This soup is a weekly staple at my house. I like to make homemade chicken stock in batches to store in the freezer so I always have some on hand. This is one of my family’s favourites. It happens to be a very healthy dish, but no one would know that as it packs a ton of flavour. It’s full of raw vegetables that give the soup a great crunch and jammed with rice noodles that are everyone’s favourite. The base is chicken stock seasoned with any Asian seasoning. I've used Tom Yum Paste here which I tend to have on hand in my fridge, but if you don’t, feel free to use some soy and/or sriracha. You can find Tom Yum paste in the Asian aisle of most supermarkets. It is a blend of Thai spices that you can just mix into any broth. You can also use almost any combination of Asian vegetables in this; daikon, cabbage, bok choy, greens, snow peas, sprouts and mushrooms all work. Finish off the soup with any combination of Asian basil, mint, green onions or cilantro. Any or all work. As for noodles, I love to use any of the many available Asian noodles. They are a snap to prepare as you can just add them to your soup and they cook in about 2 minutes. I love to use rice noodles or glass noodles, either of these taste great. With some chicken stock on hand and a quick stop for some Asian veggies, you can throw this soup together in less than 15 minutes, which makes it a perfect weeknight meal.
4 cups chicken stock
4 pieces baby bok choy
2 tbsps Tom Yum Paste
1/4 Chinese cabbage
1 bunch green onion
1/2 package rice noodles
Hot sauce (optional)
Heat chicken stock on medium heat.
Wash and thinly slice vegetables; Bok Choy, mushrooms and cabbage.
Wash and chop green onion and cilantro.
When stock comes to a boil, add paste until mixed in.
Add rice noodles and let boil for 2 minutes.
Reduce heat to low.
Distribute sliced vegetables between bowls.
Add stock and noodles to each bowl until vegetables are submerged.
Garnish with cilantro and green onion.
Add hot sauce if desired.