- 1 Tbsp canola oil
- 2 Tbsp minced peeled fresh ginger
- 2 cloves garlic, minced
- 2 small red chiles, seeded and finely chopped, divided
- 6 cups low-sodium chicken broth, divided
- 3/4 lb boneless, skinless chicken breasts, trimmed of fat
- 2 Tbsp low-sodium soy sauce
- 1 tsp toasted (dark) sesame oil
- 1 Tbsp light brown sugar
- 6 oz 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.
Calories 238; protein 9.4g; cholesterol 49mg; sodium 507mg; carbohydrate 35g