Vietnamese Chicken Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 can(s) chicken broth (14 1/2 oz) |
Directions:
1. Ingredients
2. /2 ounce cans reduced-sodium chicken broth
3. /2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
4. cup shredded carrots
5. cup snow peas, thinly sliced
6. tablespoons chopped fresh ginger
7. scallions, thinly sliced
8. tablespoon reduced-sodium soy sauce
9. tablespoon lime juice
10. teaspoons Asian hot sauce (such as Sriracha)
11. ounces rice noodles (such as Thai Kitchen Stir-Fry Rice Noodles)
12. /4 cup mint leaves
13. /4 cup cilantro leaves
14. Directions
15. In a large pot, bring chicken broth and 1 1/2 cups water to a boil. Add chicken and simmer 3 minutes. Add carrots, snow peas and ginger; simmer 3 minutes.
16. Stir in scallions, soy sauce, lime juice and hot sauce.
17. Meanwhile, boil rice noodles for 6 minutes. Drain.
18. Divide cooked noodles among four bowls. Spoon an equal amount of soup into each bowl of noodles.
19. Scatter mint and cilantro over each dish and serve immediately.
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