I've been sick and when I saw this soup posted on Chassity's year end recap as the "best recipe" I knew I had to make it. It took me a few days to track all the ingredients down, but I finally made it and I have to agree, it's a chart topper!
1 lb boneless, skinless chicken breasts, cut into chunks
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp sesame oil
1/4th tsp salt
6 cups chicken broth
1 jalapeno, thinly sliced
3 green onions, sliced
2 tbsp soy sauce
1 tbsp rice vinegar
2 baby bok choy, chopped
5 oz chinese noodles (about half a package)
sriracha sauce for serving (optional)
chopped cilantro for serving (optional)
-Heat the sesame oil over medium high heat in a large heavy-bottomed stock pot.
-Add the minced garlic and ginger and briefly saute for about 30 seconds.
-Add the chicken and bok choy, sprinkle with salt, and saute for another three minutes
until chicken has turned white but not completely cooked all the way through.
-Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer.
cook for 15 minutes until chicken is done.
-Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.
-Add the rice vinegar and soy sauce and stir.
-Add the noodles to the pot and serve with chopped cilantro and sriracha sauce on the side.
-I could not find Chinese noodles and used about 1/3 of a box of thin spaghetti instead.
-This turned out to be so hot that I couldn't even add the Sriracha sauce.
I would recommend removing the seeds from the jalapeno to lessen the heat.
-To mince ginger, carefully cut outside peel off and chop into tiny pieces.
-Bok choy can be found in the produce section of your grocery store near the lettuce and fresh herbs.
-To chop bok choy, start on the white end (similar to celery) continuing to the green leafy end. Use all.
I had never cooked with fresh ginger or bok choy before and I had a few questions, that may seem silly to you,
but for others click the links for extra help!