Asian Noodle Soup with Chicken and Snow Peas

• Coarse salt and ground pepper
• 8 ounces flat, wide rice noodles
• 2 cans (14.5 ounces each) low-sodium chicken broth
• 1 piece fresh lemongrass (3 inches), smashed, or 3 sticks dried lemongrass
• 1 piece (1 inch) fresh ginger, peeled and cut into matchsticks
• 3 cups water
• 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
• 8 ounces snow peas, trimmed and halved
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 1/4 cup fresh mint leaves
• Asian chili sauce, such as Sriracha, for serving (optional)

1. In a large pot of boiling salted water, cook noodles until tender according to package instructions.
2. Drain noodles.
3. In a saucepan, combine broth, lemongrass, ginger, and the water.
4. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes.
5. Strain broth mixture through a fine sieve, discarding solids, and return to saucepan.
6. Add chicken and snow peas and simmer until chicken is cooked through and snow peas are crisp-tender, 2 to 4 minutes.
7. Remove soup from heat and stir in lime juice.
8. Season with salt and pepper.
9. Divide noodles among bowls, and pour soup over noodles.
10. Serve with mint, lime wedges, and, if desired, chili sauce.
11. (Per Serving)
12. Calories: 355
13. Fat: 1.8g (0.7g Saturated Fat)
14. Protein: 27.5g
15. Carbohydrates: 55.3g
16. Fiber: 2g

salt, noodles, chicken broth, fresh lemongrass, fresh ginger, water, chicken, snow peas, lime juice, fresh mint, chili sauce

Taken from www.epicurious.com/recipes/food/views/asian-noodle-soup-with-chicken-and-snow-peas-387620 (may not work)