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
