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Thai Chicken Noodle Soup
Mince shallots and garlic. Peel ginger and grate into a small dish. Combine garlic and ginger and set aside.
Use back of knife to smash the lemongrass (don't worry, it is being removed from the soup prior to serving!).
Wash Bok Choy and chop into 1" pieces. Measure 1/4 cup cilantro leaves and 1/4 cup (small) basil leaves and combine in a bowl with salt and lime juice. Weigh 2-ounces of rice noodles and set aside.
Add shallots; cook 1 minute, stirring constantly.
Add ginger and garlic; cook 30 seconds, stirring constantly.
Add chicken broth, stir to loosen any rough bits of garlic, etc. from bottom of pot. Raise heat to bring to a boil.
Once boiling, add smashed lemongrass stalks, reduce heat to a simmer and cook for 10 minutes.
Remove lemongrass and discard.
Stir in shredded chicken and bok choy; simmer 3 minutes.
Add dry rice noodles directly to soup, cook for 2 minutes.
Remove from heat and add cilantro, basil, salt and lime juice. Stir to combine. Serve immediately with crushed red pepper flakes sprinkled on top and Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.