1 large chicken breast or equivalent in turkey breast
2 Tablespoons plus 1 Tablespoon olive oil
2" x 1" piece of peeled ginger
2 shallots, peeled and diced
2 Tablespoons lemon juice
2 cups homemade chicken broth, hot
4 oz. rice pad thai noodles, cooked, drained, and rinsed
2 heads baby bok choy, chopped, boiled for 2 minutes, and drained
1/4 cup chopped basil
2 T chopped mint leaves
Heat broth while making the rest of the soup.
Cut chicken breast in thin slices. Heat olive oil in a medium sized pan. Add chicken and cook until done. Salt and pepper to taste. Remove chicken from pan and keep warm.
Add additional tablespoon of oil to the pan. Cook shallots until translucent. Grate ginger into pan and cook for a minute. Add lemon juice, hot broth, and bok choy.
To assemble soup, put 1/2 the noodles in each bowl. Add the chicken. Divide the broth mixture between the bowls. Top each bowl with half the basil and mint.