Chicken Noodle Bowl with Edamame and Straw Mushrooms

Ingredients

• 0.3 cup diagonally cut carrot 
• 0.5 cup cilantro leaves loosely packed
• 2 cups blanched edamame green frozen shelled thawed ( soybeans)
• 6 cups less-sodium chicken broth fat-free
• 1 inch ginger fresh peeled thinly sliced
• 0.3 cup green onions diagonally sliced
• 2  lemongrass stalks fresh peeled
• 1 tablespoon soya sauce low-sodium
• 5 ounces wide rice sticks uncooked (rice-flour noodles)
• 12 ounces chicken thighs boneless skinless cut into 1/4-inch strips
• 15 ounce straw mushrooms drained canned

Equipment

• bowl
• sauce pan
• ladle
• knife
• slotted spoon

Directions

1. Lightly crush lemongrass using the side of a knife; slice stalks into 2-inch pieces.
2. Combine lemongrass pieces, broth, and ginger in a large saucepan; bring to a boil. Reduce heat to low, and simmer 45 minutes.
3. Remove lemongrass pieces and ginger using a slotted spoon; discard.
4. Cook noodles according to package directions; drain and set aside.
5. Add chicken strips to broth; increase heat to medium, and cook 5 minutes.
6. Add edamame, carrot, soy sauce, and mushrooms; cook 5 minutes or until chicken is done.
7. Remove from heat; stir in cilantro and green onions.
8. Divide the rice noodles evenly among each of 5 soup bowls. Ladle chicken mixture over noodles.
9. Garnish with lime wedges, if desired.