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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
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.

Notes

Recipe By: Land O'Lakes
Serving Size: 6