fast talking East Coast girl who takes no bull or prisoners. When not kicking a$$ and taking names, she can be found being awesome up and down the East Village. In her down time, Olga practices power yoga and drinks hand-crafted cocktails - sometimes at once.

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