|
1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; cook 1 minute, stirring frequently. Add garlic and ginger; cook 30 seconds, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add lemongrass and 2 cups water to broth mixture; bring to a boil. Reduce heat; simmer 10 minutes. Stir in chicken and bok choy; simmer 5 minutes. Discard lemongrass. Remove from heat; stir in cilantro, basil, lime juice, and salt. Place 1/2 cup noodles in each of 4 bowls; top each serving with 1 1/4 cups soup. Sprinkle with red pepper.
|
|
Spicy Wontons-
Preheat oven to 425. Cut 8 wonton wrappers in half; place on a baking sheet coated with cooking spray. Combine 1 egg white and 2 tsp water. Brush tops of wontons with egg white mixture. Combine 2 tsp sesame seeds, 1/8 tsp salt, and 1/8 tsp ground red pepper; sprinkle evenly over wontons. Press mixture into wontons. Bake at 425 fro 5 minutes or until golden.
|
