Chicken Rice Noodle Soup
3 ounces (85 g) Thai Kitchen® Thin Rice Noodles
1 cup (250 mL) shredded cooked chicken
2 tablespoons (15 mL) chopped fresh cilantro
2 tablespoons (15 mL) chopped green onion
4 cups (1 L) chicken broth
1 cup (250 mL) water
1/2 (125 mL) cup thinly sliced carrot
1/2 cup (125 mL) sliced mushrooms
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
2 tablespoons (30 mL) fresh lime juice
1 tablespoon (15 mL) sugar
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.
DIVIDE chicken, cilantro and green onion evenly among bowls.
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.