Chinese Noodle soup Recipes

Photo: John Autry; Styling: Cindy Barr

This broth packs a lot of flavor in just a little time. If you don't have the Sriracha on hand, thin slices of jalapeño pepper make a good substitute for this soup recipe.

Ingredients

3 cups fat-free, lower-sodium chicken broth

1 1/2 cups shredded rotisserie chicken breast

1/2 cup grated carrot (about 1 medium)

1/2 cup thinly sliced snow peas

2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)

2 teaspoons lower-sodium soy sauce

1 1/2 teaspoons Thai red curry paste

1 (2-inch) piece peeled fresh ginger

3 ounces uncooked wide rice sticks (rice-flour noodles)

1 tablespoon fresh lime juice

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced green onions

Preparation

1. Bring 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 1/4 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.