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spring ginger chicken noodle soup with aunt lily's chili oil on top

Spring Ginger Chicken Noodle Soup (topped with Aunt Lily's Chili Oil)

A vibrant springtime chicken soup with fresh greens, tender noodles, and the perfect touch of spice.
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Prep Time 15 minutes
Cook Time 20 minutes
Serves 4 people

Ingredients
  

Spring Ginger Chicken Noodle Soup

  • 2 tbsp coconut oil
  • 1 leek chopped (just white and light green parts)
  • 3 green onions chopped (white parts sautéed with leeks, dark green parts used for garnish)
  • 3 garlic cloves minced
  • 1 inch ginger grated/minced
  • 4-6 cups Chicken broth
  • 2 chicken breasts
  • 4 oz thin noodles udon, vermicelli, soba, or rice noodles
  • ½ bunch asparagus chopped
  • ¾ cup frozen or fresh peas
  • Juice from ½ lemon
  • 1 tbsp soy sauce

Aunt Lily's Chili Oil (1/2 recipe):

  • 1/2 cup red chili flakes
  • 1.5 cups neutral oil peanut, avocado, vegetable or canola oil
  • 1 tbsp sesame seeds
  • 3 cloves minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp granulated sugar
  • 1 tbsp salt + more to taste
  • 1 cinnamon stick

Instructions
 

  • In a large pot over medium heat, add the coconut oil. Sautée the chopped leek and onion for a few minutes until softened and then add in the garlic and ginger and cook for another minute or two.
  • Add in the chicken broth and bring to a bubble. Place the chicken breasts directly into the broth and poach until cooked through (internal temp reaches 165) - this should take about 15 minutes.
  • While the chicken is cooking, combine chili flakes, sesame seeds, garlic, ginger, sugar, salt, and a cinnamon stick in a heat-safe bowl. Heat the neutral oil in a small pan until hot (test by adding a small piece of garlic—if it sizzles, it's ready). Carefully pour the hot oil over the chili mixture and stir. Set aside to infuse. Skip this step if you already have chili oil on hand!
  • Take out the chicken, let cool slightly and then shred with a fork and transfer back to the soup pot.
  • Meanwhile, boil a separate pot of water and cook the noodles according to package instructions. Drain and set to the side.
  • Add in green vegetables (asparagus and snap peas) to the hot broth and cook until vibrant green (just a few minutes). You still want them tender, not mushy.
  • Assemble: in a serving bowl, add your portion of noodles, then pour the ginger chicken soup over top. Finish with a splash of soy sauce and a squeeze of lemon. Garnish with your chopped green onions and finish with a drizzle of Aunt Lily’s Chili Oil!