Ingredients:

• 8 oz dried rice noodles

• 4 cups low-sodium broth

• 2 tablespoons soy sauce

• 1 teaspoon fish sauce (optional)

• 1 star anise pod (looks like a brown star)

• 1 cinnamon stick (long rolled bark like piece)

• 2 cloves (small brown twig like pieces)

• 2 whole cloves garlic

• 1 (1 inch) piece ginger, peeled (watch video for instructions)

• 1 (1 inch) piece galangal, peeled (watch video for instructions)

• 1 (2 inch) piece lemongrass, trimmed & smashed

• 1 lime leaf, torn at the rib

• 1 head of baby bok choy, cleaned and thinly sliced (watch video for cleaning demo)

• 1 can of chicken

• Cheesecloth (or a paper coffee filter)

  Garnish options: sliced jalapeño pepper, basil and mint leaves, cilantro, lime, hot sauce

  Directions:

1. Add noodles to boiling water. Stir occasionally and cook until al-dente (still a bit firm), about 5 minutes. Drain and rinse under cold water. Set aside.

2. Combine the broth, soy sauce, and fish sauce in a medium size pot, bring to a low boil.

3. Place star anise, cinnamon stick, cloves, ginger, galangal, lemongrass, lime leaf, garlic, in a cheesecloth or paper coffee filter, tie the cloth, carefully float in the boiling broth for 5 minutes. Use the lid to keep the bouquet garni in place. Carefully remove the cheesecloth and spices and throw them away.

4. Add the noodles to the soup.

5. Add sliced baby bok choy to soup. Cook for 2-5 minutes, keeping the bok choy slightly crunchy.

6. Drain your canned chicken.

7. Ladle the soup into bowls and add equal amounts of canned chicken to each soup bowl. Garnish with fresh cilantro, basil, mint, sliced jalapeño. Use fresh lime juice or hot sauce or sriracha for extra flavor.

Serve and enjoy!

Option: the video mentions tofu as an alternative to chicken. You can use pressed, raw tofu cubes or you can saute tofu cubes and add before serving. Add as a substitution at the chicken step in the recipe.

Ingredients:

• 1 tablespoon olive oil

• 1 garlic clove

• 5 cups cold water

• 1 onion, peeled and diced

• 1/2 cup leeks, white part only, washed/trimmed/split, then rewashed, diced

• 2/3 cup carrots, washed/peeled, then rewashed, diced

• 1/2 cup celery, washed and trimmed, diced

• 1 teaspoon whole white peppercorns

• 1 kaffir lime leaf, torn at the rib

• 1 parsley stem

• 3-4 teaspoons galangal, sliced

• 3-4 teaspoons ginger, sliced

• 1 (3-inch) piece lemongrass, trimmed and smashed

  Directions:

1. Heat oil in a medium stock pot on medium/high heat. Add the onions, leaks, carrots, celery and garlic and stir to combine and coat with the oil for 3-4 minutes. Cover the stock pot with a lid and sweat for 5-10 minutes on medium/low heat.

2. Deglaze with 2 cups of the water, turn up the heat to medium/high, let the water reduce by ½.

3. Make a bouquet garni using cheesecloth with the white peppercorns, kaffir leaf, parsley stem, galangal, ginger and lemongrass.

4. Add the rest of the water and the bouquet garni and simmer until the desired flavor is achieved.

5. Remove the bouquet garni and strain the stock using a cheesecloth into a container big enough to hold the stock.

6. Transfer the mixture to a clean medium stock pot and bring to a boil, simmer until the desired flavor profile is achieved.

7. Transfer to a suitable container, use appropriate cooling methods to reduce the temperature, store at 41 Degrees Fahrenheit or below, or freeze until ready to use. Be sure to label and date your stock.

   Yields 4 cups of stock

   (Stocks are best used quickly if stored in the refrigerator, usually within 3 days. Thaw the frozen stock completely in the refrigerator before use.)