Chicken Noodle Soup with Lemon, Ginger, Chile and Cilantro

Makes 8 cups

Grated zest and juice of 1 lemon
1⁄3 cup chopped fresh cilantro
2 teaspoons finely grated fresh ginger
2 serrano chiles, stemmed, halved and seeded
6 cups low-sodium, fat-free chicken broth
2 tablespoons fish sauce
1 boneless, skinless chicken breast half (about 8 ounces), cut into ¼-inch-thick slices and then cut in half
6 ounces egg white-only lo mein egg noodles cooked according to package directions
2 baby bok choy, ends removed, sliced crosswise ¼-inch thick
Sriracha sauce to taste

In a small bowl combine the lemon zest, cilantro and ginger. Set aside.

Thinly slice two of the chile halves crosswise.

In a large saucepan, bring the broth to a boil over medium-high heat. Add the lemon juice, fish sauce and the 2 remaining chile halves to the boiling stock. Reduce the heat, cover and simmer the soup about 3 minutes.

Remove the chile halves. Stir in the chicken and chile slices and return to a boil and cook 5 minutes. Stir in the cooked noodles and bok choy slices and cook about 2 minutes. Remove the pan from the heat, making sure the chicken slices are cooked through. Add the sriracha to taste. Ladle into soup bowls and garnish with the cilantro mixture.  Serve and Enjoy!