Thai Chicken Noodle Soup
Thai Chicken Noodle Soup
This coconut milk-based soup has just the right amount of spiciness.
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20 min
Prep Time
35 min
Total Time
6
servings 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
How to make
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STEP 1
Melt butter in saucepan over medium-high heat until sizzling. Add onion; 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.
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STEP 2
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.
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STEP 3
Garnish individual servings with cilantro, if desired.
240 Calories
9 Fat (g)
50 Cholesterol (mg)
870 Sodium (mg)
20 Carbohydrates (g)
2 Dietary Fiber
18 Protein (g)
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