Spicey Asian Chicken Noodle Soup

• 3 cups fat-free, lower-sodium chicken broth $
• 1 1/2 cups water
• 1 1/2 cups shredded rotisserie chicken breast $
• 1/2 cup grated carrot (about 1 medium) $
• 1/2 cup thinly sliced snow peas
• 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 2 teaspoons lower-sodium soy sauce $
• 1 1/2 teaspoons Thai red curry paste
• 1 (2-inch) piece peeled fresh ginger
• 6 cups water
• 3 ounces uncooked wide rice sticks (rice-flour noodles)
• 1 tablespoon fresh lime juice $
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced green onions $
• Add Avocados from Mexico for Fresh Flavor

1. 1. Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.
2. 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. 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.
4. Ivy Manning, Cooking Light
5. September 2011

chicken broth , water, grated carrot, snow peas, sriracha, lower, red curry, fresh ginger, water, rice, lime juice , fresh mint, fresh cilantro, avocados from mexico

Taken from www.epicurious.com/recipes/member/views/spicey-asian-chicken-noodle-soup-52758321 (may not work)