Lightly crush lemongrass using the side of a knife; slice stalks into 2-inch pieces. Combine lemongrass pieces, broth, and ginger in a large saucepan; bring to a boil. Reduce heat to low, and simmer 45 minutes. Remove lemongrass pieces and ginger using a slotted spoon; discard.
Cook noodles according to package directions; drain and set aside.
Add chicken strips to broth; increase heat to medium, and cook 5 minutes. Add edamame, carrot, soy sauce, and mushrooms; cook 5 minutes or until chicken is done. Remove from heat; stir in cilantro and green onions.
Divide the rice noodles evenly among each of 5 soup bowls. Ladle chicken mixture over noodles. Garnish with lime wedges, if desired.
CALORIES 318 (18% from fat); FAT 6.3g (sat 0.8g,mono 1.7g,poly 3g); IRON 2.7mg; CHOLESTEROL 0.0mg; CALCIUM 62mg; CARBOHYDRATE 36.6g; SODIUM 860mg; PROTEIN 26.4g; FIBER 5.8g
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 822mg||28 %|
|Potassium 264.4mg||7 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.3g|
|Protein 4.3g||6 %|
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Calories per serving: 26
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