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Starters & Soups

4 SERVINGS

8 cups (2 l) low-sodium

chicken broth

1 bunch green onions

2-inch (5-cm) piece fresh ginger,

peeled and sliced

2 Tbsp Asian fish sauce

1 Tbsp sugar

6 star anise pods

6 cloves

1–1 ¼ lb (500–570 g) boneless, skinless 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, for serving (optional)

4 baby bok choy

6–7 oz (180–200 g) dried rice stick noodles (maifun)

Coarse kosher salt and freshly ground black pepper

GF

DF

SF

In a large pot over high heat, combine the broth and 2 cups (500 ml) water. Cut the green onion bunch in halfcrosswise and addthe bottom halves to the pot; add the ginger, fish sauce, and sugar. (Thinly slice the green onion tops and reserve.) 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 breasts. 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 (12 mm) thick. Thinly slice the chicken breasts crosswise. Place the noodles in a large heatproof bowl. 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 deep bowls. Divide the chicken among the bowls. Ladle the broth over the top. Serve right away, passing the condiments at the table.

Here, chicken and vegetables are cooked in a clear, spice-infused broth. Served with herbs and bean sprouts, it makes a refreshing one-dish starter or meal packed with protein, fiber, and vitamins C and A. If you do not have a large tea ball, tie the spices in a square of cheesecloth.

Asian-Style Chicken Soup with

Baby Bok Choy

32