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Thai Coconut Chicken Ramen with Broccolini

Thai Coconut Chicken Ramen with Broccolini


  • 2 limes
  • 12 ounces flat rice noodles or linguine
  • 1 tablespoon coconut oil
  • 1 garlic clove, minced
  • 1 tablespoon grated ginger
  • 1/2 red Thai chile, minced
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 13.5-ounce can light coconut milk
  • 3/4 cup chicken broth
  • 1 tablespoon fish sauce or tamari
  • 1 bunch Broccolini, tough ends removed
  • 1 carrot, shaved into ribbons (use a vegetable peeler)
  • 1 tablespoon chili oil


  1. Zest and juice 1 lime and cut the other lime into 4 wedges; reserve.
  2. Cook noodles according to package directions. Drain and divide noodles among 4 bowls.
  3. Meanwhile, in a large pot, heat coconut oil over medium heat. Add garlic, ginger, and minced chile; cook for 30 seconds. Add chicken, coconut milk, broth, fish sauce, and reserved lime zest and juice. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through, 5 to 10 minutes. Stir in Broccolini and carrot, then cover and simmer until vegetables are tender, about 5 minutes.
  4. To serve, arrange chicken and vegetables on noodles and spoon coconut broth over them. Dot with chili oil and garnish bowls with lime wedges.

Nutrition Information

Per serving: 631 kcal cal., 16 g fat (10.3 g sat. fat), 829 mg sodium, 3 g fiber, 34 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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