This Soba Noodle Soup with Chicken and Baby Pak Choy is a quick comfort food! Seasoned with ginger, lime, spring onions and herbs. A real 30 minute meal.
BE PICTURED IN; CHARACTERIZED IN:
While comfort cooking and speed don’t usually coexist, this mildly spicy soup is an exception to the rule.
I provide instructions for poaching chicken breasts in this recipe, but you can also use just leftover cooked chicken if you have it on hand. About 2 cups of shredded chicken – or any other meat – is perfect.
Cut the bok choy into chunks or halve lengthwise for a more dramatic presentation.
The recipe comes together so quickly you’ll want to add it to your regular meal plan!
Soba noodle soup with chicken and bok choy
For an even quicker meal, substitute 2 cups of shredded chicken (or any other meat) instead of poaching the chicken.
Look for fish sauce, red chili sauce, and soba noodles in the Asian foods section of your local grocery store, or order online. (Check out the fish sauce here, the chili sauce here, and the soba noodles here.)
ingredients
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8th cups chicken brothor low-sodium chicken broth
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1 boneless, skinless chicken breast (Above 12 ounces)
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1 (2 inch) piece fresh gingerfinely chopped (about 2 tablespoons)
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1/4 Cup lime juice
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2 tablespoon Thai fish sauce
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3 tablespoon Thai sweet red chili sauce
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1 tablespoon Brown sugar
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8th ounces soba (buckwheat) noodles
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4 Baby bok choycut into 1-inch slices or halve lengthways
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6 spring onionsthinly sliced
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Little branches Thai basil, mint, or corianderfor garnish
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lime wedgesserve
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Red pepper flakesfor garnish
method
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Poach the Chicken:
Place one boneless, skinless chicken breast in a saucepan and add enough broth to just barely cover. Cover the pot and bring to a simmer over medium heat.
Once simmering, open the lid slightly and simmer for another 5 minutes.
Remove from the heat, cover completely with the lid again and let the chicken rest for 10 minutes. Transfer to a plate and tear into pieces with your fingers when cool enough to touch.
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While the chicken is cooling, season the broth:
Pour the remaining chicken broth into the saucepan and bring to a simmer. Add ginger, lime juice, fish sauce, chilli sauce and brown sugar. Stir and taste to taste. Add more chilli sauce if you want to make a spicier broth. Simmer for about 10 minutes to allow the flavors to blend.
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Meanwhile, cook the soba noodles:
Bring a large pot of water to a boil. Add the pasta and cook until tender, 6 to 8 minutes, or according to package directions. Pour into a sieve. (If the soup isn’t quite done, run it under cold water, drain, and toss with a little olive oil to keep the noodles from sticking together while you finish the soup.)
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Add the pak choi and spring onions to the soup broth:
Bring back to a simmer. Remove from the stove after 1 minute. (If you cut the bok choy in half, cook it a few minutes longer or until tender.)
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Assemble the soup bowls:
Divide the noodles among 4 large soup bowls and garnish with the chicken. Ladle the broth and vegetables over the top and garnish with basil, mint or coriander, if you like. Serve with lime wedges and sprinkle with paprika flakes.
| nutritional information (per serving) | |
|---|---|
| 449 | calories |
| 9g | Fat |
| 48g | carbohydrates |
| 44g | protein |
