Thai Chicken Soup
Time: 40 minutes
Simple Sub: You can use kale or spinach in place of bok choy.
Serve with Spicy Wontons: Preheat oven to 425°. Cut 8 wonton wrappers in half; place on a baking sheet coated with cooking spray. Combine 1 egg white and 2 teaspoons water. Brush tops of wontons with egg white mixture. Combine 2 teaspoons sesame seeds, 1/8 teaspoon salt, and 1/8 teaspoon ground red pepper; sprinkle evenly over wontons. Press mixture into wontons. Bake at 425° for 5 minutes or until golden. CALORIES 61; FAT 1.2g (sat 0.2g); SODIUM 179mg
View Recipe: Thai Chicken Soup