Chicken Soup with Mushrooms and Asian Greens

Ingredients

• 1 cup dried mushrooms (shitake or mixed)
• 2 cups boiling water
• 1 Tbsp Farm Boy™ Virgin Cold Pressed Sunflower Oil
• 2 cloves garlic minced
• 2" peeled ginger sliced 1/8 inch thick
• 6 green onions thinly sliced (whites and greens divided)
• 1 stem lemongrass trimmed, outer leaves removed, halved and pounded lightly with the back of a knife
• 6 cups Farm Boy™ Organic Low Sodium Chicken Broth
• 2-3 Tbsp low sodium soy sauce or to taste
• 1 Farm Boy™ Cinnamon Stick
• 1 Farm Boy™ Star Anise
• ¼ tsp black pepper
• salt to taste
• 500 g boneless, skinless chicken thighs cut into 1” pieces
• 227 g sliced mushrooms
• 2-3 Thai chili peppers
• 4 cups baby bok choy cut into 1" pieces
• 2 tsp sesame oil
• 1/3 cup chopped cilantro
• 1 tsp toasted sesame seeds
• 1 lime cut into wedges

Directions

1. Place dried mushrooms in a two-cup measuring cup and fill with boiling water. Let mushrooms soak while you prep the rest of the ingredients, or at least 30 minutes. When ready, remove mushrooms from liquid; remove and discard stems and slice caps thinly; reserve and save soaking liquid.
2. In 4-quart pot, heat Farm Boy™ Virgin Cold Pressed Sunflower Oil over medium heat. Add garlic, ginger, white parts of the green onions, and lemongrass. Sauté until fragrant, about 2 minutes.
3. Add Farm Boy™ Organic Low Sodium Chicken Broth, reserved mushroom liquid, soy sauce, Farm Boy™ Cinnamon Stick, Farm Boy™ Star Anise, and black pepper. Bring mixture to a slow boil and then add chicken, soaked and fresh mushrooms, and Thai chili peppers. Reduce heat to a simmer and cook for 25 minutes.
4. Add baby bok choy and simmer for 10 minutes. Remove lemongrass, cinnamon, and star anise. Stir in sesame oil.
5. Serve, garnished with green onion tops, cilantro, sesame seeds, and lime wedges.