Coconut Lime Chicken Ramen
Coconut and lime is one of those flavor combinations that immediately transports you somewhere warm and tropical, even if you're eating it in your apartment in February with snow outside. The coconut milk makes the broth rich and creamy without being heavy, and the lime adds this bright, citrusy note that keeps everything from becoming too cloying. Chicken simmered in that fragrant broth absorbs all those flavors, turning into something that tastes like Thai takeout but better because you made it yourself. Adding ramen noodles gives you something satisfying to slurp, and the whole bowl comes together in about thirty minutes. It's comfort food that tastes like vacation.
Coconut rivers—lime cuts bright through creamy white—tropics in a bowl.
Let Me Tell You...
I started making coconut lime soups after a trip to Thailand where I ate variations of this flavor profile at almost every meal, sometimes with shrimp, sometimes with chicken, sometimes just vegetables swimming in that creamy, fragrant broth.
The combination of coconut milk and lime juice is so perfect that I'm honestly surprised more cuisines haven't figured it out.
The richness of the coconut gets cut by the acid of the lime, and everything you add to it tastes better for having bathed in that creamy, citrusy liquid.
The fat carries flavor and creates the silky texture that makes this dish special.
The key to good coconut lime chicken is building the broth in layers, starting with aromatics like lemongrass and ginger, then adding the coconut milk and letting everything simmer until fragrant.
I poach the chicken directly in the broth so it absorbs all those flavors, which is easier than cooking it separately and results in more flavorful meat.
The lime juice goes in at the very end so it stays bright and doesn't cook off into something dull.
Fish sauce adds that essential funky, savory depth that Thai food relies on.
Cooking lime juice dulls its brightness and makes it taste flat.
Ramen noodles in this broth work better than rice noodles, which is what you'd traditionally use in Thai cooking, because the wheat noodles have more substance and hold up to the rich coconut broth without getting mushy.
I slurp the noodles and the creamy broth together, picking up pieces of tender chicken and trying to get some cilantro in every bite.
A second squeeze of lime at the table makes everything taste even brighter.
This keeps it tender and makes it easier to pick up with chopsticks.
This ramen is what I make when I'm craving Thai food but don't want to order delivery, which happens more often than I'd like to admit given how good Thai delivery can be.
The coconut broth is genuinely as good as what you'd get at a restaurant, and you can adjust the lime and fish sauce to your taste.
It's the kind of recipe that makes you feel like a competent cook, the kind of meal that seems impressive but is actually just throwing things in a pot.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 1 lb boneless, skinless chicken breast
- 1 can (14 oz) full-fat coconut milk
- 2 cups chicken broth
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 1 inch fresh ginger, sliced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 3 tablespoons fresh lime juice (about 2 limes)
- 1/4 cup fresh cilantro, roughly chopped
- 1 red Thai chili, sliced (optional)
- Lime wedges, for serving
- Salt, to taste
Preparation
- In a medium pot, combine the chicken broth, coconut milk, lemongrass, and ginger slices. Bring to a gentle simmer over medium heat.
- Add the whole chicken breast to the broth. Reduce heat to medium-low and poach for 15-18 minutes until the chicken is cooked through (internal temperature of 165°F).
- Remove the chicken breast and set aside on a cutting board to rest. Keep the broth simmering.
- Add the fish sauce and sugar to the broth. Taste and adjust seasoning. Simmer for 5 more minutes to meld flavors.
- While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
- Remove the pot from heat. Fish out and discard the lemongrass pieces and ginger slices.
- Stir in the fresh lime juice. Taste and add more lime or fish sauce as desired.
- Slice the rested chicken breast against the grain into thin slices.
- Divide the cooked noodles between two serving bowls. Ladle the hot coconut lime broth over the noodles.
- Arrange the sliced chicken over the noodles. Garnish with fresh cilantro and sliced Thai chili if using. Serve with lime wedges.