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Ingredients

• 1 8-ounce package rice stick noodles
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound boneless, skinless chicken thighs (about 2 thighs)
• 2 cloves garlic, minced
• 2 green onions, chopped
• 2 tablespoons fish sauce
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 8 ounces lump crabmeat, picked over for shells
• 2 32-ounce containers reduced-sodium chicken broth
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon Sriracha sauce or other Asian hot sauce
• Juice of 1 lime
• 1 2-inch piece fresh ginger, peeled and cut in thin slices
• Chopped fresh cilantro, for garnish

Description

Makes 6-8 Servings.

Viking