Chicken Pho with Bok Choy

Ingredients

• 1 tbsp peanut or vegetable oil
• 1 cup finely diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 4 cups chopped baby bok choy (stems and greens separated)
• 1/2 pounds chicken tenders cut into bite sized pieces
• 1/2 tsp coarse ground black pepper
•  1/2 tsp sea salt
• 8 sliced button mushrooms
• 10 cups low or no sodium chicken stock
• 2 tsp fresh garlic, minced
• 1 tablespoon light soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced fresh ginger
• 1 tablespoon rice wine vinegar
• 1 teaspoon Siracha chile sauce
• 1 teaspoon sesame oil
• 1 cup chopped fresh cilantro
• juice from 1 fresh lime
• 1 tbsp fish sauce
• 8 ounces Thai Rice Noodles

Directions

1. In a large soup pot or Dutch Oven saute the onion, celery, carrot, and baby bok choy stems (the white parts) in the oil over medium high heat just until the onions begin to soften.
2. Add the chicken and continue to saute, stirring often and moving the vegetables aside so that the chicken begins to brown, add the mushrooms and let them begin to soften. (Adjust your heat to medium if the pan gets too hot)
3. Add the chicken stock, stirring and scraping the bottom of the pot to incorporate all the flavour into the soup.
4. Add the garlic, soy sauce, hoisin sauce, fresh ginger, rice wine vinegar, Siracha chile sauce, and sesame oil and bring to the boil.  
5. Cover, reduce heat, and continue cooking at a simmering boil for 45 minutes. 
6. While the soup is simmering put another large pot of water on to boil. Add the rice noodles and boil for about a minute and a half and then immediately immerse in ice water. 
7. Add the baby bok choy greens, lime, and cilantro and stir until they are wilted into the soup.
8. Place a handful each of the cooked noodles into large bowls and top with the soup.