Vegan Asian-Inspired Chicken Noodle Soup with Turmeric & Ginger
Total time1 hr
Prep time20 min
Cook time40 min
4.9(19)
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Learn more →Ingredients
4 servings
For the broth
- 1 tbsp extra virgin olive oil
- 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
Chef's tipUse the same amount of low-sodium vegetarian chicken-style broth. - 1 tbsp coconut aminos
- 1 tbsp fresh lime juice
For the chicken
- 1 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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