Basil and Lime Chicken Ramen Soup

Vietnamese Pho meets classic chicken soup. This gluten free soup is light and nourishing filled with light veggies and tender chicken.

This is the kind of clean, uncomplicated chicken soup you long for in cold winter months. This soup relies on basil and fresh lime juice to bring out the ultimate flavour



2 tsp. coconut oil
½ small onion, finely chopped
1 garlic clove, minced
1 bell pepper, thinly sliced (red, orange or green)
1 red hot chili pepper, minced (optional)
1 Tbsp. dried basil leaves
1 tsp. turmeric
4 cups gluten free chicken stock + 1 cup of water
2 boneless skinless chicken thighs, thinly sliced
1 cup sliced mushrooms
2 carrots, diced
1 cup thinly sliced Napa cabbage
1 Tbsp. gluten free fish sauce
1 tsp. toasted sesame oil (optional, but adds amazing flavour)
1 Tbsp. fresh lime juice
Gluten free ramen noodles for 4 (if you can't get ramen you can use gluten free buckwheat noodles)
Handful of fresh Thai basil and lime wedges for garnish


In a large pot heat coconut oil over medium heat, add onion, garlic, bell pepper and chili pepper and sauté for 3 minutes
Stir in basil and turmeric, add chicken stock, water, chicken, mushrooms and carrots and cook over medium heat for 10 minutes
Stir in cabbage, fish sauce, sesame oil and lime juice. Bring to boil, cover and remove from the heat. Set aside while you cook the noodles
Cook the noodles according to package instructions
To serve, arrange noodles in 4 bowls and pour hot soup over the top. Garnish with basil and lime wedges

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