Spicy Asian Chicken Noodle Soup

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

Preparation:

1. Bring the 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 ¼ 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.