Grassland Thai Savory-Sweet Chicken Soup

3 tablespoons of salted Grassland butter
1 large onion, thinly sliced
2 tablespoons chili garlic sauce
1 can (13 oz) of coconut milk
1 quart of chicken stock
2 cups shredded chicken
1 1/2 cup sliced mushrooms
1 medium bell pepper, sliced thin
1 tablespoon of Thai or Vietnamese fish sauce
2 ounces of rice noodles
2 tablespoons of fresh lime juice
1/4 cup fresh cilantro

Melt butter in a medium saucepan over medium heat until it starts to sizzle.

Add onion and cook until tender. Stir in garlic sauce, cook 1 minute.

Add coconut milk and chicken broth. Cover and cook until boiling.

Uncover broth and add chicken, bell pepper, mushrooms, fish sauce and rice noodles. Cook until it comes to boil.

Continue cooking until the noodles are softened.

Stir in Lime juice. Serve with fresh cilantro.


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