Name: Thai Chicken Noodle Soup
Ingredients: 2 tablespoons Land O Lakes® Butter; 1 large (1 cup onion, thinly sliced); 2 tablespoons chili garlic sauce; 1 14-ounce can light coconut milk; 1 quart 4 cups reduced sodium chicken broth; 2 cups shredded chicken; 1 cup sugar snap peas; 1 medium (1 cup red bell pepper, thinly sliced); 1 tablespoon fish sauce; 2 ounces thin rice noodles (broken apart); 2 tablespoons lime juice; Chopped fresh cilantro leaves (if desired)

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Thai Chicken Noodle Soup

This coconut milk-based soup has just the right amount of spiciness.

Course: Main Course, Soup

Keyword: chicken, noodle, thai

Servings:

Author: Land O'Lakes

Ingredients

2 tablespoons Land O Lakes® Butter
1 large 1 cup onion, thinly sliced
2 tablespoons chili garlic sauce
1 14-ounce can light coconut milk
1 quart 4 cups reduced sodium chicken broth
2 cups shredded chicken
1 cup sugar snap peas
1 medium 1 cup red bell pepper, thinly sliced
1 tablespoon fish sauce
2 ounces thin rice noodles broken apart
2 tablespoons lime juice
Chopped fresh cilantro leaves if desired

Instructions

Melt butter in saucepan over medium-high heat until sizzling. Add onions; cook 3 minutes or until softened. Stir in garlic sauce; cook 1 minute. Add coconut milk and chicken broth. Cover; cook until mixture just comes to a boil.
Uncover; add chicken, peas, bell pepper, fish sauce and rice noodles; cook until mixture comes to a boil. Continue cooking 4 minutes or until noodles are softened. Stir in lime juice.
Garnish individual servings with cilantro, if desired.