Here, chicken and vegetables are cooked in a clear, spice-infused broth. Served with herbs and bean sprouts, it’s a refreshing one-dish meal; nibble on sliced cucumbers sprinkled with salt and fresh mint while simmering the soup.
Asian-Style Chicken Soup with Baby Bok Choy
8 cups (64 fl. oz./2 l.) low-sodium chicken broth
1 bunch green onions, white and green parts, plus thinly sliced green parts for serving
2-inch (5-cm.) piece fresh ginger, peeled and sliced
2 Tbs. Asian fish sauce
1 Tbs. sugar
6 star anise pods
1-1 1/4 lb. (500-625 g.) skinless, boneless chicken breasts
3 Thai chiles or 1 serrano chile, thinly sliced
Bean sprouts, fresh basil sprigs, fresh cilantro sprigs and lime wedges for serving
Hoisin sauce (optional)
4 baby bok choy
6-7 oz. (185-220 g.) dried rice stick noodles (maifun)
Coarse kosher salt and freshly ground pepper
In a large pot over high heat, combine the broth and 2 cups (16 fl. oz./500 ml.) 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. Bring the broth to a boil. Add the chicken breasts, 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, bean sprouts, herb sprigs, lime wedges and hoisin sauce, if using, on a platter or in small bowls and set out on the table.
Slice the bok choy crosswise about 1/2 inch chick. Thinly slice the chicken breasts crosswise. In a large bowl, place the noodles. COver the noodles with very hot water and let soak for 3 minutes.
Using 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 tongs, divide the noodles and bok choy among 4 warmed deep bowls. Divide the chicken among the bowls. Ladle the broth over the top. Serve right away, allowing diners to add the condiments to taste. Serves 4.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.