This Asian-inspired chicken soup is packed with bold flavors and nourishing ingredients. Infused with ginger and warming spices, it delivers a comforting, aromatic broth that supports digestion and immunity.
The high-protein content from tender chicken ensures a satisfying, muscle-repairing meal, making it perfect for post-workout recovery or a cozy, nutrient-dense dish on chilly days. Whether you're looking to fuel your body or enjoy a flavorful, wholesome soup, this recipe is a delicious and easy choice.
Ingredients
3 cups low sodium chicken bone broth
1 1/2 cups water
2 cups cooked chicken breast
1/2 cup carrot, grated (about 1 medium carrot)
1/2 cup snow peas, thinly sliced
3 tsp Sriracha (hot chile sauce) (2 tsp for less spice)
2 tsp soy sauce or liquid aminos(I use low sodium)
1 1/2 teaspoons Thai red curry paste
1 (2 inch) piece of fresh ginger, peeled
3 ounces uncooked wide rice noodles (rice-flour noodles)
1 tablespoon fresh lime juice
Directions
Bring the first 9 ingredients to a simmer in a large pot and let simmer for about 5-8 minutes (until vegetables are tender) and then turn to low to keep warm.
Cook rice noodles according to package.
Discard ginger from large pot, add lime juice and stir.
Ladle 1 1/3 cups broth into a bowl and top with rice noodles, mint, cilantro and green onions (optional).
Serves 4
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