Photo: Anna Williams; Styling: Deborah Williams
Prep Time
10 Mins
Yield
Makes 4 servings

How to Make It

In a medium saucepan, bring the soup and coconut milk to a simmer. Stir in the lime juice. Ladle into bowls and sprinkle with cilantro. Serve with lime wedges.

Ratings & Reviews

SousChefLinda's Review

SousChefLinda
July 28, 2010
I made this recipe with chicken rice soup instead of chicken noodle soup. It is so easy to make, but tastes so much better than plain canned soup.