Recipe from Enlightened Soups, by Camilla V. Saulsbury
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
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