2 14 1/2 ounce cans reduced-sodium chicken broth
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
1 cup shredded carrots
1 cup snow peas, thinly sliced
2 tablespoons chopped fresh ginger
2 scallions, thinly sliced
1 tablespoon reduced-sodium soy sauce
1 tablespoon lime juice
2 teaspoons Asian hot sauce (such as Sriracha)
6 ounces rice noodles (such as Thai Kitchen Stir-Fry Rice Noodles)
1/4 cup mint leaves
1/4 cup cilantro leaves
1. In a large pot, bring chicken broth and 1 1/2 cups water to a boil. Add chicken and simmer 3 minutes. Add carrots, snow peas and ginger; simmer 3 minutes.
2. Stir in scallions, soy sauce, lime juice and hot sauce.
3. Meanwhile, boil rice noodles for 6 minutes. Drain.
4. Divide cooked noodles among four bowls. Spoon an equal amount of soup into each bowl of noodles.
5. Scatter mint and cilantro over each dish and serve immediately.
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