In a medium bowl, combine 1 Tbs. of the lime juice with the finely chopped cilantro and sesame oil.
Cook the rice noodles according to package directions. Drain (do not rinse), then toss with the lime juice mixture.
In a 4-quart saucepan, bring the chicken broth and chicken to a boil over medium-high heat. Reduce the heat and simmer until the chicken is almost cooked through, about 5minutes. Add the remaining 1 Tbs. lime juice, the coconut milk, chile, and 1 tsp. kosher salt. Bring to a boil. Add the pineapple and cook for another minute. Stir in the cilantro leaves and noodles, and season to taste with salt.
Divide the soup among bowls, garnish with the scallions, and serve with the Sriracha on the side.
nutrition information (per serving):
11, Fat Calories
100, Saturated Fat
30, Monounsaturated Fat
35, Polyunsaturated Fat
Photo: Scott Phillips