Vietnamese chicken noodle soup with ramen noodles, ginger, bok choy and fresh sprouts is such a delicious take on chicken soup. Serve it with jalapeño peppers, spring onions and cilantro if you wish. If your supermarket carries fresh bean sprouts then definitely take advantage of them. They’re going to be fresher and much tastier. Lightly adapted from: Nigella Lawson.

1. Cook the noodles according to package instructions. Rinse under cold water. Drain and set aside.

2. In a bowl, combine the chicken tenders, lime juice, soy sauce, fish sauce, ginger, garlic, and paprika. Let the chicken stand at room temperature for 15 min.

3. Heat sesame oil in a heavy-duty Dutch oven or soup pot over medium-high heat. When hot, add chicken and its liquid. Season with salt and pepper, to taste. Cook, stirring, until chicken is no longer pink, 3-4 minutes.

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

5. Stir in bean sprouts and bok choy. Cook for additional 1-2 minutes or until bok choy greens are wilted and whites are tender crisp. Remove the soup off the heat. Add a light drizzle of sesame oil to the broth, about 1 tsp.

6. To serve:
Arrange the cooked noodles in a single serving bowl, ladle the soup over the noodles, and top with jalapeño peppers, green onions and cilantro.

TIPS:
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 swapped out for the tenders.
Bok Choy: spinach is a good swap for the boy choy. You can add a little more spinach than the 3 cups since spinach cooks down so much.

Enjoy!