Asian Chicken Noodle Soup

Recipe from Enlightened Soups, by Camilla V. Saulsbury Ingredients: 1 tablespoon canola oil 2 tablespoons minced peeled fresh ginger 2 cloves garlic, minced 2 small red chiles, seeded and finely chopped, divided use 6 cups low-sodium chicken broth, divided use ¾ pound boneless, skinless chicken breasts, trimmed of fat 2 tablespoons low-sodium soy sauce 1 teaspoon toasted (dark) sesame oil 1 tablespoon light brown sugar 6 ounces rice stick noodles 1 bunch baby bok choy, trimmed and chopped 2 green onions, trimmed and thinly sliced diagonally Directions: Heat the oil in a large saucepan set over medium-high heat. Add the ginger, garlic and half of the chiles. Cook and stir 30 seconds. Add 2 cups of the broth. Cover. Brings to a boil. Reduce heat to medium low. Add the chicken. Cook for 5 minutes or until just cooked through. Using tongs, transfer the chicken to a cutting board. Slice crossways into strips. Add the soy sauce, sesame oil, brown sugar, and the remaining 4 cups of the broth. Cover. Increase the heat to medium-high. Bring to a boil. Add the noodles. Cook 6 minutes, until noodles are tender. Add the bok choy and cook 2 minutes longer, until bok choy is wilted. Season with salt and pepper to taste. Serve the soup topped with the sliced chicken, green onions, and remaining chiles. Makes 6 servings. Nutrition Per Serving: Calories 238; protein 9.4g; cholesterol 49mg; sodium 507mg; carbohydrate 35g