This soup is fragrant and soothing, but filling, too.
The best option is Sherry, the classic soup accompaniment, be it bone-dry fino or richer Amontillado. You could also get by nicely with a dry gewürztraminer or dry riesling. – Beppi Crosariol
6 cups chicken stock
1 2-inch piece lemongrass
2 1/8th-inch slices ginger, smashed
2 tbsp fish sauce
1/2 tsp sugar
1 tbsp lime juice
1/2 tsp sriracha
1 cup snow peas, trimmed
2 cups shredded Napa cabbage
4 pieces baby bok choy separated into leaves
2 slivered green onions
125 g (4 oz) rice noodles, softened in hot water for 20 minutes
1/4 cup chopped cilantro
1 chopped poached chicken
Bring chicken stock to a boil in a soup pot with lemongrass, ginger, fish sauce, sugar, lime juice and sriracha. Reduce heat and simmer for 20 minutes, or until flavourful. Discard ginger and lemongrass.
Add snow peas, cabbage, bok choy and half of the green onions. Cook for 3 minutes or until vegetables are crisp tender. Stir in noodles and chopped poached chicken. Cook until heated through then remove from heat. Spoon into bowls and garnish with remaining green onions and cilantro.