Thai Chicken Noodle Soup with Coconut and Vegetables
Start to finish: 10 minutes
Hands on time: 5 minutes
4 cups Heinen’s Culinary Chicken Stock
One 14-oz can unsweetened coconut milk
1 1/2 lb Heinen’s Thai Chicken and Vegetable Salad from the To Go Case
2 1/2 tablespoons sugar
2 tablespoons rice vinegar
1/2 teaspoon salt
1 lime cut into quarters
Heat the chicken stock, coconut milk, Thai Salad, sugar, vinegar and salt in a large saucepan until it simmers.
Ladle the hot soup in to heated bowls and serve with a lime quarter to squeeze over the top.
Click here to print this page | Recipe created by Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.