20m
PREP TIME
10m
COOK TIME
122
CALORIES
11
INGREDIENTS
Ingredients
- 3 ounces Thai Kitchen® Gluten Free Thin Rice Noodles
- 1 cup shredded cooked chicken
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green onion
- 4 cups chicken stock
- 1 cup water
- 1/2 cup thinly sliced carrot
- 1/2 cup sliced mushrooms
- 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon 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.
