Mediterranean Diet Friendly Asian-Inspired Chicken Noodle Soup with Turmeric & Ginger

Total time1 hr

Prep time20 min

Cook time40 min

Mediterranean Diet Friendly Asian-Inspired Chicken Noodle Soup with Turmeric & Ginger

This vibrant, aromatic soup checks every box for anyone eating the Mediterranean way, leaning on olive oil, fresh garlic, ginger, and turmeric to build a deeply fragrant broth from the very first step. Lean shredded chicken breast simmers gently until tender, then gets ladled over rice noodles with tender-crisp carrots and wilted baby bok choy for a bowl that's as nourishing as it is comforting. A bright hit of fresh lime juice at the end wakes up the whole pot, and the lemongrass infuses everything with a subtle citrusy perfume without ever landing in the bowl itself. Fresh cilantro, extra lime wedges, and a scatter of chili flakes let everyone customize their bowl at the table, so it's easy to keep things simple and plant-forward or add a little heat. It's the kind of light, vegetable-packed, herb-forward meal that fits naturally into a Mediterranean-style rotation, whether you're feeding a crowd or meal-prepping lunches for the week.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!