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
How to Make It
Step 1 Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.
Step 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.
Step 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.
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