Vietnamese Chicken Noodle Soup
from Family Circle magazine; March 2012
2 cans (14 1/2 ounces each) reduced sodium chicken broth
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
1 cup shredded carrots, (I used matchstick cut sizes)
2 Tablespoons chopped fresh ginger
2 scallions, thinly sliced
1 red hot pepper seeded, and thinly sliced (optional)
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
In a large pot, bring chicken broth and 1 1/2 cups water to a boil. Add chicken, and simmer for 3 minutes. Add carrots, snow peas, and ginger; simmer 3 minutes.
Stir in scallion, soy sauce, lime juice and hot sauce.
Meanwhile, boil rice noodles for 6 minutes. Drain.
Divide cooked noodles among four bowls. Spoon an equal amount of soup into each bowl of noodles. Scatter mint and cilantro over each dish and serve immediately.
Points value: 10
