Classic Ginger Garlic Chicken Noodle Soup
A comforting bowl of chicken noodle soup packed with delicious flavors!
Ingredients
Main Ingredients
- 0.5 oz minced garlic
- 2.2 oz thinly sliced shallot
- 0.6 oz grated ginger
- 5 oz julienned carrot
- 3.5 oz sliced fresh shiitake mushrooms
- 15 oz baby bok choy
- 2 cups shredded and cooked chicken or leftover turkey
- 14 oz rice noodles, ramen noodles, or shirataki noodles
- 2 tbsp toasted sesame oil
- 1 pinch coarse sea salt
- 32 oz chicken stock
- 2 tbsp fish sauce
- 0.5 lime juice of half a lime
- 1 bunch chopped cilantro
- 1 whole whole Jalapeno peppers
Instructions
- In one bowl, combine the minced garlic and shallot.
- In another bowl, mix the ginger, carrot, and shiitake mushrooms.
- Halve or quarter the bok choy, rinse, and set aside to drain.
- Shred the chicken and set it aside.
- Prepare the noodles according to the package instructions.
- Preheat a medium to large soup pot over low heat.
- Once warm, add the toasted sesame oil. Sauté the garlic and shallot with a pinch of salt over medium heat until fragrant, about 10 seconds.
- Add the ginger, carrots, and shiitake mushrooms. Season with a pinch of salt. Sauté for about 2 minutes.
- Pour in the chicken stock. Cover with a lid, reduce the heat to medium-low, and bring it to a gentle simmer for 4-5 minutes.
- Add the cooked chicken (or turkey) and bok choy. Simmer for another minute or until the bok choy stems turn a deeper green but remain crunchy.
- Add the noodles.
- Season with fish sauce to taste, adding one tablespoon at a time. Off the heat, drizzle with lime juice and garnish with jalapeno slices and cilantro.
- Serve hot or warm.
Notes
For a vegetarian option, substitute the chicken stock with vegetable stock and omit the chicken or turkey.