11
INGREDIENTS
Ingredients
- 3 ounces (85 grams) Thai Kitchen® Thai Kitchen® Gluten Free Thin Rice Noodles
- 1 cup (250 milliliters) shredded cooked chicken
- 2 tablespoons (15 milliliters) chopped fresh cilantro
- 2 tablespoons (15 milliliters) chopped green onion
- 4 cups (1 liter) chicken broth
- 1 cup (250 milliliters) water
- 1/2 cup (125 milliliters) thinly sliced carrot
- 1/2 cup (125 milliliters) sliced mushrooms
- 2 tablespoons (30 milliliters) Thai Kitchen® Thai Kitchen® Gluten Free Premium Fish Sauce
- 2 tablespoons (30 milliliters) fresh lime juice
- 1 tablespoon (15 milliliters) sugar
INSTRUCTIONS
- 1 BRING 8 cups water to boil in medium saucepan. Add rice noodles; cook 3 to 4 minutes or until tender. Drain. Rinse noodles under cold water to cool. Divide noodles among 6 soup bowls.
- 2 DIVIDE chicken, cilantro and green onion evenly among bowls.
- 3 BRING chicken broth, water, carrot, mushrooms, fish sauce, lime juice and sugar to boil in same saucepan. Ladle broth mixture over noodle mixture in each bowl. Serve immediately.
- 4
- 5 Nutrition Information Per Serving: 122 Calories, Fat 2g, Protein 9g, Carbohydrates 17g, Cholesterol 23mg, Sodium 861mg, Fiber 1g
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
