Asian Carrot And Mushroom Noddle Soup
| Yield: | 5 Servings |
| Categories: | Broth, Oriental, Low-Calorie |
| 1 | ts | Vegetable oil |
| 2 | Cloves garlic; minced | |
| 1 | tb | Ginger; minced |
| 3 | Green onions; chopped | |
| 1/8 | ts | Red pepper flakes |
| 1 | c | Mushrooms; thickly sliced |
| 3/4 | c | Carrots; thinly sliced |
| 2 | c | Chicken stock |
| 2 | c | Water |
| 1 | tb | Fresh lemon juice; or lime |
| 2 | ts | Fish sauce |
| 2 | ts | Low sodium soy sauce |
| 2 | ts | Sesame oil |
| 2 | oz | Egg noodles; fine (3/4 cup) |
| 6 | oz | Skinless boneless chicken breast; cut in strips |
| 3/4 | c | Snow peas |
| 3 | tb | Fresh coriander; chopped |
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