Ingredients
8cupschicken stock,or low-sodium chicken broth
1chicken breast,(about 12 oz) boneless, skinless
2tbsppiece of fresh ginger,(2-inches slice) finely chopped
¼cuplime juice
2tbspThai fish sauce
3tbspThai sweet red chili sauce
1tbspbrown sugar
8ozsoba noodles,buckwheat
4baby bok choy,cut into 1-inch slices, or halved lengthwise
6scallions,thinly sliced
sprigsThai basil,or mint, or cilantro, for garnish
lime wedges,to serve
red pepper flakes,for garnish
Preparation
Place a boneless and 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 the 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 desired 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 the package directions.
Drain into a colander.
If the soup isn’t quite ready yet, run the noodles under cold water, drain, and toss with a little olive oil to keep the noodles from sticking together while finishing the rest of the soup.
Add the bok choy and scallions to the soup broth.
Return to a simmer.
Remove from the heat after 1 minute. (If the bok choy were left 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 the top and garnish with basil, mint, or cilantro, if desired.
Serve with lime wedges and sprinkle with red pepper flakes.
