Ginger Lime Chicken Noodle Soup with Radish
This soup combines the warmth of ginger, the brightness of lime, and the crunch of fresh radishes in a light chicken broth with tender noodles. It’s soothing like classic chicken noodle soup but with a refreshing Asian-inspired twist.
⏱ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
Soup Base
2 tbsp olive oil or sesame oil
1 onion, finely chopped
3 garlic cloves, minced
2 tbsp fresh ginger, grated
1 medium carrot, sliced
6 cups chicken broth (homemade or low-sodium)
2 tbsp soy sauce (or fish sauce for depth)
2 cooked chicken breasts, shredded (or leftover rotisserie)
Noodles & Veggies
150g (5 oz) rice noodles (or egg noodles)
½ cup daikon or red radish, thinly sliced (julienned if preferred)
1 zucchini, julienned or thinly sliced (optional)
1 cup baby spinach or bok choy
Finishing
Juice & zest of 1 lime (plus extra wedges for serving)
Fresh cilantro or parsley, chopped
1 green onion, thinly sliced
Red chili flakes or fresh chili (optional, for heat)
Instructions
1. Sauté Aromatics
In a large pot, heat oil over medium.
Add onion, garlic, and ginger, sauté 3–4 minutes until fragrant.
2. Build Broth
Stir in carrots, chicken broth, soy sauce, and shredded chicken.
Simmer 15 minutes to let flavors meld.
3. Cook Noodles & Veggies
Add noodles to the soup and cook according to package instructions.
In the last 3 minutes, add radish and zucchini.
Stir in spinach or bok choy just before turning off the heat.
4. Finish with Brightness
Remove from heat, stir in lime juice & zest.
Taste and adjust seasoning (more soy, lime, or salt).
5. Serve
Ladle into bowls, garnish with cilantro, green onion, and chili flakes if using.
Serve with lime wedges on the side.
Notes & Tips
Make it heartier: Add mushrooms or corn.
Low-carb version: Use zucchini noodles instead of rice noodles.
Spice it up: Add sliced chili or a dash of sriracha.
Meal prep tip: Store noodles separately so they don’t get mushy; add them when reheating.
❓ Frequently asked questions FAQ
Q: Can I use uncooked chicken instead?
A: Yes — simmer raw chicken breast in broth 15–20 mins, then shred before adding noodles.
Q: Which radish works best?
A: Daikon for mild sweetness, red radish for peppery bite. Both are delicious.
Q: Can I freeze this soup?
A: Yes, but freeze without noodles for best texture. Add fresh noodles when reheating.
Nutritional Information
Calories: 340
Protein: 28g
Carbs: 38g
Fat: 9g
Fiber: 5g
Sodium: 780mg