• 3 cups reduced sodium chicken broth
• 1 1/2 cups water
• 1 1/2 cups shredded cooked chicken breast
• 1/2 cup coursely grated carrot
• 1/2 cup thinly sliced fresh snow peas pods
• 2 teaspoons Sriracha hot chile sauce
• 2 teaspoons reduced sodium soy sauce
• 1 1/2 teaspoons Thai red curry paste (we used Thai Kitchen brand)
• 1 (2-inch) piece peeled fresh ginger
• 6 cups water
• 3 ounces uncooked wide rice flour noodles (we used Taste of Thai brand)
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced green onions

Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.

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.

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.

Per Serving: 286 Calories; 7g Fat (21.4% calories from fat); 2g Saturated Fat; 31g Protein; 25g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 608mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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