Thai Chicken Soup

I finally got brave and bought lemongrass, and it was definitely worth it for that authentic Thai flavor in this Asian version of a comfort food! Be sure to either serve with a spoon and fork (for twirling noodles) or break noodles into smaller pieces!

Yield: Serves 4
Total: 40 Minutes
Ingredients:
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

Preparation:
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.

Nutritional Information:
Calories: 207
Fat: 3.6g
Saturated fat: 0.8g
Monounsaturated fat: 1.6g
Polyunsaturated fat: 0.5g
Protein: 22.5g
Carbohydrate: 22.2g
Fiber: 1g
Cholesterol: 50mg
Iron: 1mg
Sodium: 663mg
Calcium: 59mg