Spicy Asian Chicken and Noodle Soup | Recipe Cart

Ingredients

• 3 cups fat-free, lower-sodium chicken broth
• 1 ½ cups water
• 1 ½ cups shredded rotisserie chicken breast
• ½ cup grated carrot (about 1 medium)
• ½ cup thinly sliced snow peas
• 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 2 teaspoons lower-sodium soy sauce
• 1 ½ 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
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh cilantro
• ¼ cup thinly sliced green onions