Cooking Directions

• Heat the oil in a 6-quart saucepot over medium-high heat.  Add the yellow onion and cook for 4 minutes or until tender, stirring occasionally.  For mild to medium heat, add 1 chili pepper (leave it whole).  Add the garlic and ginger and cook and stir for 1 minute.  Add the bell pepper and cook for 2 minutes, stirring occasionally. 
• Add the broth, fish sauce and soy sauce and heat to a boil.  Reduce the heat to medium and cook for 5 minutes. Remove and discard the whole chili pepper, if used.
• Divide the zucchini noodles among 6 bowls.  Spoon about 1 1/2 cups broth mixture over each.  Divide the green onions, mushrooms, radishes, chicken, shrimp and cilantro among the bowls.  For more heat, thinly slice the remaining chili pepper and add to the bowls.  Top with the lime wedges.

Ingredients

• 1 tablespoon vegetable oil
• 1 large yellow onion, cut in half and thinly sliced (about 1 cup)
• 2 Thai chili pepper (optional)
• 2 cloves garlic, minced
• 1 tablespoon minced peeled ginger root
• 1 medium red bell pepper, cut into matchstick-thin strips (about 1 cup)
• 8 cups Swanson® Chicken Broth
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 large zucchini (about 12 ounces), spiralized using blade with medium holes (about 6 cups)
• 4 green onion, thinly sliced (about 1 cup)
• 5 ounces enoki mushrooms, separated into 6 bunches
• 3 radish, thinly sliced
• 8 ounces boneless, skinless chicken breasts, cooked, thinly sliced
• 0.5 pound shrimp (16 to 20 count per pound), peeled, deveined and cooked
• 0.5 cup packed cilantro leaves
• 1 lime, cut into 6 wedges