Ingredients
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 1 tbsp coconut oil or olive oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp ground turmeric (or 1″ fresh, grated)
• ½ tsp red pepper flakes (adjust to heat preference)
• 1½ cups uncooked rice noodles or soba (or zucchini noodles for low-carb)
• 2 cups baby spinach or bok choy
• Juice of 1 lime (about 2 tbsp)
• 1 tbsp fish sauce (or tamari for soy-free)
• Salt to taste
Toppings:
• ½ avocado, sliced
• 2 green onions, thinly sliced
• Fresh cilantro or Thai basil
• Sesame seeds
• Extra lime wedges
Instructions
- In a large pot, heat oil over medium. Sauté ginger, garlic, turmeric, and red pepper flakes 1–2 mins until fragrant (don’t burn!).
- Pour in broth; bring to a gentle simmer. Add uncooked noodles; cook 5–7 mins until al dente (check package timing).
→ Using pre-cooked or zucchini noodles? Add in last 2 mins. - Stir in chicken, spinach/bok choy, lime juice, and fish sauce. Simmer 2–3 mins until greens wilt and soup is heated through. Season with salt.
- Ladle into bowls. Top with avocado, green onions, herbs, sesame seeds, and a lime wedge.
- Serve immediately—best enjoyed while steam rises!
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 12 mins, Total Time: 22 mins, Servings: 4
Calories: 240, Net Carbs: 24g, Fats: 10g, Protein: 18g
✅ Lower-carb option: Swap noodles for spiralized zucchini or shirataki noodles — net carbs drop to ~9g/serving.
✅ Anti-inflammatory powerhouse: Ginger + turmeric + lime = immune-boosting trio.