Asian Noodle Soup with Chicken and Snow Peas
A few tweaks give chicken soup a spicy new attitude.
- Coarse salt and ground pepper
- 8 ounces rice noodles
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 1 piece fresh lemongrass (3 inches), smashed, or 3 sticks dried lemongrass
- 1 piece peeled fresh ginger (1 inch), cut into matchsticks
- 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
- 8 ounces snow peas, trimmed and halved
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 1/4 cup fresh mint leaves
- Asian chile sauce (such as Sriracha), for serving (optional)
In a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles. In a saucepan, combine chicken broth, lemongrass, ginger, and 3 cups water. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes.
Using a fine-mesh sieve, strain broth and return to saucepan. Add chicken and snow peas and simmer until chicken is cooked through and snow peas are crisp-tender, 2 to 4 minutes.
Remove soup from heat and stir in lime juice. Season with salt and pepper. To serve, pour soup over noodles. Top with mint, lime wedges, and chile sauce if desired.