Thai Chicken Soup

• 1 teaspoon olive oil
• 3 tablespoons minced shallots
• 2 tablespoons minced fresh garlic
• 1 tablespoon grated peeled fresh ginger
• 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
• 3 (5-inch) pieces peeled fresh lemongrass, crushed
• 2 cups water
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 2 cups chopped bok choy
• 1/4 cup fresh cilantro leaves
• 1/4 cup small fresh basil leaves
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 2 cups hot cooked whole-grain rice noodles (such as Annie Chun's)
• 1/8 teaspoon crushed red pepper

1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; cook 1 minute, stirring frequently. Add garlic and ginger; cook 30 seconds, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add lemongrass and 2 cups water to broth mixture; bring to a boil. Reduce heat; simmer 10 minutes. Stir in chicken and bok choy; simmer 5 minutes. Discard lemongrass. Remove from heat; stir in cilantro, basil, lime juice, and salt. Place 1/2 cup noodles in each of 4 bowls; top each serving with 1 1/4 cups soup. Sprinkle with red pepper.

olive oil, shallots, fresh garlic, fresh ginger, chicken broth, fresh lemongrass, water, skinless, bok choy, fresh cilantro, fresh basil, lime juice, salt, rice noodles, red pepper

Taken from www.myrecipes.com/recipe/thai-chicken-soup-0 (may not work)