GOOD TO KNOW To release the citrusy flavor of lemongrass, pound the stalks with a meat mallet or the bottom of a heavy pot. If you can’t find fresh lemongrass, look for dried in the spice aisle of your grocery store, or at Asian food markets.

　　

Ingredients

serves 4

　　Coarse salt and ground pepper

　　8 ounces flat, wide rice noodles

　　2 cans (14.5 ounces each) low-sodium chicken broth

　　1 piece fresh lemongrass (3 inches), smashed, or 3 sticks dried lemongrass

　　1 piece (1 inch) fresh ginger, peeled and cut into matchsticks

　　3 cups water

　　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 chili sauce, such as Sriracha, for serving (optional)

　　

Step 1

In a large pot of boiling salted water, cook noodles until tender according to package instructions. Drain noodles.

　　

Step 2

In a saucepan, combine broth, lemongrass, ginger, and the water. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes.

　　

Step 3

Strain broth mixture through a fine sieve, discarding solids, 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.

　　

Step 4

Remove soup from heat and stir in lime juice. Season with salt and pepper. Divide noodles among bowls, and pour soup over noodles. Serve with mint, lime wedges, and, if desired, chili sauce.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 355

　　

Step 7

Fat: 1.8g (0.7g Saturated Fat)

　　

Step 8

Protein: 27.5g

　　

Step 9

Carbohydrates: 55.3g

　　

Step 10

Fiber: 2g

　　Everyday Food: Light