SPICY CHICKEN THAI SOUP

Spicy Chicken Thai Soup image

This easy, rich and creamy Thai soup made with chicken and coconut milk is sure to be a hit.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 5

Number Of Ingredients 11

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 450, Carbohydrate 37 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 21 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 11 g, TransFat 0 g