Spicy Asian Chicken And 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

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.

chicken broth, water, chicken breast, grated carrot, snow peas, sriracha, lower, red curry, fresh ginger, water, rice, lime juice, fresh mint, fresh cilantro, green onions

Taken from www.myrecipes.com/recipe/spicy-asian-chicken-noodle-soup (may not work)