Coconut Chicken "Noodle" Soup

13 40 691
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 2
Coconut Chicken "Noodle" Soup
Health Rating


1/2 medium White onion (cut into slivers)
2 clove(s) Garlic
4 cup Bone broth, Organic (chicken)
1/4 tsp Hot pepper (chili) flakes
1 tsp minced Ginger root (or grated)
1 whole lime(s) Lime juice (fresh) (can use extra lime in place of kefir leaves)
1 tbsp Lemongrass paste
1 pinch Sea salt (or fish sauce)
1 can(s) (13.5 oz) Coconut milk (or homemade)
1 cup shredded Chicken breast, roasted (leftover cooked Easy Roast Chicken)
3 green onion (stem) Green onion, scallion, ramp (optional, very finely chopped)
1 tbsp Cilantro (coriander) (finely chopped)
1 package Kelp Noodles, uncooked (or 1/2 package of mung bean noodles)


Saute onion and garlic in coconut oil.

Pour in the bone broth, bring it to a boil and add lime juice, kefir leaves, lemongrass, chile flakes and ginger.

Simmer for about 15 minutes. Add coconut milk and shredded chicken and simmer 5 more minutes. Season to taste with salt or fish sauce. Garnish with green onions and cilantro.

If using noodles cook separately and follow directions. Then add to soup.

Nutrition Facts

Per Portion

Calories 691
Calories from fat 426
Calories from saturated fat 356
Total Fat 47 g
Saturated Fat 40 g
Trans Fat 0
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 3.2 g
Cholesterol 90 mg
Sodium 579 mg
Potassium 830 mg
Total Carbohydrate 17.1 g
Dietary Fiber 2.3 g
Sugars 3.4 g
Protein 49 g

Dietary servings

Per Portion

Meat 1.4
Vegetables 0.5

Energy sources