Thai Chicken Noodle Soup for Two
Inspired by the classic Thai soup tom kha gai, this weeknight hack starts with a can of Progresso™ chicken noodle soup and finishes with homey and bright flavor in just 15 minutes. Squeeze a fresh lime on top, and get ready to take your taste buds on a journey.MORE+LESS-
teaspoon olive oil or vegetable oil
teaspoon finely chopped garlic
teaspoon finely chopped gingerroot
can (19 oz) Progresso™ traditional chicken noodle soup
cup unsweetened coconut milk (from 13.66-oz can) (not cream of coconut)
teaspoon sambal oelek chile paste
tablespoon fresh lime juice
teaspoon packed brown sugar
tablespoon finely chopped fresh cilantro leaves
tablespoon sliced green onion
In 2-quart saucepan, heat oil over medium heat. Add garlic and gingerroot; sauté 30 to 40 seconds or until fragrant.
Stir in soup, coconut milk and chile paste. Increase heat to medium-high; heat to simmering, and cook 1 to 2 minutes or until heated through and slightly thickened. Stir in lime juice, brown sugar and fish sauce.
Serve with cilantro, green onion and lime wedges.
- Sambal oelek is a spicy Southeast Asian chile sauce made from hot red chile peppers, salt and vinegar, and can be found in the ethnic section in grocery store.
- Don’t have fish sauce? Substitute 1/2 teaspoon soy sauce.
Serving Size: 1 1/3 Cups
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.