Spicy Asian Chicken and Noodle Soup

INGREDIENTS

3 cups

low sodium chicken broth

1 1/2 cups

water

1 1/2 cups

cooked rotisserie chicken breast

1/2 cup

carrot, grated (about 1 medium carrot)

1/2 cup

snow peas, thinly sliced

3 tsp

Sriracha (hot chile sauce) (2 tsp for less spice)

2 tsp

soy sauce (I use low sodium)

1 1/2 tsp

Thai red curry paste

(2 inch) piece of fresh ginger, peeled

3 oz

uncooked wide rice noodles (rice-flour noodles)

1 tbsp

fresh lime juice

1/4 cup

chopped fresh mint, cilantro and green onion for garnish