Sunday, September 16, 2012
Thai Chicken Soup
1 t. evoo 3 T. minced shallots
2 T. minced garlic
1 T. grated peeled fresh ginger
1 14.5 oz. low sodium chicken broth
3 pieces peeled fresh lemongrass, crushed
2 c. water
2 c. cubed or shredded chicken (the recipe called for rotisserie chicken but I cooked my own)
2 c. chopped bok choy
¼ c. cilantro leaves
¼ c. small fresh basil leaves
2 T. fresh lime juice
¼ t. salt
2 c. hot cooked whole grain rice noodles ( such as Annie Chun’s)
1/8 t. crushed red pepper
Heat oil in medium saucepan. Add shallots and cook 1 minute. Add garlic and ginger and cook stirring for 30 seconds. Add broth and bring to a boil. Add lemongrass (I tied them together to remove easier after I smashed them with the back of my knife) and water and bring to a boil. Reduce heat and simmer 10 minutes. Stir in chicken and bok choy; simmer 5 minutes. Discard lemongrass and remove from heat. Stir in cilantro, basil lime juice and salt. Place noodles in bowl and top with soup. Sprinkle with red pepper.
8 wonton wrappers cut corner to corner in half.
1 egg white
2 t. water
2 t. sesame seeds
1/8 t. salt
1/8 t. cayenne pepper
Combine all ingredients to brush on wontons. Place wontons on parchment lined or cooking sprayed sheet pan. Brush with mix and bake at 425º for five minutes or until golden. Yum.