3 ounces Thai Kitchen® Thin Rice Noodles
1 cup shredded cooked chicken
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
4 cups chicken broth
1 cup water
1/2 cup thinly sliced carrot
1/2 cup sliced mushrooms
2 tablespoons Thai Kitchen® Premium Fish Sauce
2 tablespoons fresh lime juice
1 tablespoon 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.
Nutrition Information Per Serving: 122 Calories, Fat 2g, Protein 9g, Carbohydrates 17g, Cholesterol 23mg, Sodium 861mg, Fiber 1g