Thai Basil Noodle Soup
Servings: 6
Ingredients
- 7-8 cups chicken stock preferably homemade
- 1 tablespoon Thai basi dried
- 4 ounces thin rice noodles half a regular package
- 1/2 pound shrimp cooked
- 1-2 inches fresh ginger root peeled and sliced thinly
- 1-2 stalks baby bok choy sliced
- 2 garlic cloves chopped finely
- 1/2 cup bean sprouts
- 1 teaspoon bonito flakes optional
- 3-4 green onions chopped
- 3 limes 2 juiced, 1 sliced for garnish
- salt and pepper to taste
- few sprigs basil and cilantro for garnish
Instructions
- Place chicken stock in a medium large pot, bring to slow boil. Turn heat down, and while simmering, add ingredients in the order listed, stopping after beans sprouts.
- Remove from heat, add the remaining green ingredients, mix and serve.
Notes
- This soup looks best when made fresh, with the greens still bright.
- I think it tastes better when reheated but you will want to add fresh cilantro to add more color.