By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 6
238 cal · 45 min
Spicy Ginger Chicken Noodle Soup
Recipe GLPRb08b0dd0dd0aaf
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Average rating: 4.3 (1)
A vibrant Asian-inspired soup featuring tender chicken strips, chewy soba noodles, and fresh vegetables in a spiced ginger-soy broth. Aromatic ginger, sriracha, and a hint of lime create a balanced heat and brightness that makes this an ideal light and satisfying meal.
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Ingredients
24 fl oz chicken broth
2 inch fresh ginger, peeled and sliced
¼ cup soy sauce
½ tsp sriracha or other chili sauce
1 tbsp brown sugar
2 tbsp lime juice
1 tsp lime zest
¾ lb boneless skinless chicken breast, cut into 3 inch strips
1 cup sliced shiitake mushrooms
1 cup sugar snap peas
1 whole red bell pepper, cut into thin strips
6 oz soba noodles
3 tbsp chopped scallions
¼ cup chopped cilantro
Directions
Pour the chicken broth into a large pot and bring to a boil over high heat. Add the sliced ginger and simmer for 5 minutes to infuse the broth with ginger flavor.
Stir in the soy sauce, sriracha, and brown sugar until fully combined. Taste and adjust the heat level by adding more or less sriracha to your preference.
Add the chicken breast strips to the simmering broth. Stir occasionally and cook until the chicken is heated through and reaches an internal temperature of 165F, about 8-10 minutes.
Add the soba noodles to the pot and cook according to package directions, usually about 4-5 minutes, until tender.
Stir in the shiitake mushrooms, sugar snap peas, and red bell pepper strips. Simmer for 2-3 minutes until the vegetables are tender-crisp.
Remove from heat and stir in the lime juice and lime zest. Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish each serving with chopped scallions and cilantro. Serve immediately while hot.
Comments
Soba noodles and shiitake mushrooms require a special stop at Harris Teeter or Kroger's Asian section, adding friction to a weeknight. The rest of the ingredients are standard at Charlotte chains, and at roughly $2.00 to $2.50 per serving the cost is fair for a six-serving soup. The 45-minute claim is honest if you have your ginger already minced and broth simmering, but realistically budget an extra 10 minutes for knife work on the ginger, peppers, and scallions. This is a forgiving soup that reheats well and feeds a family without fussy technique, though the cilantro and sriracha heat mean it suits open-minded eaters and does not work as a bland-palate dish.
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