While comfort cooking and speed don’t usually coexist, this mildly spicy soup is an exception to the rule.
If you made a New Year’s resolution to eat a little better this year, this soup will keep you on track. It’s not health food — just good, healthy food!
Slice the bok choy in pieces, or halve them lengthwise for a more dramatic presentation.
The recipe comes together so quickly, you will want to put it into your regular meal rotation!
Soba Noodle Soup with Chicken and Bok Choy Recipe
For an even speedier meal, substitute 2 cups shredded chicken meat (or any other meat) instead of poaching the chicken.
Look for fish sauce, red chili sauce, and soba noodles in the Asian foods section at your grocery store, or order online. (Look here for the fish sauce, here for the chili sauce, and here for the soba noodles.)
Ingredients
- 8 cups chicken stock, or low-sodium chicken broth
- 1 boneless skinless chicken breast (about 12 ounces)
- 2-inch piece of fresh ginger, finely chopped (about 2 tablespoons)
- 1/4 cup lime juice
- 2 tablespoons Thai fish sauce
- 3 tablespoons Thai sweet red chili sauce
- 1 tablespoon brown sugar
- 8 ounces soba (buckwheat) noodles
- 4 baby bok choy, cut into 1-inch slices, or halved lengthwise
- 6 scallions, thinly sliced
- A few sprigs Thai basil, mint or cilantro, for garnish
- Lime wedges, to serve
- Red pepper flakes, for garnish
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