Vegetarian Asian-Inspired Chicken Noodle Soup with Turmeric & Ginger

Total time1 hr

Prep time20 min

Cook time40 min

Vegetarian Asian-Inspired Chicken Noodle Soup with Turmeric & Ginger

This bowl is all about bright, warming flavor — fresh ginger and garlic bloom in the pot alongside turmeric and black pepper, then lemongrass and a splash of coconut aminos build a fragrant, savory base that gets a final lift from fresh lime juice. Tender rice noodles soak up all that golden broth, while sliced carrots and baby bok choy add color, crunch, and a little sweetness in every spoonful. Green onion tops, chopped cilantro, extra lime wedges, and a pinch of chili flakes let you dial the finished bowl exactly to your taste. It's the kind of soup that feels both cozy and vibrant, perfect for a chilly night or when you want something restorative but still packed with texture. This one is a great fit for a vegetarian kitchen, delivering all the comfort of a classic noodle soup without missing a beat on flavor.

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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
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
Chef's tip
Use 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 tip
Choose 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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