Thai Chicken Soup

Thai Chicken Soup

Add-insc

1 teaspoon olive oil

3 tablespoons minced shallots

2 tablespoons minced crisp garlic

1 (14.5-ounce) can without fat, lower-sodium chicken soup

3 (5-inch) pieces peeled crisp lemongrass, pounded

2 glasses water

2 glasses shredded skinless, boneless rotisserie chicken breast

2 glasses slashed bok choy

1/4 glass crisp cilantro takes off

1/4 glass little crisp basil takes off

2 tablespoons crisp lime juice

1/4 teaspoon salt

2 glasses hot cooked entire grain rice noodles

1/8 teaspoon squashed red pepper

Planning

1. Heat a vast pan over medium-high hotness. Add oil to container; swirl to cover. Include shallots; cook 1 moment, mixing much of the time. Include garlic and ginger; cook 30 seconds, blending continually. Include soup; heat to the point of boiling, scratching skillet to slacken sautéed bits. Include lemongrass and 2 containers water to juices mixture; heat to the point of boiling. Decrease hotness; stew 10 minutes. Mix in chicken and bok choy; stew 5 minutes. Toss lemongrass. Expel from hotness; mix in cilantro, basil, lime squeeze, and salt. Place 1/2 glass noodles in each of 4 bowls; beat each one presenting with 1 1cups soup.sprinkle with red pepper