Rice Noodle, Chicken, Bok Choy, and Carrot Soup
Ingredients:
- 8 ounces rice noodles
- 2 chicken breasts, boneless and skinless
- 4 cups chicken broth
- 2 cups water
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 carrots, sliced
- 2 cups bok choy, chopped
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat some oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
3. Add the chicken breasts to the pot and cook until they are no longer pink in the center. Remove the cooked chicken from the pot and shred it using two forks.
4. Return the shredded chicken to the pot and add the chicken broth and water. Bring the mixture to a boil and then reduce the heat to a simmer.
5. Add the sliced carrots to the pot and cook for about 5 minutes until they start to soften.
6. Stir in the chopped bok choy, soy sauce, fish sauce (if using), and sesame oil. Cook for another 2-3 minutes until the bok choy wilts slightly.
7. Season with salt and pepper to taste.
8. To serve, place a portion of rice noodles in each bowl and ladle the soup over the noodles. Garnish with fresh cilantro and serve with lime wedges on the side.
9. Enjoy your delicious and comforting Rice Noodle, Chicken, Bok Choy, and Carrot Soup!
Note: Feel free to customize the recipe by adding other vegetables or spices of your choice.