3 cups fat-free, lower-sodium chicken broth |
1 1/2 cups water |
1 1/2 cups shredded rotisserie chicken breast |
1/2 cup grated carrot (about 1 medium) |
1/2 cup thinly sliced snow peas |
2 teaspoons sriracha (hot chile sauce, such as huy fong) |
2 teaspoons lower-sodium soy sauce |
1 1/2 teaspoons thai red curry paste |
1 (2-inch) piece peeled fresh ginger |
6 cups water |
3 ounces uncooked wide rice sticks (rice-flour noodles) |
1 tablespoon fresh lime juice |
1/4 cup chopped fresh mint |
1/4 cup chopped fresh cilantro |
1/4 cup thinly sliced green onions |