If you’re looking for a simple dinner that’s all made in one potthen these Lime and Coconut Chicken Noodles are the answer. This recipe comes together in less than 30 minutes and is full of creamy, spicy and refreshing flavours. I really hope you enjoy it!
I feel like the last few weeks have just been so chaotic. I’ve been all over the place. Visiting family, going away, doing work events…it’s led to me falling a bit under the weather (yay). I don’t know about you, but when I’m not feeling my best, I always crave a creamy noodle dish. So, I made this lime and coconut chicken noodle soup and oh it just hit the spot.
I’ve made it with chicken stock and chicken, but if you’re looking for a vegan version, feel free to substitute the chicken stock with vegetable stock and the chicken with crumbled fried tofu, fried mushrooms, or a mixture of vegetables. Scroll further down the blog to the Ingredients and Substitutions section for more info!!
You guys honestly love my noodle recipes (I’m so honoured)!!! From my marry me chicken ramen to my curry noodles to my peanut butter spicy ramen, they’re great recipes to save for when you need something delicious, quick and simple!
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Why I Love This Recipe (and why you’ll love it too!)
Simple: this lime and coconut chicken with noodles is made in one pan and takes less than 30 minutes to make. It uses minimal ingredients and is just a brilliant dish to make when you just can’t be bothered to cook.
Flavour: it’s comforting and refreshing at the same time. You’ve got the creamy element from the coconut milk and the freshness from the lime. It’s also then got a kick of spice from the chili oil mixed in with the chicken.
Customisable: if you’re not fancying chicken as the topping, there are a variety of options I tend to go for! Here’s a little list; fried crumbled tofu, pak choi, tenderstem broccoli, edamame beans, cilantro, cooked salmon fillet, fried ground beef.
Ingredients and Substitutions
Garlic: we’re using fresh garlic for this recipe. You can use granules if you like, but make sure to add them in with the liquid instead of frying it off beforehand.
Ginger: fresh ginger is always my go-to for stir fries. I wouldn’t recommend using ground ginger for this recipe. If you don’t have ginger, you could substitute it with fresh lemongrass and finely chop it.
Coconut milk: full fat coconut milk is creamy and delicious. If you don’t have coconut milk, you could use regular light or single cream, soy milk, or oat milk.
Chicken stock: we’re using chicken stock to add extra liquid and flavour to the dish. You can use homemade chicken broth or supermarket-bought chicken stock. Feel free to sub out the chicken stock with vegetable stock for vegetarian or vegan options.
Lime: fresh lime zest adds such a delicious refreshing flavour. We also use the lime juice too. I’d recommend using the whole ingredient over a pre-juiced option. If you don’t have lime, you could use yuzu.
Chicken: I’m using chicken breast for this recipe rather than using chicken thigh. If you’d like to have a different source of protein, I’d recommend using extra firm tofu, fillet of salmon, or pork belly.
Noodles: I’m using ramen noodles for this recipe that I bought from Biona. But you can use whatever kind of noodle you like! Udon would be delicious in this dish too. Rice noodles would work well for anyone who’s gluten-intolerant.
Chili oil: if you’ve got homemade chili oil, that’s ideal, but you can use a store-bought chili oil if you fancy! My favourites are Dudu chili oil, Mama Yu’s chili oil, or LaoGanMa.
Parsley: this is to add in with the shredded chicken and chili oil topping. You could use coriander (cilantro), chives, or thai basil too!
Garnishes: I haven’t overdone the garnishes for this recipe, I’ve kept it simple! We’ve got scallions (spring onions), sesame seeds, and lime wedge. You could also add chopped cilantro (coriander), sliced chillies, edamame beans.
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by Step Instructions with Photos
Step 1: Place a large pot on medium heat and add in a drizzle of vegetable oil. Then add in the minced garlic and ginger. Fry for 1 minute until fragrant.
Step 2: Next up, pour in the coconut milk and chicken stock. Grate in the lime zest and squeeze in the lime juice. Stir and season with salt and pepper.
Step 3: Add the chicken breasts into the coconut mixture. Reduce the heat to medium-low and add on the lid (keep an eye on this as we don’t want it to boil over). Simmer for 15 minutes until the chicken is cooked through, then remove the chicken from the bowl and set aside.
Step 4: Once you’ve removed the chicken, taste the broth and season according to your preferences with more salt, pepper, lime juice and/or sugar. Add in the noodles and cook without the lid on, according to packet instructions.
Step 5: While your noodles are cooking, shred your chicken breast in a separate bowl. Add in the chili oil, chopped parsley, and sesame seeds. Combine until well mixed.
Step 6: Once your noodles are cooked, divide your noodles and broth between two bowls. Top with the chilli oil chicken. Garnish with finely sliced scallions (spring onions), sesame seeds and more chili oil (optional). Enjoy!!
What To Do with Leftovers
Storage: once your noodles have cooled, transfer into an airtight container and into the fridge for up to 3 days.
Freezing: you can freeze this recipe, but the texture once reheated may be different and the noodles may fall apart quite easily. Once cooled, add to an airtight container and don’t forget to label with the date and contents. Place in the freezer for up to 3 months. Leave to thaw/defrost overnight in the fridge before reheating.
Reheating: Place the container into the microwave (lid ajar) and reheat until piping hot.
FAQs
For sure! Swap out the chicken stock for vegetable stock and the chicken with a veggie substitute e.g. fried crumbled extra firm tofu, fried mushrooms, pak choi, eggplant (aubergine)…
If you choose gluten-free noodles, then yes this is!
Yes. I love adding some cooked pak choi, edamame beans, shiitake mushrooms, or steamed eggplant (aubergine).
More Recipes You Might Enjoy!
If you tried this Lime and Coconut Chicken Noodles recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Lime and Coconut Chicken Noodles
If you’re looking for a simple dinner that’s all made in one pot, then these Lime and Coconut Chicken Noodles are the answer.
Instructions
Place a large pot on medium heat and add in a drizzle of vegetable oil. Then add in the minced garlic and ginger. Fry for 1 minute until fragrant.
Next up, pour in the coconut milk and chicken stock. Grate in the lime zest and squeeze in the lime juice. Stir and season with salt and pepper.
Add the chicken breasts into the coconut mixture. Reduce the heat to medium-low and add on the lid. Simmer for 15 minutes until the chicken is cooked through (make sure the coconut milk doesn’t boil over, so keep an eye on it!), then remove the chicken from the pot and set aside.
Once you’ve removed the chicken, taste the broth and season according to your preferences with more salt, pepper, lime juice and/or sugar. Add in the noodles and cook without the lid on, according to packet instructions.
While your noodles are cooking, shred your chicken breast in a separate bowl. Add in the chili oil, chopped parsley, and sesame seeds. Combine until well mixed.
Once your noodles are cooked, divide your noodles and broth between two bowls. Top with the chilli oil chicken. Garnish with finely sliced scallions (spring onions), sesame seeds and more chili oil (optional). Enjoy!!
Notes
Nutrition
Calories: 1251kcalCarbohydrates: 122gProtein: 75gFat: 53gSaturated Fat: 39gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 151mgSodium: 760mgPotassium: 1871mgFiber: 6gSugar: 16gVitamin A: 380IUVitamin C: 21mgCalcium: 148mgIron: 10mg
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