Thai Spring Soup

Ingredients:

• 1 teaspoon canola oil or coconut oil
• 1 large shallot, minced
• 3 to 4 cloves garlic, minced
• 1" piece of ginger root, peeled and grated
• 6 cups chicken broth
• 3 pieces (about 5" each) peeled fresh lemongrass, crushed with the back of a knife
• 2 cups boneless, skinless chicken breast, cooked and shredded or rotissari chicken shredded or we used shrimp 
• 4 baby bok choy or 1 regular boy choy, roughly chopped (approx 1" pieces)
• ¼ cup cilantro leaves
• ¼ cup small basil leaves or Thai basil leaves
• 2 tablespoons lime juiced (1 small lime)
• ¼ teaspoon kosher salt
• 2 ounces dry rice noodles (see Note)
• ¼ teaspoon crushed red pepper flakes (optional)

Directions:

PREP:

1. Mince shallots and garlic. Peel ginger and grate into a small dish. Combine garlic and ginger and set aside. 
2. Use back of knife to smash the lemongrass (don't worry, it is being removed from the soup prior to serving!).  
3. Wash Bok Choy and chop into 1" pieces. Measure ¼ cup cilantro leaves and ¼ cup (small) basil leaves and combine in a bowl with salt and lime juice. Weigh 2-ounces of rice noodles and set aside. 

COOK:

1. Heat a soup pot over medium high heat. Once hot, add oil.
2. Add shallots; cook 1 minute, stirring constantly. 
3. Add ginger and garlic; cook 30 seconds, stirring constantly. 
4. Add chicken broth, stir to loosen any rough bits of garlic, etc. from bottom of pot. Raise heat to bring to a boil. 
5. Once boiling, add smashed lemongrass stalks, reduce heat to a simmer and cook for 10 minutes. 
6. Remove lemongrass and discard. 
7. Stir in shredded chicken and Bok Choy; simmer 3 minutes. (If using shrimp add after bok choy has been in for a min. or so.)
8. Add dry rice noodles directly to soup, cook for 2 minutes. 
9. 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!