Thai Chicken Noodle Soup
This coconut milk-based soup has just the right amount of spiciness.
Servings: 0
Ingredients
- 2 tablespoons Land O LakesĀ® 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.
Notes
Recipe By: Land O'Lakes
Serving Size: 6
Serving Size: 6
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