Turkey Soup with Rice Noodles

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  Sesame Oil, Toasted(15g)
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  Shallot
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  Garlic
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  Ginger, Fresh Root(15g)
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  Low Sodium Chicken Broth
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  Chicken Breast, Grilled(720g)
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  Bok Choy
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  Mushrooms, Cremini(170g)
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  Fish sauce(15g)
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  Lime Juice, Fresh(10g)
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  1 Teaspoon Sea Salt, Plus More To Taste
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  Rice Noodles, Dry(284g)
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  Cilantro, Fresh
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  Green Onion (Scallion)
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  Red pepper flakes
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  Sesame seeds

Instructions

1. 1Heat the sesame oil in a large pot over medium-high heat until shimmering, about 1 minute. Add the shallots and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add the garlic and ginger, stirring constantly, until fragrant, about 1 minute.
2. 2Pour in the chicken broth and increase heat to high. Bring to a rolling boil, about 5–7 minutes, then reduce heat to medium.
3. 3Add the cooked chicken breast, bok choy, and cremini mushrooms to the broth. Stir in the fish sauce and fresh lime juice. Simmer over medium heat for 3–4 minutes until the bok choy is tender-crisp and the mushrooms are softened.
4. 4Add the rice noodles and cook, stirring frequently, until the noodles are tender and have absorbed some broth, about 2–3 minutes. Taste and adjust seasoning with additional lime juice and salt as needed.
5. 5Divide the hot soup evenly into 8 airtight containers while still steaming, leaving ½ inch of headspace.
6. 6Once cooled to room temperature, seal containers tightly and refrigerate up to 4 days. To reheat, pour soup into a pot and warm over medium heat, stirring occasionally, until heated through, about 4–5 minutes.
7. 7When ready to serve, transfer soup to bowls and garnish each portion with fresh cilantro, sliced green onions, red pepper flakes, and sesame seeds.