Thai Chicken Noodle Soup

• 2 tablespoons butter
• 1 large onion, thinly sliced
• 2 tablespoons chili-garlic sauce
• 1 (14 ounce) can light coconut milk
• 1 quart reduced-sodium chicken broth
• 2 cups shredded chicken
• 1 cup sugar snap pea
• 1 medium red bell pepper, thinly sliced
• 1 tablespoon fish sauce
• 2 ounces thin rice noodles, broken apart
• 2 tablespoons lime juice

1. Melt butter in saucepan over medium-high heat until sizzling.
2. Add onions; cook 3 minutes or until softened.
3. Stir in garlic sauce; cook 1 minute.
4. Add coconut milk and chicken broth.
5. Cover; cook until mixture just comes to a boil.
6. Uncover; add chicken, peas, bell pepper, fish sauce and rice noodles; cook until mixture comes to a boil.
7. Continue cooking 4 minutes or until noodles are softened.
8. Stir in lime juice.
9. Garnish individual servings with cilantro, if desired.

butter, onion, chiligarlic sauce, light coconut milk, chicken broth, chicken, sugar snap pea, red bell pepper, fish sauce, thin rice noodles, lime juice

Taken from www.food.com/recipe/thai-chicken-noodle-soup-513040 (may not work)