Get a little exotic tonight with this recipe from Martha Stewart Living magazine
Yield: 6 servings
7 ounce wide rice sticks
6 cups chicken stock 2 lemongrass stalks, bottom 8 inches only, trimmed and crushed
16 slices canned bamboo shoots
1 piece peeled fresh ginger, thickly sliced
8 fresh or frozen kaffir lime leaves
3 tablespoons Asian fish sauce
Juice of 2 limes
1 tablespoon sugar
4 fresh Thai chiles, thinly sliced
2 boneless, skinless chicken breast halves, cut into 1/2-inch-thick, 2-inch-long strips
3 ounces snow peas, trimmed
3 ounces oyster mushrooms
1/2 cup chopped green beans
1/4 cup chopped scallions
Bring a large pot of water to a boil. Add noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.
Bring stock, lemongrass, bamboo shoots, ginger and 4 lime leaves to a boil in a large pot. Reduce heat; simmer 8 minutes. Stir in half of the fish sauce, half of the lime juice, half of the sugar, and half of the chiles; cook 4 minutes.
Stir in chicken, and cook until chicken is cooked through, about 3 minutes. Taste, and add more fish sauce, sugar or chiles as desired. Discard lemongrass and lime leaves.
Stir in snow peas, mushrooms, beans, scallions and remaining 4 lime leaves.
Remove from heat and stir in remaining lime juice. Divide soup and noodles among 6 servings bowls; garnish with lime leaves and chives.