Spicy Coconut Chicken Noodle Soup

Name: Spicy Coconut Chicken Noodle Soup
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 1 piece Yellow Onion (1 onion, halved and sliced thin); 3 pieces Carrot (3 carrots, peeled and cut into 2-inch-long matchsticks); 1 tsp Table Salt (1 teaspoon table salt); ½ tsp Black Pepper (1/2 teaspoon pepper); 6 cup Chicken Broth (6 cups chicken broth); 4 oz Rice Vermicelli (4 ounces rice vermicelli); ¼ cup Coconut Milk (1/4 cup canned coconut milk); 2 tbsp Chili Garlic Sauce (2 tablespoons Asian chili-garlic sauce); 1 cup Rotisserie Chicken (1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)); 1 cup Thai Basil (1 cup fresh Thai basil leaves)

Spicy Coconut Chicken Noodle Soup - Main Courses (Thai)

30 minThai

Servings4

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Dairy Free
Egg Free

Steps

1Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, carrots, salt, and pepper and cook until vegetables are just softened, about 4 minutes.
2Add broth, noodles, coconut milk, and chili-garlic sauce and bring to boil. Reduce heat to medium-low and simmer until noodles are softened, about 3 minutes.
3Stir in chicken and cook until chicken is heated through, about 5 minutes. Stir in basil leaves and serve.