While comfort cooking and speed don’t usually coexist, this mildly spicy soup is an exception to the rule.
If you made a New Year’s resolution to eat a little better this year, this soup will keep you on track. It’s not health food — just good, healthy food!
I give instructions for poaching chicken breasts in this recipe, but you also could just use leftover cooked chicken if you have it on hand. About two cups of shredded chicken – or any other meat – is perfect.
Slice the bok choy in pieces, or halve them lengthwise for a more dramatic presentation.
The recipe comes together so quickly, you will want to put it into your regular meal rotation!
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Soba Noodle Soup with Chicken and Bok Choy Recipe
Ingredients:
- 8 cups chicken stock, or low-sodium chicken broth
- 1 boneless skinless chicken breast (about 12 ounces)
- 2-inch piece of fresh ginger, finely chopped (about 2 tablespoons)
- 1/4 cup lime juice
- 2 tablespoons Thai fish sauce
- 3 tablespoons Thai sweet red chili sauce
- 1 tablespoon brown sugar
- 8 ounces soba (buckwheat) noodles
- 4 baby bok choy, cut into 1-inch slices, or halved lengthwise
- 6 scallions, thinly sliced
- A few sprigs Thai basil, mint or cilantro, for garnish
- Lime wedges, to serve
- Red pepper flakes, for garnish
Read More: Soba Noodle Soup with Chicken and Bok Choy
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