Ingredients

  • 36 oz low-sodium low-fat chicken broth
  • 1 (13 1/2 oz) can coconut milk
  • 2 stalks lemongrass, sliced
  • 2 Tbsp fish sauce
  • (1 Tbsp anchovy paste as a substitute)
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp rice vinegar
  • Juice of 3 limes
  • 3 serrano chili peppers, chopped
  • 2 Tbsp ginger, julienned
  • 3 cloves garlic, thinly sliced
  • 2 Tbsp brown sugar
  • 2 boneless skinless chicken breasts, cubed in very small pieces
  • 6 oz white mushrooms, sliced
  • 1 bunch bok choy, chopped
  • 6 oz bean thread noodles, presoaked in hot water
  • 1 cup fresh cilantro, chopped

Directions

  1. In 4 qt or larger, heavy-bottomed pot, begin heating chicken broth and coconut milk on low-medium heat.
  2. Add the other ingredients for the broth, down through the brown sugar.
  3. Bring broth to a slow simmer; never allow it to reach a rolling boil, and do not cover it at any time during cooking.
  4. When broth is simmering, begin adding remaining ingredients starting with the chicken. Stir regularly.
  5. Make sure the chicken is fully cooked by the time you add the cilantro.
  6. After adding the cilantro, taste the soup and add some additional lime juice as desired to punch up the flavor.
  7. Serve immediately.
  8. Garnish with cilantro.