Spicy Asian Chicken and Noodle Soup
This broth packs a lot of flavor in just a little time. If you don’t have the Sriracha on hand, thin slices of jalapeño pepper make a good substitute for this soup recipe.
Ingredients
Ingredient Checklist
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
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