Asian Noodle Soup with Chicken and Snow Peas Recipe

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Cook Time: 25 min
Prep Time: 10 min
( Serves 4 )
1 dash coarse salt and ground pepper
8 ounce rice noodles
2 can reduced-sodium chicken broth
1 whole fresh lemongrass (smashed, or 3 sticks)
1 whole peeled fresh ginger (1 inch, cut into matchsticks)
2 whole boneless chicken breasts (skinless, thinly sliced)
8 ounce snow peas (trimmed and halved)
2 tablespoon fresh lime juice (plus lime wedges)
1/4 cup fresh mint leaves
1 drop Asian chile sauce (optional, for serving)
  1. In a large pot of boiling salted water, cook noodles according to package instructions.
  2. Drain noodles.
  3. In a saucepan, combine chicken broth, lemongrass, ginger, and 3 cups water.
  4. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes.
  5. Using a fine-mesh sieve, strain broth and return to saucepan.
  6. Add chicken and snow peas and simmer until chicken is cooked through and snow peas are crisp-tender, 2 to 4 minutes.
  7. Remove soup from heat and stir in lime juice.
  8. Season with salt and pepper.
  9. To serve, pour soup over noodles.
  10. Top with mint, lime wedges, and chile sauce if desired.
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