Sup Mie Jeruk Nipis Kelapa

Name: Sup Mie Jeruk Nipis Kelapa
Total time: 20 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 32 oz low sodium chicken broth; 2 inches ginger (cut into 1/4 inch thick); 13.5 oz coconut milk; 1 pound boneless, skinless chicken breast (thinly sliced); 8 medium-sized shrimp (shelled and deveined); 3 tablespoons fish sauce (or salt to taste); 2 teaspoons light brown sugar (or regular sugar); 4 Thai chilies (stems off); 6 tablespoons fresh lime juice (approximately 3-4 limes); 2 cups bean sprouts (optional); ¾ pound fresh thick rice noodle; ¾ cup packed fresh cilantro leaves

Coconut Lime Chicken Noodle Soup Recipe – So yummy and refreshing you would want more than one bowls.

⏱️ 20 menit 🔪 Persiapan: 10 menit 🔥 Masak: 10 menit 📊 Mudah ⭐ 4.6 (18) 👁️ 18 dilihat

👨‍🍳 Mulai Masak

Foto: Rasa Malaysia

Bahan-bahan

4 porsi

32 oz low sodium chicken broth
2 inches ginger (cut into 1/4 inch thick)
13.5 oz coconut milk
1 pound boneless, skinless chicken breast (thinly sliced)
8 medium-sized shrimp (shelled and deveined)
3 tablespoons fish sauce (or salt to taste)
2 teaspoons light brown sugar (or regular sugar)
4 Thai chilies (stems off)
6 tablespoons fresh lime juice (approximately 3-4 limes)
2 cups bean sprouts (optional)
¾ pound fresh thick rice noodle
¾ cup packed fresh cilantro leaves

Langkah-langkah

Prepare the chicken broth in a large pot. Add the ginger and bring the broth to a boil over high heat. Then reduce the heat to medium and simmer for 10 minutes.
Add the coconut milk and return to a simmer. Transfer the sliced chicken and shrimp into the broth and cook until fully cooked, approximately 3 minutes.
Slowly stir in the fish sauce and sugar. Then add the Thai chilies, lime juice, bean sprouts, and 1/2 cup of fresh cilantro leaves. Stir in the fresh rice noodles and serve immediately.
Garnish the noodles with the remaining 1/4 cup of fresh cilantro leaves.