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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


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

  1. STEP 1

    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.

  2. 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.

  3. STEP 3

    Garnish individual servings with cilantro, if desired.

Nutrition (1 serving)

240 Calories
9 Fat (g)
50 Cholesterol (mg)
870 Sodium (mg)
20 Carbohydrates (g)
2 Dietary Fiber
18 Protein (g)
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