Lemongrass-Coconut Soup

1 qt chicken broth
1 can coconut milk (I used lite)
2 boneless skinless chicken breasts, cut into bite-sized pieces
2 5 inch stalks lemongrass, cut into rounds
2 broccoli stalks, sliced into rounds
1 cup carrots, cut into matchsticks
1 inch fresh ginger, cut into matchsticks plus extra for marinade
6 oz snow peas
1 bunch green onions (about 5 bulbs), cut into small rounds
Garlic Chili Sauce
Lime wedges
Pad Thai Sticks (rice noodles)*

Marinate chicken breasts in one teaspoon garlic chili sauce and a half inch of smashed ginger for at least one hour. In large pot, combine chicken broth, coconut milk, chicken, carrots, broccoli stems, ginger and lemongrass. Bring to a boil. Turn heat down to a low simmer until chicken is cooked through. Add snow peas and green onions and simmer until peas are cooked. I like them to still be slightly crunchy and bright green so I throw them into the pot last. Serve over Pad Thai Sticks with Garlic Chili Sauce and a lime wedge.

*To prepare Pad Thai Sticks soak noodles in boiling water for about 10-15 minutes. Make just enough noodles for those who are eating.