Asian Chicken Noodle Soup

Method

1. 1

   Bring the chicken broth, water, carrot, snow peas, Sriracha, soy sauce, thai red curry paste, chicken and ginger to a simmer in a large pot and let simmer for about 5-8 minutes (until vegetables are tender) and then turn to low to keep warm.

2. 2

   Cook rice noodles according to package.

3. 3

   Discard ginger from large pot, add lime juice and shredded chicken and stir.

4. 4

   Ladle 1 1/3 cups broth into a bowl and top with rice noodles, mint, cilantro and green onions (optional).