Description
The infusion of Asian flavors is ready to heat you up on a cold winter day.
Ingredients
Scale
- 1 lb of rice noodles (I like Mama brand vermicelli-style rice noodles)
- 1 tbsp sesame oil
- 2 cloves of garlic, minced
- 2 green onions, cleaned and thinly sliced (white and green parts)
- 1 medium-sized carrot, peeled and sliced into ¼ inch rounds
- 6 oz shiitake mushrooms, cleaned and thinly sliced
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp red pepper flakes
- ½ tsp dried thyme
- 4 cups chicken stock (I love Kitchen Basics)
- ¼ cup coconut aminos
- 1 tbsp rice wine vinegar
- 1 lb of boneless, skinless chicken breasts sliced thin, or the shredded meat of one soy-free rotisserie chicken
- 3 cups chopped bok choy or baby bok choy
- Salt and pepper to taste
- Optional garnish: cilantro and sliced green onions
Instructions
- Cook rice noodles according to package instructions (you can do this while making the soup). Set aside.
- Heat sesame oil over medium heat in a large stockpot.
- Add garlic and cook until fragrant, about 2 minutes.
- Add green onion, reserving about 1 tbsp for garnish, then add carrot, mushrooms, salt, pepper, red pepper flakes, and thyme.
- Cook until carrots start to soften, about 5 minutes.
- Carefully pour in chicken broth, then add coconut aminos and rice wine vinegar.
- Stir to combine, then bring to a boil.
- If using raw chicken, carefully add to the pot, then bring the soup back to a simmer and allow to cook for about 8 minutes or until the chicken pieces are cooked all the way through (color will be consistent throughout and juices will run clear). If using a rotisserie chicken, add it with the bok choy in the next step.
- Add bok choy and allow to cook until soft and bright green.
- Portion out the rice noodles into bowls, ladle soup over top, then garnish with sliced green onions and cilantro, and serve.