NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz soba noodles

0.25 cup full-fat coconut milk

1 cup low-sodium chicken broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp fresh ginger

1 tsp fresh turmeric

1 clove garlic

1 tsp toasted sesame oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lime juice

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the soba noodles according to package directions, then drain and set aside.

• 2

  In a medium pot or Dutch oven, heat the toasted sesame oil over medium-high heat.

• 3

  Add the diced chicken breast, sea salt, and black pepper, sautéing until the chicken is golden and cooked through.

• 4

  Stir in the minced garlic, grated ginger, and grated turmeric, cooking for 1 minute until fragrant.

• 5

  Add the sliced shiitake mushrooms and baby bok choy, sautéing for 2-3 minutes until the vegetables begin to soften.

• 6

  Pour in the chicken broth and coconut milk, bringing the mixture to a gentle simmer for 5 minutes to meld the flavors.

• 7

  Stir in the fresh lime juice to brighten the broth.

• 8

  Place the cooked soba noodles in a bowl and ladle the creamy chicken and vegetable soup over the top.