This flavorful soup is a delicious and hearty meal
8 cups chicken stock
2 tablespoons coarsely chopped fresh ginger
3 cloves garlic peeled
½ cup fresh cilantro leaves
½ cup fresh mint leaves
2 whole chicken breasts, bone in
1-pound bok choy chopped (try the Napa cabbage)
¼ pound wide Vietnamese rice noodles
3 tablespoons chopped scallions
½ pound baby tatsoi
Tuong Ot Tao (Vietnamese hot sauce)
In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, ¼ cup cilantro and mint leaves, and chicken. Simmer until chicken is cooked through about 30 minutes. Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy (or Napa) and simmer 5-10 minutes.Soak noodles in hot water until softened, 5-10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water. Divide noodles among 6 bowls. Add chicken pieces, scallions, remaining mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.
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