CHICKEN - Chicken and Bok Choy Soup - 5 Points

By Unblond1

Ingredients

• 5 cups chicken broth
• 6 ounces fresh shiitake mushrooms (about 10 large), stemmed, caps sliced (Optional) or 2 or 3 dried shiitake, soaked and thinly sliced
• 7 oz. boneless skinless chicken breast, thinly sliced on the diagonal
• 1/4 cup brown basmati rice
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 clove garlic, minced
• 2 tablespoons fish sauce (nam pla)
• 1 tablespoon soy sauce
• 2 teaspoons oriental sesame oil
• 1/4 teaspoon chili oil
• 8 oz. thinly sliced bok choy
• 4 teaspoons rice vinegar
• 2 green onions, sliced

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

* Cook rice in boiling, salted water until done, then drain and set aside.

* Bring broth, mushrooms and ginger to boil in large pot. Reduce heat to medium, add chicken and cook for about 3 minutes, until it turns white. Add rice, fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.

* Ladle soup into bowls. Sprinkle with green onions and serve.