Asian Chicken Noodle Soup

This soup was just what I needed today.
Simple and nourishing.

Broth:
3 – 900ml cartons reduced sodium chicken broth
large chunk of fresh ginger peeled and rougly chopped
3 cloves of peeled garlic
9 boneless skinless chicken thighs

Combine above ingredients and simmer on medium heat until chicken is cooked through. Remove chicken and shred – set aside. Strain broth through a fine seive and return to the cooking pot and simmer on medium.

Add 1 pkg of rice noodles to a bowl and cover with boiling water. Strain when noodles have softened. And set aside.

Add the following to the simmering broth:
shredded chicken
1 cup sliced crimini mushrooms
large chunk of fresh ginger very finely sliced
1 bag of baby bok choi roughly chopped
1\4 cup soy sauce
1/4 cup hoisin sauce
2 tbsp fish sauce
1 cup water

Assemble each bowl of soup with noodles in the bottom topped with the broth.
Top with chopped green onion, cilantro and fresh squeezed lime juice.

Yumm-o!

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