Thai Noodle Soup with Chicken

Yields1 Serving

1 Package Udon Noodles

1 Can Coconut Milk

2 tsp Mint - Chiffonade Sliced

2 tsp Basil

Salt, to taste

Pepper, to taste

1 tbsp Chili Sauce

1 cup Chicken Stock

1 tsp Lime Juice

1 tsp Garlic

2 tsp Ginger

3 oz Onion

3 oz Red Bell Pepper

6 oz Chicken, thinly sliced

Cook noodles and arrange
in bowl with cooked chicken.

Soup:

Sauté onion, red bell pepper, ginger and garlic until al dente.
Add stock and coconut milk, basil, mint, chili sauce and lime juice.

Simmer 20 minutes.

Pour mixture over Udon Noodles.

Garnish with lime slice, mint and basil leaves.