fresh lime juice
Asian fish sauce (nuoc mam or nam pla*) or 1/2 teaspoon anchovy paste
boneless, skinless chicken thighs, trimmed and cut into 1/4-inch thick strips
red pepper flakes
snow peas, trimmed and halved, if large
chopped fresh cilantro
unsweetened coconut milk*
Bring chicken broth, lime juice, fish sauce, and ginger to boil in large saucepan; reduce heat and simmer 3 minutes.
Add chicken, coconut milk, and red pepper. Return to boil and simmer until chicken is cooked through, 4 minutes.
Add snow peas and carrots; cook until peas are tender-crisp, 1 minute. Stir in cilantro. Serve in soup bowls with cooked rice. Makes 5 cups.
- Asian fish sauce and coconut milk are available in Asian markets and specialty section of supermarkets.
- Fat, total(g)10,
- sat. fat(g)5,
- Percent Daily Values are based on a 2,000 calorie diet