Why This Recipe Works

Asian chili-garlic sauce added complex heat and acidity to the broth while rich coconut milk provided a mellowing creaminess.

Before You Begin

Serve this soup with lime wedges.

Instructions

Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, carrots, salt, and pepper and cook until vegetables are just softened, about 4 minutes.

Add broth, noodles, coconut milk, and chili-garlic sauce and bring to boil. Reduce heat to medium-low and simmer until noodles are softened, about 3 minutes.

Stir in chicken and cook until chicken is heated through, about 5 minutes. Stir in basil leaves and serve.