Coconut-Lime Noodles with Chicken and Shrimp

Menu Part: 
Cuisine Type: 

This soup is a real delight. A light, fresh taste from the lime and herbs, just the right amount of zing from the chilies, and all tied together with creamy coconut milk. So good!


3 cups chicken broth
1 cup water
2, 14-oz. cans unsweetened coconut milk
4 tbsp. curry powder
1 tsp. black peppercorns
4 jalapeño chilies, seeded and minced
1 whole chicken breast with skin and bones (about 1 lb.)
1⁄2 lb. dried rice noodles
2 lb. wood ear mushrooms
6 tbsp. freshly squeezed lime juice
6 tbsp. Asian fish sauce
2 lb. shrimp, shelled and deveined
1⁄2 cup fresh chopped mixture of cilantro, basil, and mint, for garnish
1⁄2 cup fried shallots, for garnish


1. In a heavy saucepan, bring chicken broth, water, coconut milk, curry powder, peppercorns, and chilies to simmer over medium heat.

2. Add chicken and poach at a bare simmer for 20 min. or until cooked through. Trans­fer chicken to a bowl and let cool, keeping the soup warm.

3. Soak noodles in warm water for 5 min. Drain and cook in salted boiling water, cook for 5 min. Drain noodles, rinse well.

4. Discard skin and bones from chicken and shred meat, stirring it back into the soup. Add mushrooms, lime juice, fish sauce and return soup to a boil. Add shrimp and cook for five more min.

5. To serve, divide noodles among eight bowls and ladle soup over them. Sprinkle with fresh chopped herbs, fried shallots and serve.

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...
Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

FSD Resources