Thai-Inspired Chicken Noodle Soup with Mint Green Tea

Directions

1. In a large pot, combine chicken broth, shallots, ginger, and lemongrass. Bring to a boil and remove from heat. Steep Liptan green tea bags in broth for 2 minutes. Remove, squeezing bags.
2. Bring broth back to a simmer and add chicken breasts. Turn off heat, and let chicken breasts poach for 20 to 25 minutes, until fully cooked.
3. Once the chicken has cooked, remove and let cool. Scoop out shallot, ginger and lemongrass. Season broth to taste with soy sauce, fish sauce (if using) and lime juice. Shred cooled chicken breast.
4. In another pot, bring water to boil and cook the rice noodles or green tea soba per directions. Divide noodles and broth into bowls, and top with shredded chicken and fresh herbs. 

Ingredients

• 2 qt. chicken broth

• 4 shallots, peeled and quartered

• 8 in. piece ginger, peeled and thinly sliced

• 5 lemongrass stalks, pounded and tough outer leaves removed

• 6 bags Lipton Green Tea with Mint

• 2 boneless skinless chicken breasts

• 1/4 c. soy sauce

• 3 tbsp. fish sauce (optional)

• Juice from limes to taste

• Rice noodles or green tea soba noodles

• Fresh mint, Thai basil and cilantro for garnish