Singapore-Style Chicken & Noodle Soup

eatingwell.com

John Doran

6 cups low-sodium chicken broth or stock (or see Slow-Cooker Stock recipe, below)

1 pound boneless, skinless chicken breast, trimmed

1 14-ounce can ”lite” coconut milk

2 tablespoons lime juice, or to taste

2 tablespoons reduced-sodium soy sauce

1 14-ounce package extra-firm tofu, drained, cut into ½-inch cubes

1 cup diced tomatoes or one 14-ounce can diced tomatoes, drained

1 7-ounce package mung bean sprouts (about 3 cups)

8 ounces bean thread noodles (see Tips)

3 hard-boiled eggs, thinly sliced

6 scallions, thinly sliced

½ cup coarsely chopped fresh cilantro

Sriracha or other hot sauce for serving

Lime wedges for serving

Directions at eatingwell.com

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