Quick Asian Chili-Lime Chicken Soup

Ingredients

serves serves 2 to 4, active time 30 minutes, total time 30 minutes

• 12 ounces boneless, skinless, chicken breast, sliced into 1/4-inch strips
• 1 to 2 tablespoons fish sauce, divided
• 6 ounces rice noodles (see note above)
• 6 cups homemade or store-bought low-sodium chicken stock
• 2 stalks lemongrass (white parts only), minced
• 3 to 5 long green chilies (see note above)
• 2 to 3 tablespoons lime juice from 3 large limes
• 1/4 teaspoon sugar
• 8 ounces white mushrooms, trimmed and sliced into 1/2-inch slices
• 1 large bunch cilantro, roots trimmed, rinsed
• 1 medium onion, sliced into thin rings

Procedures

1. Toss chicken with 2 teaspoons fish sauce in a small bowl; set aside. Cover rice noodles with cool water; set aside.
   
2. Heat chicken broth, lemongrass, and chilies in large pot over medium heat to simmer. Simmer 5 minutes. Add 1 tablespoon fish sauce, 2 tablespoons lime juice, sugar, and mushrooms. Simmer until mushrooms are half-cooked, about 2 minutes.
   
3. Cut stems from cilantro and add to pot. Season to taste with lime juice, chilies, fish sauce, sugar. Add chicken and gently simmer until just cooked through, about one minute. Drain noodles and add to soup. Simmer briefly until cooked through but firm. Garnish with sliced onion and handfuls of cilantro leaves.