2 cups shredded skinless, boneless rotisserie chicken breast
2 cups chopped bok choy
1/4 cup fresh cilantro leaves
1/4 cup small fresh basil leaves
2 tablespoons fresh lime juice
1/4 teaspoon salt
2 cups hot cooked whole-grain rice noodles (such as Annie Chun's)
1/8 teaspoon crushed red pepper
How to Make It
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; cook 1 minute, stirring frequently. Add garlic and ginger; cook 30 seconds, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add lemongrass and 2 cups water to broth mixture; bring to a boil. Reduce heat; simmer 10 minutes. Stir in chicken and bok choy; simmer 5 minutes. Discard lemongrass. Remove from heat; stir in cilantro, basil, lime juice, and salt. Place 1/2 cup noodles in each of 4 bowls; top each serving with 1 1/4 cups soup. Sprinkle with red pepper.
This was an excellent and easy soup to make. I made the following changes: instead of canned broth I used the carcus of a Costco chicken to make 4 cups of home made broth, because my son will not eat anything out of a can. Then I used half the breast meat from the same chicken for the soup. I had a few whole Thai chilies I threw in, and used them for a garnish when I served the soup. Lastly, the store was out of rice noodles so I used Japanese Udon, which was still good.....so, so good! I'll definitely make this again.
I thought this soup was very good and the only thing I added was a 1/4 tsp of red pepper flakes only because we like things spicy. The lime juice cilantro and basil make the dish. I will definitely be making this soup again.
I was very excited to make this soup, but it fell a little bit short. Overall, the flavors weren't strong enough to make me want to make this again. I would suggest adding more of the ingredients at the beginning- shallots, garlic, and ginger- but most importantly, I would substitute all of the water for chicken broth. I ended up adding much more salt than called for because all it tasted like was chicken and bok choy in water. I think subbing chicken broth for the water would make a great difference in flavor. The spicy wontons however, were excellent.
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