Ingredients
- 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
Instructions
- 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.