Soba Noodle Soup With Chicken and Bok Choy
Ingredients
- 8 cups chicken stock
- 12 ounces boneless, skinless chicken breast
- 1 (2-inch) piece fresh ginger
- 1/4 cup lime juice
- 2 tablespoons Thai fish sauce
- 3 tablespoons Thai sweet red chili sauce
- 1 tablespoon brown sugar
- 8 ounces buckwheat) noodles
- 4 baby bok choy
- 6 scallions
- Few sprigs cilantro
- wedges Lime
- Red pepper flakes
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Instructions
- Place a boneless skinless chicken breast in a saucepan and add enough stock to barely cover. Cover the pot and bring it to a simmer over medium-low heat.,Once simmering, place the lid slightly ajar and continue to simmer for 5 minutes.,Remove from the heat, cover completely with the lid again, and let the chicken rest for 10 minutes. Transfer to a plate, and shred into pieces with your fingers when cool enough to handle.
- Add the remaining chicken stock to the pot and bring to a simmer. Add the ginger, lime juice, fish sauce, chili sauce and brown sugar. Stir and taste for seasoning. Add more chili sauce if you wish to make a spicier broth. Simmer for about 10 minutes to allow the flavors to mingle.
- Bring a large pot of water to a boil. Add the noodles and cook for 6 to 8 minutes, until tender or according to package directions. Drain into a colander. (If the soup isn't quite ready yet, run the under cold water, drain, and toss with a little olive oil to keep the noodles from sticking together while you finish the rest of the soup.)
- Return to a simmer. Remove from the heat after 1 minute. (If you kept the bok choy in halves, cook for a few minutes longer, or until tender.)
- Divide the noodles among 4 large soup bowls and top with the chicken. Ladle the broth and vegetables over top and garnish with the basil, mint or cilantro, if desired. Serve with lime wedges and sprinkle with red pepper flakes.
Source
Original recipe: View Original