Chicken Rice Noodle Soup

Chicken Rice Noodle Soup

Makes 4 Bowls of Noodle Soup

3 oz. Thai Kitchen Thin Rice Noodles (about 1 ½ cups cooked)
1 cup cooked chicken, shredded
2 Tbsp. green onions, chopped
2 Tbsp. cilantro, coarsely chopped
4 cups chicken broth
1 cup water
¼ cup carrots, thinly sliced
¼ cup mushrooms, sliced
3 Tbsp. Thai Kitchen Premium Fish Sauce
1 Tbsp. sugar
¼ cup fresh lime juice
white pepper (to taste)

Directions:

1. Bring 8 cups of water to a boil. Cook rice noodles for 3 to 4 minutes or until soft. Drain; rinse with cold water to cool. Divide noodles into four bowls.

2. In each bowl, place over noodles an even amount of chicken, green onions and cilantro.

3. In a pot, bring chicken broth, water, carrots, mushrooms, fish sauce, sugar and lime juice to a boil. Add a pinch of white pepper to taste.

4. Pour even amounts of soup into each bowl of noodle mixture. Serve immediately.