Spicy Chicken Thai Soup
This easy, rich and creamy Thai soup made with chicken and coconut milk is sure to be a hit.
Ingredient
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 carton (32 oz) Progresso™ chicken broth
- 1 box Hamburger Helper™ lasagna
- 1 teaspoon grated fresh gingerroot
- 2 tablespoons red curry paste
- 1 tablespoon chile paste
- 1 medium red bell pepper, cut into 2-inch strips (about 1 cup)
- 2 cups shredded cooked chicken
- 1 can (13.66 oz) coconut milk (not cream of coconut)
Direction
- In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes or until onion is translucent.
- Stir in chicken broth, sauce mix (from Hamburger Helper™ box), gingerroot, curry paste and chile paste. Heat to boiling, stirring constantly.
- Reduce heat; cover and simmer 10 minutes, stirring occasionally.
- Stir in uncooked pasta (from Hamburger Helper™ box), bell pepper, chicken and coconut milk. Heat to boiling. Reduce heat; cover and simmer 10 minutes longer or until pasta is tender.
