Vietnamese chicken noodle soup

• 2 can reduced sodium chicken broth
• 1 1/2 lb boneless skinless chicken thighs
• 1 cup shredded carrots
• 1 cup snow peas thinly sliced
• 2 tbsp chopped fresh ginger
• 2 scallions thinly sliced
• 1 tbsp reduced sodium soy sauce
• 1 tbsp lime juice
• 2 tsp Asian hot sauce Sriracha
• 6 oz rice noodles Thai Kitchen stir fry rice noodles
• 1/4 cup mint leaves

1. In a large pot bring chicken broth & 1 1/2 cups water to a boil.
2. Add chicken & simmer 3 minutes.
3. Add carrots, snow peas & ginger.
4. Simmer 3 minutes.
5. Stir in scallions, soy sauce, lime juice & hot sauce.
6. Meanwhile boil rice noodles for 6 minutes.
7. Drain.
8. Divide cooked noodles among 4 bowls & spoon equal amounts of soup.
9. Sprinkle mint & cilantro on top & serve immediately.

chicken broth, chicken thighs, carrots, snow peas, fresh ginger, scallions, soy sauce, lime juice, hot sauce, rice noodles, mint leaves

Taken from cookpad.com/us/recipes/334145-vietnamese-chicken-noodle-soup (may not work)