Thai Chicken Noodle Soup
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30 Min
Prep : 30 Min
Change up your soup menu with our Thai Chicken Noodle Soup. Garlic sauce, coconut milk and cilantro help give Thai Chicken Noodle Soup its distinct flavor.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1/4 cup Kraft Italian Zesty Lime Dressing
2
2 Tbsp. Thai chili sauce
3
1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips
4
4 cups water
5
2 chicken bouillon cubes
6
1 red pepper, cut into strips
7
1 cup sliced carrots
8
1 cup halved trimmed fresh green beans
9
1/4 lb. (115 g) thin rice noodles, soaked as directed on package
10
1/2 cup lite coconut milk
11
2 Tbsp. chopped fresh cilantro
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How do I make it ?
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Step 1
Heat dressing and chili sauce in Dutch oven or small stockpot on medium heat. Add chicken; cook and stir 3 to 5 min. or until done. Step 2
Stir in water. Bring to boil. Add bouillon and vegetables; stir until bouillon is dissolved. Simmer 10 min., stirring occasionally. Step 3
Add noodles and coconut milk; stir. Simmer on medium-low heat 5 min. Step 4
Sprinkle with cilantro. Kraft Kitchen Tips!
Special Extra
Sprinkle with dry roasted peanuts before serving.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value
Fat 4 g
Saturated fat 1 g
5 %
Cholesterol 40 mg
Sodium 440 mg
18 %
Carbohydrate 18 g
Fibre 1 g
Sugars 3 g
Protein 14 g
Vitamin A
70 %
Vitamin C
35 %
Calcium
0 %
Iron
4 %
Servings
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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