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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

 

Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 servings

 

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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