Chicken noodle soup has never really done it for me. When I’m sick, I crave spicy, brothy soups with refreshing flavors like lime and cilantro, not egg noodles with carrots and a bunch of other boring root vegetables.
I’ve always loved Asian soups — more specifically, Thai soups — for their refreshing taste. So last winter, when I seemed to be sick every other week, this soup was born.
This Asian-inspired soup is spicy enough to clear up your sinuses when you’re under the weather, and I can pretty much guarantee you’ll love it more than the traditional chicken noodle version — so much so that you’ll be making it even when you’re not sick.
Spicy Asian chicken noodle soup recipe
This spicy Asian version of chicken noodle soup is the perfect winter meal for when you’re feeling under the weather.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
- 1 tablespoon sesame oil
- 2 tablespoons extra-virgin olive oil
- 1 large garlic clove, minced
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon red pepper flakes
- 1 pound chicken breasts or boneless thighs, cut into bite-size pieces
- Salt and pepper
- 4-5 bunches baby bok choy, washed and chopped
- 4 cups broth (any kind)
- 2 cups water
- 4 ounces soba noodles
- 1 tablespoon low-sodium soy sauce
- Juice of 1/2 a lime
- 1/4 cup chopped cilantro
- Sriracha sauce, for garnish
- In a large saucepot or Dutch oven, heat the oils over medium heat.
- Once the oils are hot, add the garlic, ginger and red pepper flakes, and sauté for 1 minute, until fragrant.
- Add the chicken, and season with salt and pepper.
- Cook until the chicken is browned on all sides.
- Add the bok choy, and cook for 1 minute.
- Add the broth and water, and bring to a boil.
- Once the mixture is boiling, add the soba noodles, and cook for 4 to 5 minutes, until softened.
- Turn off the heat, and add the soy sauce, lime juice and cilantro.
- Ladle the soup into serving bowls, and garnish with Sriracha sauce.