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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a quick dinner that's full of distinctive Thai flavor, offer Thai Chicken Soup. Ingredients:
1 teaspoon olive oil |
3 tablespoons minced shallots |
2 tablespoons minced fresh garlic |
1 tablespoon grated peeled fresh ginger |
1 (14.5-ounce) can fat-free, lower-sodium chicken broth |
3 (5-inch) pieces peeled fresh lemongrass, crushed |
2 cups water |
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 |
Directions:
1. 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.
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