Freshly minced ginger is the magic in this Asian-inspired soup 💜
Ginger is full of flavor and carries a delightful warm spice. It’s also one of the healthiest root herbs you can eat.
This recipe makes it onto my menu at least twice a month and is one of my family’s favorites (and so, of course, it made it to the blog 😘)!
I hope your family will love it, too!
– 2 boneless, skinless chicken breasts, cut into bite-sized pieces.
– 8 ounces uncooked Pad Thai (Asian rice) noodles.
– 1 red onion, chopped.
– 5-6 heaping handfuls of organic greens mix (I use baby kale and spinach).
– 1 bunch fresh cilantro leaves.
– 4 tablespoons soy sauce.
– 3 tablespoons condensed organic chicken bullion (or 2-3 bullion cubes).
– Grated rind and juice of 1 lime.
– 2-3 inch piece of fresh ginger, peeled and minced.
In a large pot of boiling water, cook the Pad Thai noodles as directed on package (usually 5-6 minutes). Drain and set aside.
While noodles cook, sautée the chicken, ginger, and onion in olive oil in a large pot on medium-high heat until lightly cooked, about 5 minutes, stirring constantly.
Add 6 cups water and bring to a simmer.
Then, add the grated lime rind, soy sauce, and chicken bullion and simmer for 5 minutes.
Add noodles and greens, and cook for another 2 minutes, stirring, until combined.
Remove from heat and stir in the lime juice and cilantro. Season with Himalayan salt and black pepper to taste.
Xoxo 😘 – Katy