mmmmm, SPICY faux Pho

As anyone who knows me well knows, I am not a fan of fish. At ALL! When I found this recipe, I decided to give it a shot. A veg? Replace the chicken broth and chicken with veg broth and firm tofu. If you don't like extra spicy, halve the red curry paste and Sriracha! Trust me, this is SPICY!

3 cups fat free, low sodium chicken broth
1 1/2 cups water
1 1/2  cups shredded chicken breast (I got a rotisserie one from the grocery)
1/2 cup grated carrot (I got pre-cut carrots)
1/2 cup thinly slice snow peas
2 tsp Sriracha (hot Vietnamese Chili Sauce)
2 tsp low sodium soy sauce
2 inch piece of ginger, peeled

3 oz uncooked wide rice sticks (or vermacelli if you can't find rice sticks)

1 tbsp lime juice
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced green onions

Bring forst 9 ingredients to a boil in a large soup pot.  Bring 6 cups of water to a boil. Add rice sticks; cook 3 minutes. Drain.

To serve: Place 1/4 of the noodles in each bowl. Discard ginger from soup and add lime juice, stir. Divide broth and vegis into the four bowls, top with herbs. Enjoy!