Vietnamese Chicken Noodle Soup

Ingredients

• ¼ pound uncooked rice sticks (rice-flour noodles) or vermicelli
• 2 tablespoons thinly sliced green onions
• 2 tablespoons chopped fresh cilantro
• Chili oil (optional)
• Fish sauce (optional)
• 4 lime wedges
• 2 tablespoons thinly sliced fresh mint
• + 12 more ingredients
• • 2 tablespoons thinly sliced fresh basil
  • 1 cup fresh bean sprouts
  • 1 ½ pounds skinless, boneless chicken thighs
  • 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 tablespoon Thai fish sauce
  • 5 teaspoons minced garlic (about 2 large cloves)
  • ¼ cup minced peeled fresh ginger
  • ½ cup sliced shallots
  • 4 cups water
  • Chopped hot red or Thai chile (optional)

Combine the first 9 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes or until the chicken is done. Remove chicken from pan; cool slightly. Cut into bite-size pieces. Cook rice sticks in boiling water 5 minutes; drain. Divide chicken and noodles evenly among 4...

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