Hope you all had a great weekend! I came down with an intestinal bug on Saturday afternoon. So, I am still feeling not so hot, but considerably much better. On the menu for the weekend was some Pho. I had bought some baby bok choy at our local Farmer's Market and found the recipe below. Yesterday evening I was not feeling like cooking, and then I remembered the Pho I was planning on making and mustered up the strength to make it
. I was not disappointed. It was wonderful! I was very thankful for this recipe after a rough day and a half. I thought I would share it with you all.
This recipe comes for the Willams-Sonoma
Weeknight Fresh + Fast Cookbook, you can find
here. The broth has ginger {great for my upset stomach} and healing chicken broth. I only changed the recipe slightly, and that was because those items were not in my kitchen and I didn't have the time/energy to go to the store.
Hope you enjoy! After all, it turned my lemons into lemonade! ;)
Asian- Style Chicken Soup with Baby Bok Choy (Pho)
Ingredients:
Low-Sodium chicken Broth 8 cups
Green Onions, 1 bunch, white and green parts, plus green parts, thinly sliced, for serving
Fresh Ginger, 2-inch piece, peeled and sliced
Asian Fish Sauce, 2 TBS.
Sugar, I TBS
Star Anise pods, 6 * We didn't have any of this and it still tasted great!
Cloves, 6
Skinless, boneless chicken breasts, 1-1 1/4 lbs. (I did one breast per serving)
Thai chiles, 3 or 1 serrano chile, thinly sliced (I did 1 jalapeño)
Bean sprouts, fresh basil sprigs, fresh cilantro sprigs, and lime wedges, for serving (I didn't have bean sprouts either and it was still yummy)
Hoisin Sauce, I used a heaping tsp per bowl.
Baby bok choy, 4
Dried rice stick noodles, 6-7 oz.
Coarse kosher salt and freshly ground pepper.
Makes 4 servings.
~ In a large pot over high heat, combine the broth and 2 cups of water. Cut the green onion bunch in half crosswise and add to the pot; add the ginger, fish sauce, and sugar. In a tea ball, combine the star anise and cloves; add to the pot. Then bring the broth to a boil. Add in the chicken breast, return to a boil, reduce the heat to medium-low, and simmer until the chicken is cooked through, 10-15 minutes, depending on the size of the chicken. Using tongs, transfer the chicken to a plate and set aside until ready to use. Simmer the broth to develop flavor, 15-30 minutes.
~ Place the sliced green onions, sliced chiles, beach sprouts, herb sprigs, lime wedges and hoisin sauce, on a platter or in small bowls and set out on the table.
~ Chop the bok choy in pieces approx. 1/2 inch thick. Thinly slice the chicken breasts. In a large bowl, place the noodles. Completely cover the noodles with very hot water and let soak for 3 minutes. I just make a kettle full of water in my electric kettle and pour it over, it works great!
~ Using slotted spoon or tongs, remove the green onions and ginger from the pot and discard. Season the broth to taste with salt and pepper. Add the baby bok choy to the pot, raise the heat to high, and bring to a boil. Drain the noodles, add to the broth, and cook until just tender, about 2 minutes.
~ Using slotted spoon or tongs, divide the noodles, boy choy and chicken evenly in 4 warmed deep bowls. Then ladle the broth over the top. Serve and allow diners to add the condiments to taste.
Enjoy!
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"Soup is sensitive. You don't catch steak hanging around when you're poor and sick, do you?"
~ Judith Martin
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Quote courtesy of Susan Branch's book
Vineyard Seasons, which you can find
here and
here.