Vietnamese Chicken Noodle Soup

Vietnamese chicken noodle soup with ramen noodles, ginger, bok choy, and fresh sprouts. It’s such a delicious take on chicken soup.

We love to serve it with sliced jalapeño peppers, green onions, and cilantro.

this recipe

Vietnamese Chicken Soup

If you’re looking for a way to change up your chicken soup game then you got to try this Vietnamese chicken noodle soup.  It’s a quick and easy version of pho soup.

Made with simple ingredients such as chicken, bean sprouts, bok choy, and a ton of fresh herbs. The chicken soup is ladled over the cooked ramen noodles and topped with sliced jalapeño peppers, green onions, and cilantro leaves.

This Vietnamese soup is incredibly easy to make and will satisfy your craving for a bowl of noodle soup. The key to this soup is all in the broth. Use good quality chicken broth, either homemade or store-bought. I love the Pacific Foods Organic Chicken Stock.

Ingredients for Vietnamese Soup

You’ll need the following ingredients for this Vietnamese chicken soup:

• ramen noodles
• chicken tenders
• limes
• soy sauce
• fish sauce
• fresh ginger
• garlic
• paprika
• chicken stock
• bean sprouts
• bok choy
• toasted sesame oil

For serving, sliced jalapeño, cilantro, and green onions.

Substitutions:

Chicken – I like using chicken tenders in this soup because they’re so easy to work with and cook fairly quickly. But boneless, skinless chicken breast can be used instead or even boneless, skinless chicken thighs.

Bean Sprouts – If your supermarket carries fresh bean sprouts then definitely take advantage of them. They’re going to be fresh and much tastier than canned bean sprouts.

Bok Choy – Spinach is a good substitute for the bok choy. You can add a little more than 3 cups since spinach cooks down so much.

How to Make Vietnamese Chicken Noodle Soup

• Step 1: Prep the Chicken – in a bowl combine the chicken with lime juice, soy sauce, fish sauce, ginger, garlic, and paprika. Toss it around and let it stand at room temperature for 15 minutes.

• Step 2: Make the Broth – in a 4-quart dutch-oven or heavy-duty soup pot, cook the chicken with its liquid until no longer pink, about 3-4 minutes. Chicken will have a lot of juice and liquid and that’s okay. Don’t forget to season with salt and pepper.

Add chicken stock and bring to a boil. Season with salt and pepper. Reduce heat and simmer, partially covered, for about 5-7 minutes or until the chicken is cooked through.

• Step 3: Add the Greens – Stir in bok choy and bean sprouts. Cook for 1-2 minutes or until the bok choy is wilted. Remove the pot off heat and add a drizzle of sesame oil to the broth, about 1 teaspoon.

Katya’s TIP: Cook the ramen noodles according to the package instructions just prior to serving. Drain and keep warm.

How Do You Eat Vietnamese Soup?

When serving Vietnamese chicken soup I find that the toppings are as important as the soup here. They add a pop of color and scrumptious flavor. 

Serve a platter of prepared toppings along with the soup, such as sliced jalapeño peppers, green onions, and cilantro. You can also add-in some fresh basil, mint, lime wedges, sesame oil, and hot chili sauce.

To serve Vietnamese soup, add cooked ramen noodles to a bowl, ladle a generous serving of chicken soup, and top with loads of greens.

And don’t limit this noodle soup just to lunchtime, instead pair the soup with some of these amazing sides to make a nutrient-dense meal.

• Vegetable Rice Paper Rolls
• Chili Garlic Rice Noodle Salad
• 4-Ingredient Easy Potstickers
• Crunchy Asian Chopped Salad
• Roasted Garlic Green Beans

Love chicken soup? Try Sicilian Chicken Soup, Chicken Split Pea Soup, or Chicken and Mushroom Soup.

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