Ginger Tea Soup With Chinese Noodles

• 9 ounces chinese noodles fresh
• 8 cups water
• 18 shrimp peeled, shells reserved
• 2 chicken breasts
• 1 tablespoon oil
• 1 head bok choy chopped, stalk and greens separated
• 1 onion medium, halved and sliced thinly
• 1/2 head garlic minced
• 6 green onions chopped, whites and greens separated
• 1/2 cup fish sauce
• 4 tea bags ginger
• salt
• pepper
• eggs Chinese Tea, quartered, see link to recipe in About section

1. To make broth: In a large pot bring to a boil chicken, shrimp shells and water. Turn down to a simmer, add tea bags (I used 4). Simmer until chicken breast is cooked through, about 20 minutes. Drain broth, shred chicken breast, discard shells and tea bags. Reserve the broth.
2. Using the same large pot, heat oil over medium heat. Saute onions and garlic until onion is tender and transluscent. Add bok choy stems and cook for an additional 2 minutes. Add chicken, broth and fish sauce, bring to a gentle boil. Add bok choy greens and shrimp, cook until shrimp is done, about 3 minutes (they will turn pink). Salt and pepper to taste.
3. In a separate pot, bring some water to a boil, add Chinese noodles, cook for 3 minutes. Drain noodles. To serve soup, place some noodles in a bowl, ladle soup over noodles. Garnish with Chinese Tea Egg quarter and green onion tops.

chinese noodles, water, shrimp, chicken breasts, oil, choy, onion, garlic, green onions, fish sauce, ginger, salt, pepper, eggs chinese tea

Taken from www.yummly.com/recipe/Ginger-Tea-Soup-with-Chinese-Noodles-1657522 (may not work)