Spicy Asian Chicken and Noodle Soup
Photo: John Autry; Styling: Cindy Barr
This broth packs a lot of flavor in just a little time. If you don't have the Sriracha on hand, thin slices of jalapeño pepper make a good substitute for this soup recipe.
fat-free, lower-sodium chicken broth
1 1/2 cups
shredded rotisserie chicken breast
grated carrot (about 1 medium)
thinly sliced snow peas
Sriracha (hot chile sauce, such as Huy Fong)
lower-sodium soy sauce
1 1/2 teaspoons
Thai red curry paste
(2-inch) piece peeled fresh ginger
uncooked wide rice sticks (rice-flour noodles)
fresh lime juice
chopped fresh mint
chopped fresh cilantro
thinly sliced green onions
1. Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.
2. Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of 4 bowls.
3. Discard ginger. Add juice to broth mixture; stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tablespoon each mint, cilantro, and green onions.