CHICKEN SOUP WITH BOK CHOY ENJOY DAN:

                        CHICKEN STIR FRY SOUP by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

1-1/2-pound chicken tenders

3 cups chicken broth

2 tablespoon sesame oil

1/2-teaspoon ground turmeric

4 heads bok choy, sliced

2 carrots, peeled and shredded

3 celery stocks, finely chopped

2 garlic cloves, minced

1 thumb size fresh ginger, chopped

2 tablespoon yellow curry paste

1/4-cup mirin

1/4-cup soy sauce

4 scallions cut on the bias in 1-inch pieces.

1 handful chopped fresh cilantro

1 package of rice noodles

 

DIRECTIONS:

1.    Soak rice noodles in boiling water for 20 minutes, and then drain, sit aside.

2.    In a stock pot, heat oil over medium-heat.

3.    Cook turmeric, garlic, ginger, and curry paste in oil until fragrant, about 2 minutes.

4.    Stir in chicken tenders, broth, mirin, soy sauce, carrots,  bok choy, and celery.

5.    Bring to a boil, then add rice noodles and cook 3-4 minutes, or until chicken is tender.

6.    Ladle the soup into bowls and garnish with scallions and cilantro.

 

         ENJOY DAN:                                    BON-APPETITE