Thai Glass Noodle Soup: A way to get your Greens.

Greens are big and beautiful this time of year, so why not use an entire bunch of them in this unique soup?  Great for a rainy day.

Thai Glass Noodle Soup (with chicken)

2 large garlic scapes (or 4 cloves garlic minced)

1 large package of beanthread noodles (or rice vermicelli)

1 lb chicken breast, sliced thin

4 tbsp fish sauce

8 cups veggie stock 

6 cups shredded greens of choice (nappa cabbage, bok choi, spinach, kale)

1 large "new" onion chopped or 8 green onions sliced

Heat broth in a large kettle over high heat.  When boiling  turn down to medium and add chicken, fish sauce, onions, and garlic. Cook 10 minutes, then add noodles and bok choi.  Cook another 5 minutes and serve. 

Goes nicely with tamari on top, or with Sriracha hot sauce.

Enjoy!