Ingredients

3 cups fat-free, lower-sodium chicken broth $

1 1/2 cups water

1 1/2 cups shredded rotisserie chicken breast $

1/2 cup grated carrot (about 1 medium) $

1/2 cup thinly sliced snow peas

2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)

2 teaspoons lower-sodium soy sauce $

1 1/2 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 $

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced green onions $

Add Avocados from Mexico for Fresh Flavor

Preparation

  1. Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.
  2. Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of 4 bowls.
  3. Discard ginger. Add juice to broth mixture; stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tablespoon each mint, cilantro, and green onions. Ivy Manning, Cooking Light September 2011