Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 8 cups chicken broth
- 2 cups water
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons Sriracha sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces rice noodles
- 2 cups bok choy, chopped
- 1/2 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Grater
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion, garlic, and ginger to the pot and cook until the onion is translucent, about 3 minutes.
3. Add the chicken broth, water, soy sauce, Sriracha sauce, sesame oil, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. While the soup is simmering, cook the rice noodles according to package instructions. Drain and set aside.
5. Add the bok choy to the pot and cook for 5 minutes.
6. Add the cooked rice noodles to the pot and stir to combine.
7. Ladle the soup into bowls and top with green onions, cilantro, and a squeeze of lime juice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 42g
Protein: 28g
Sodium: 2000mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Bok choy can be substituted with spinach or kale.
- Rice noodles can be substituted with egg noodles or udon noodles.
Variations:
- Add sliced mushrooms to the soup for extra flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- To make the soup spicier, add more Sriracha sauce.
- For a creamier soup, add a can of coconut milk.
- If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with green onions, cilantro, and lime wedges.
Garnishes:
Green onions, cilantro, and lime wedges.
Pairings:
Serve with a side of steamed rice or a crusty bread.
Suggested side dishes:
Steamed rice or crusty bread.
Troubleshooting advice:
- If the soup is too spicy, add a tablespoon of honey to balance out the heat.
- If the soup is too salty, add more water or chicken broth to dilute the saltiness.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Sriracha sauce originated in Thailand and is made from chili peppers, vinegar, garlic, sugar, and salt. It is commonly used in Asian cuisine as a condiment or ingredient in dishes.
Flavor profiles:
This soup is spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot and enjoy as a main course.
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Region: Thai