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This mouthwatering Coconut Lime Soup with Thai Noodles combines the creamy richness of coconut milk with the zesty zing of fresh lime, providing a delightful balance of flavours along with a powerful blend of health benefits.
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Whether craving something light and refreshing or hearty and comforting, this Thai-inspired soup has got you covered. Loaded with nourishing whole-food ingredients and an invigorating blend of coconut and lime, this soup is a delicious and nutritious option for any season. Plus, it's light enough to be served as a side or starter. Yet adding some cooked chicken (or your choice of protein) makes it substantial enough to be a nourishing meal.
As it turns out, that song by Harry Nelson does hold some merit. You know the one, "Put the lime in the coconut, and you drink em' both together. Put the lime in the coconut, and you'll feel better." Coconut and lime have proven to be quite a nutritious combination. But this isn't too surprising since they each provide many nutrients and health benefits on their own.
Health Benefits of Coconut Lime Soup
Promotes healthy digestion. Coconut is full of medium-chain fatty acids that can improve the absorption of nutrients, while lime stimulates digestion.
Rich in immune-supporting nutrients. Limes are an excellent source of vitamin C and rich in antioxidants, while both coconut and lime contain antiviral and antibacterial properties.
Contains Anti-Inflammatory Properties. Coconut contains the anti-inflammatory compound lauric acid.
Seasonal Benefits
Spring: Thanks to the citrusy, sour flavour of lime and all the green vegetables, this Coconut Soup can be a great way to detoxify and refresh your body after those hearty winter meals. It also makes a great transition meal, providing a balance of lightness and warmth.
Summer: Especially when using vegetable broth, this Soup makes a light, refreshing and hydrating meal option during the summer months.
Autumn & Winter: Between the richness of vitamin C and vibrant tropical flavours, This Coconut Lime Soup can be a great way to fight off the flu and the winter blues.
How to Make Coconut Lime Soup With Thai Noodles
This Coconut Lime Soup With Thai Noodles makes for a flavourful yet quick and easy side, starter or meal. You can watch the video of how to make it here.
What You'll Need
Equipment
- Medium-Large Soup Pot - This soup is loaded with hearty veggies and a good amount of noodles, so make sure to use a pot that's big enough!
- Stove -This recipe does require the use of a stovetop burner.
- Wooden Spoon - To prevent sticking and scratching, a wooden spoon is best used for stirring.
- Ladle - The easiest way to serve this soup is with a large ladle.
Ingredients
- Coconut Milk adds a rich, smooth, creamy flavour and satiating good fats.
- Lime provides a tangy, refreshing flavour and a good dose of vitamin C.
- Chicken / Vegetable Broth gives this soup a savoury base full of easily absorbable nutrients.
- Thin Thai Noodles (Vermicelli) are made from rice, making them gluten-free. You can also use brown rice noodles to add even more fibre to this hearty soup.
- Cremini Mushrooms add a delicious texture and umami flavour. They also add more fibre, B vitamins and minerals such as selenium, zinc and potassium.
- Kale adds even more flavour, fibre, vitamin C, magnesium, and B6.
- Celery provides a slight crunch, natural sodium, vitamin C, magnesium, and many B vitamins.
- Garlic and Onion offer a depth of flavour. Plus, thanks to their sulphur-containing compounds, they offer a myriad of health benefits, from immune-supporting compounds to heart-protective properties.
- Himalayan Salt brings all the flavours together. It's also unrefined and a great source of trace minerals.
Steps
Step 1: Saute Vegetables
First, heat two tablespoons of extra virgin olive oil (or cold-pressed coconut oil) in a medium to large soup pot. Then add two to three cloves of minced garlic and one medium chopped onion.
Sauté for a minute or two or until the garlic and onion become fragrant. Next, add three to four sliced cremini mushrooms (about one cup). Continue to sauté for another minute or two until the mushrooms begin to brown. Then, add two stalks of chopped celery and two stalks of chopped kale. Cook for another minute, stirring well to prevent sticking.
Step 2: Pour in Broth & Coconut Milk
Pour in four cups of vegetable (or chicken) broth, followed by two cups of coconut milk and stir well. Turn the heat up to medium-high and bring to a rolling boil.
Step 4: Add Lime Juice & Zest
Once the soup begins to bubble, turn the heat down to medium-low. Add zest and juice of one lime and salt to taste. I usually add one teaspoon when using unsalted vegetable broth and a quarter teaspoon when using salted broth.
Step 5: Add Noodles
Next, carefully place 100g of Thai (vermicelli) noodles into the soup. Continue stirring as the noodles cook. They only take a few minutes and may break into small pieces if overcooked.
Step 6: Add Protein (Optional)
This Coconut Lime Soup is perfect for using up leftover chicken! Simply add one cup of cooked chicken after you add the noodles. Cooked shrimp and crispy tofu are also delicious protein options to add.
Substitutions
Chicken Broth or Vegetable Broth are both delicious as a base for this Coconut Lime Soup. Vegetable broth gives it a lighter feel with more depth of flavour, while chicken broth provides that classic smooth, satiating richness.
Ramen Noodles are slightly thicker but can make a great substitution for thin Thai noodles (vermicelli) in a pinch.
Other Vegetables can be used or added. Broccoli, beet tops, bok choy and collard greens are a few that make great additions or substitutions
How to Serve & Store
This soup is best served hot and fresh immediately after making since the noodles can become overcooked when reheating. However, leftovers can be refrigerated for up to 3 days.
You can Garnish this soup with lime slices, fresh sprouts and a dash of chilli flakes if you prefer a kick.
What To Pair with Coconut Lime Soup
This Coconut Lime Soup is hearty enough to be a meal in itself yet light enough to serve as a side or starter. Almond Flour Flatbread is one of my favourites to serve with this soup. It also pairs well with Lemon Roasted Broccoli Crack, sandwiches, rice paper wraps, chicken, shrimp and salad.
Tips for Making This Coconut Lime Soup Perfectly
- This Coconut Lime Soup is one you don't want to overcook. It's best removed from the heat as soon as the noodles are soft. The noodles can get too soggy and may break apart into tiny pieces if left over the heat for too long.
- It's also best served fresh since reheating can have the same effect as simmering for too long.
- Make sure to add the lime juice, zest and salt after bringing to a boil. This gives it a fresh, zingy flavour and allows for less salt to be used.
Why You'll Love This Recipe
Versatile. This Coconut Lime Soup is incredibly versatile, allowing you to customize it to what you have on hand or a vegan diet.
Quick and Easy. Making this Coconut Lime Soup couldn't be easier, and it comes together in less than 30 minutes.
Nourishing. Full of vitamin and mineral-rich whole foods, this soup provides a myriad of nutrients, making it a clean and healthy lunch, dinner or starter.
Refreshing. Thanks to the zing of lime and hydrating coconut milk, this soup is refreshing, tantalizing and perfect for bringing some flavour to your weeknight dinner routine.
More Soup Recipes You Might Enjoy
If you try this Coconut Lime Soup recipe, let me know how it turns out by leaving a comment and/or a rating below! And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!
Coconut Lime Soup with Thai Noodles
Print RecipeIngredients
- 2 tablespoon Extra Virgin Olive Oil (or Cold Pressed Coconut Oil)
- 2 - 3 Garlic Cloves (Minced)
- 1 Medium Cooking Onion (Chopped )
- 1 cup Cremini Mushrooms (Sliced)
- 2 Stalks Kale (Chopped)
- 2 Large Celery Stalks (Chopped)
- 4 Cups Vegetable Broth (or Chicken Broth)
- 2 Cups Coconut Milk
- Zest and Juice of 1 Lime
- 100 grams Thin Thai Noodles (Vermicelli)
- 1 teaspoon Himalayan / Sea Salt
- 1 cup Cooked Chicken (Optional + See Notes)
Instructions
- First, heat 2 tablespoons of extra virgin olive oil (or cold-pressed coconut oil) in a medium to large soup pot. Then add 2 - 3 cloves of minced garlic and one medium chopped onion. Sauté for a minute or two or until the garlic and onion become fragrant. Next, add 3 - 4 sliced cremini mushrooms (about one cup). Continue to sauté for another minute or two until the mushrooms begin to brown. Then, add 2 stalks of chopped celery and 2 stalks of chopped kale. Cook for another minute, stirring well to prevent sticking.
- Pour in 4 cups of vegetable (or chicken) broth, followed by 2 cups of coconut milk and stir well. Turn the heat up to medium-high and bring to a rolling boil.
- Once the soup begins to bubble, turn the heat down to medium-low. Add zest and juice of 1 lime and salt to taste. I usually add 1 teaspoon when using unsalted vegetable broth and ¼ teaspoon when using salted broth.
- Next, carefully place 100g of Thai (vermicelli) noodles into the soup. Continue stirring as the noodles cook. They only take a few minutes and may break into small pieces if overcooked.
- This Coconut Lime Soup is perfect for using up leftover chicken! Simply add one cup of cooked chicken after you add the noodles. Cooked shrimp and crispy tofu are also delicious protein options to add.
- This soup is best served hot and fresh immediately after making since the noodles can become overcooked when reheating. However, leftovers can be refrigerated for up to 3 days.You can Garnish this soup with lime slices, fresh sprouts and a dash of chilli flakes if you prefer a kick.
Notes
- Cooked shrimp and crispy tofu are also delicious protein options to add in place of chicken.
- Chicken Broth or Vegetable Broth are both delicious as a base for this Coconut Lime Soup. Vegetable broth gives it a lighter feel with more depth of flavour, while chicken broth provides that classic smooth, satiating richness.
- Ramen Noodles are slightly thicker but can make a great substitution for thin Thai noodles (vermicelli) in a pinch.
- Other Vegetables can be used or added. Broccoli, beet tops, bok choy and collard greens are a few that make great additions or substitutions.
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