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1
n 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.
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2
Add the chicken and continue to saute, stirring often and moving the vegetables aside so that the chicken begins to go golden brown, add the mushrooms and let them begin to soften. (Adjust your heat to medium if the pan gets too hot)
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3
Add the chicken stock, stirring and scraping the bottom of the pot to incorporate all the flavour into the soup.
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4
Add the garlic, soy sauce, hoisin sauce, fresh ginger, rice wine vinegar, fish sauce, Siracha chile sauce, and sesame oil and bring to the boil. Cover, reduce heat, and continue cooking at a simmering boil for 45 minutes.
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5
Add the baby bok choy greens, lime, and cilantro and stir until they are wilted into the soup. Serve in large bowls over Asian Noodles.
