Thai Chicken Noodle Soup

Heat olive oil in a large, heavy-bottomed pot over medium heat. Add garlic and pepper and cook until fragrant, about 2 minutes.

Pour chicken broth into pot and stir to remove any browned bits on bottom of pan. Bring broth to a boil then stir in Reames® Homestyle Egg Noodles, chicken, ginger, cumin, coriander, red pepper flakes and cayenne pepper.

Simmer for 15 minutes, until noodles are just tender. Stir in coconut milk, peas and carrots.

Return soup to low boil and simmer for 5 minutes, until peas and carrots are tender. Season, to taste, with salt and pepper.

Stir in cilantro, green onion and lime juice. Divide soup among serving bowls and garnish with sliced peppers, green onions and cilantro.