Chicken Coconut Curry Noodle Soup

4 cups Thai Ginger Chicken Broth

1 cup coconut milk

2 chicken breasts, sliced thin

1 can baby corn, drained

1/2 red onion, sliced thin

1 cup sliced mushrooms

1 package rice noodles

Fresh cilantro

In a large stock pot sauté the chicken till cooked through. Pour the broth and coconut milk into the pot along with the baby corn, red onion and mushrooms. Bring to a simmer and then add in the rice noodles. Cook till the noodles are tender and serve with sprinkling of fresh cilantro.