Vietnamese Chicken Noodle Soup

I made this for dinner tonight and it was easy and tasty. It calls for snow peas but the store only had sugar snap peas and they worked just beautifully. I only put in 1 tsp of the hot sauce (which was perfect for me) and then put the bottle out for anyone (Dad) who wanted more in their soup.

Vietnamese Chicken Noodle Soup

2 cans (14.5oz) chicken broth

1 1/2 C water

1 C shredded chicken (dark or light meat)

1 C shredded carrot (about 1 large carrot)

1 C snow peas, thinly sliced

1/4 tsp ginger

2 green onions, thinly sliced

1 Tbsp soy sauce

1 Tbsp lime juice

1-2 tsp Asian hot sauce (such as Sriracha)

4 oz rice noodles

Cilantro leaves

In a large pot, bring chicken broth and water to a boil. Add chicken and simmer 3 minutes. Add carrots, snow peas and ginger; simmer 3 minutes. Stir in green onion, soy sauce, lime juice, and hot sauce.

Meanwhile, bring another pot of water to boil. Place rice noodles in hot water and remove from heat; allow to sit for 10 minutes or until softened. (Check the package first to see if they have different instructions for the type of noodle you found.)

Drain noodles and divide evenly between 4 soup bowls. Ladle soup into the bowls on top of the noodles. Scatter cilantro on top, if desired.

Altered slightly from a recipe found in Family Circle magazine.