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Thai Chicken Noodle Soup

Prep: 20 min, Total: 36 min

6 servings


  • 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


  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.
  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. Garnish individual servings with cilantro, if desired.


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