***Thai Spicy Chicken Soup with Mushrooms, Bok Choy, and Rice Noodles***

Craving Thai, but want to stay in? This soup will satisfy those craving! It's quick to make, full of flavor and a bit of heat (adjust to suit your personal taste), with the added benefit of healthy veggie and protein. And, any leftover soup is great poured over leftover Herbed Coconut Jasmine Rice, also in this month's addition!

Equipment needed: Stock pot Chef's Knife Cutting Board

6 cups chicken broth

2 cans light coconut milk

2 Tablespoons coarsely grated fresh ginger root (or 2 teaspoons ginger paste)

1/2 teaspoon dried, ground lemongrass (I use Penzey's)

2 teaspoons chili-garlic sauce

1 teaspoon red curry paste

2 Tablespoons soy sauce

2 Tablespoon fish sauce

2 cups sliced shitake mushrooms, stems removed

3 baby Bok Choy, leaves sliced, white part chopped

5 boneless, skinless chicken thighs, visible fat removed, sliced very thin (partially frozen, prepped chicken is easier to slice. Thaw and bring to room temperature before adding to the soup)

8 scallions, sliced thin on the diagonal

2 ounces thin rice noodles, cooked according to package directions

3 Tablespoons freshly-squeezed lime juice

1/2 cup roughly chopped fresh cilantro leaves plus whole leaves for garnish

Put the chicken broth, coconut milk, ginger, lemongrass powder, garlic-chili sauce, red curry paste soy sauce, fish sauce, shitakes, and white parts of the Bok Choy into thestockpot and bring to a boil. Cover, reduce the heat to a simmer, and cook for 20 minutes to blend all of the flavors.

Add the remaining ingredients and raise the heat to medium. Simmer until the chicken is cooked through, about 7 minutes.

Serve garnished with cilantro leaves.