Thai Chicken Noodle Soup (gluten-free)

Bring a large pot of water to just under a boil and add the noodles. Remove from heat and allow noodles to soak 5-8 minutes, or until soft but still chewy ("al dente"). Drain and rinse briefly with cold water to keep from sticking.

Using a large soup pot, bring chicken stock to a boil over high heat. Add the fresh or roasted chicken, lemongrass, galangal or ginger, carrot, whole lime leaves (plus chicken or turkey bones, if available). Boil on high for 1 minute, then turn heat down to medium and cover with a lid. Allow soup to simmer for 5-6 more minutes, adding bok choy when chicken is nearly cooked.

While continuing to simmer the soup, add the chili, garlic, lime juice, plus 2 Tbsp. of the fish sauce. Stir well.

Turn heat down to minimum and add the coconut milk (add up to 1/3 cup for creamier soup). Stir to incorporate.

Taste-test the soup, adding more fish sauce until desired flavor/saltiness is reached (how much you will need depends on how salty your stock is). If it tastes too salty, add another squeeze or two of lime juice. Add more chili if not spicy enough, or more coconut milk if the soup is too spicy. If the soup is a little too sour for your taste, add 1-2 tsp. sugar (to balance out the lime juice).

To serve, place a generous mound of noodles in each bowl, then top with the hot soup. Finish with a final sprinkling of pepper and fresh coriander. If desired, serve with Thai chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce (homemade recipe) to give your soup an extra kick of spicy flavor. ENJOY! Optional Vegetables: Other vegetables that can be added to this soup include broccoli, mushrooms, Chinese cabbage, celery, or spinach.