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 tsp
Sriracha (hot chile sauce, such as Huy Fong)
2 tsp
lower-sodium soy sauce
1 1/2 tsp
Thai red curry paste
1
(2-inch) piece peeled fresh ginger
6 cups
water
3 oz
uncooked wide rice sticks (rice-flour noodles)
1 tbsp
fresh lime juice
1/4 cup
chopped fresh mint
1/4 cup
chopped fresh cilantro
1/4 cup
thinly sliced green onions