Dairy Free Asian-Inspired Chicken Noodle Soup with Turmeric & Ginger

Total time1 hr

Prep time20 min

Cook time40 min

Dairy Free Asian-Inspired Chicken Noodle Soup with Turmeric & Ginger

This vibrant noodle soup builds its flavor from fresh ginger, garlic, and turmeric bloomed in olive oil, then simmered with bruised lemongrass and coconut aminos for a broth that's deeply aromatic and savory. Tender shredded chicken, silky rice noodles, and just-wilted baby bok choy and carrots soak up every bit of that golden broth, while a finishing squeeze of lime keeps things bright. It's the kind of bowl that feels both restorative and craveable, with layers of ginger and turmeric warmth in every spoonful. Fresh cilantro, extra lime wedges, and a scatter of chili flakes let everyone customize their bowl at the table. This one is a great fit for a dairy free kitchen, easy to make ahead and reheat for lunches all week long, and it comes together in one pot for easy cleanup, too.

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Ingredients

4 servings

For the broth

1 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 tbsp fresh ginger, peeled and finely grated
4 cloves garlic, minced
1 tsp ground turmeric
½ tsp ground black pepper
1 stalk lemongrass, bruised and cut into 3-inch pieces
6 cups low-sodium chicken broth
1 tbsp coconut aminos
1 tbsp fresh lime juice

For the chicken

1 lb boneless, skinless chicken breasts
½ tsp salt

For the noodles

6 oz rice noodles (medium width)

For the vegetables

2 medium carrots, peeled and thinly sliced on the diagonal
2 cups baby bok choy, halved lengthwise
3 green onions (green tops only), thinly sliced

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)
1 tsp chili flakes (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the garlic and ginger and cook, stirring frequently, until fragrant and softened, about 1–2 minutes — watch closely so the garlic does not brown.
2
Stir in the turmeric and black pepper and cook for 30 seconds, until the spices are evenly coated in the oil and fragrant.

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