INGREDIENTS
3 cups
fat-free, reduced-sodium chicken broth
1 1/2 cups
water
8 oz
cooked shredded chicken
1/2 cup
grated carrots
1/2 cup
snow peas , thinly sliced
1 1/2 tsp
Sriracha
2 tsp
soy sauce
1 1/2 tsp
Thai red curry paste
1
2-inch piece fresh ginger
3 oz
uncooked rice flour noodles
1 tbsp
lime juice
1/4 cup
chopped fresh cilantro
1/4 cup
green onions , sliced into 1/4-inch pieces