Thai Chicken Soup

By á-8029

Ingredients

• 1 tsp olive oil
• 3 Tblsp minced shallotes
• 2 Tblsp minced garlic
• 1 Tblsp grated ginger
• 1 can chicken broth
• 3 pieces peeled lemongrass, crush
• 2 c. water
• 2 cups shredded chicken breast, rotisserie
• 2 c. chopped bok choy
• 1/4 c. cilantro leaves
• 1/4 c. basil leaves
• 2 Tbsp lime juice
• salt
• 2 c. hot cooked whole-grain rice noodles
• 1/8 crushed red pepper

Preparation

Step 1

Heat a large saucepan over med - high heat. Add oil to pan and heat. Add shallots and cook 1 min, stirring frequently. Add garlic and ginger; cook 30 seconds,stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add lemongrass and 2 c. water to broth mixture; bring to a boil. Reduce heat; simmer 10 min. Stir in chicken and bok choy; simmer 5 min and discard lemongrass. Remove from heat; stir in cilantro, basil, lime juice and salt. Place 1/2 c. noodles in each of 4 bowls and top with soup. Sprinkle with red pepper.