ingredients
- Salt
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame oil
- Freshly ground black pepper
- 2 tablespoons soy sauce
- 4 tablespoons Asian fish sauce (nam pla)
- 1/2 teaspoon chili oil
- 4 teaspoons rice vinegar
- 2 green onions, sliced (garnish)
- 2 tablespoons minced peeled fresh ginger
- 3 cups sliced bok choy (or baby spinach)
- 1 (10 ounce) chicken breast, boned, poached and shredded
- 4 (14-1/2 oz.) cans reduced-sodium chicken broth or 8 cups chicken stock
- 12 ounces fresh shiitake mushrooms (about 20 large), stems removed, caps sliced, or mix of other exotic mushrooms
prepration
Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes.
Add fish sauce, soy sauce, sesame and chili oils; simmer 2 minutes. Add chicken and bok choy; simmer until choy is tender, about 2 minutes. Stir in rice vinegar. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with green onions and serve.
