As-is, this Asian-style chicken and shirataki noodle soup is light and simple, perfect for a quick summer lunch. But it also offers the opportunity for endless customization. Simmer mushrooms, green onions, bean sprouts, Thai basil, or other herbs along with the broccoli, or try adding dashes of fish sauce, soy sauce, or a chili paste like sambal oelek or sriracha.
Add the broth, ginger, and chicken thighs to a large pot. Bring to a boil then simmer for 10 minutes.
Add the broccoli and continue to cook for five minutes more or until the chicken thighs are cooked through.
Divide the noodles evenly between bowls. Distribute the broth, ginger, chicken, and broccoli between the bowls, and enjoy!
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
