Ingredients
6 ounces dried flat rice noodles
3 1/2 cups low-sodium chicken broth
2-inch piece peeled fresh ginger, cut into 1/4-inch-thick rounds
1 (13.5 ounce) can unsweetened coconut milk
3/4 pound boneless, skinless chicken breast, thinly sliced
6 tablespoons lime juice (from 3 limes)
3 tablespoons fish sauce
2 teaspoons light-brown sugar
1 jalapeno, thinly sliced
3/4 cup packed fresh cilantro leaves
Preparation
Soak rice noodles according to package instructions; drain.
In a large pot, bring broth and ginger to a boil over high. Reduce heat to medium, cover, and simmer 10 minutes.
Add coconut milk to broth and return to a simmer. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in lime juice, fish sauce, brown sugar, jalapeno, and 1/2 cup cilantro; cook 1 minute. Stir in noodles and serve immediately, topped with 1/4 cup cilantro.
