The clean, fresh flavours of this soup have restorative properties for me. This is what I crave to counteract the gastronomic over indulgences otherwise know as 'weekends'.
900 ml low-sodium chicken stock
1 T lime juice
1 t soy sauce
¼ t sesame oil
1 T fish sauce
227 g mushrooms, sliced
6 baby bok choy, or one smallish regular bok choy, rinsed well and diced
2 t sugar
1 T julienned ginger
200 g rice noodles
2 boneless skinless chicken thighs, fully cooked & diced
Combine the first nine ingredients in a Dutch oven or large pot. Bring to boil, reduce heat, and simmer, covered for 10 minutes.
Cook the noodles according to directions on package. Divide the hot noodles between the two bowls and top with the diced chicken. Ladle the simmering soup over, and top with cilantro.