Ingredients
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1 (8.8 oz) package rice noodles
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12 oz skinless, boneless chicken breast
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1 1/2 piece inch fresh ginger
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2 tbsp sunflower oil
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1 1/2 (16 oz) bags frozen stir fry Asian vegetables
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3 1/2 cups low-sodium chicken stock
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1 (13.5 oz) can coconut milk
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2 limes
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1/4 cup fish sauce
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1/2 cup chopped fresh cilantro
Steps
1
Prepare the noodles according to package directions.
2
Cut the chicken into pieces. Heat the oil in a large saucepan and sauté the chicken 2 min.
3
Peel the ginger and chop finely. Add the ginger and stir-fry 2 min. Combine the vegetable mix and stir-fry about 2 min.
4
Add the chicken stock and coconut milk and bring to a boil. Reduce heat and simmer for 5 min.
5
Add the noodles. Juice 1 lime. Add the lime juice, fish sauce, and salt (in moderation).
6
Chop the cilantro and cut 1 lime into quarters. Divide the soup among 4 bowls.
7
Sprinkle with cilantro and serve with lime wedges.
