Preparation

• 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.