Cooked - Ginger Chicken And Rice Soup With Bok Choy

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Ginger Chicken And Rice Soup With Bok Choy

4.0

1 lb boneless, skinless chicken thighs

8 cups chicken broth

2 tbsp avocado oil

1 tbsp toasted sesame oil

2 cups thinly sliced yellow onion

4 cloves garlic, minced

1 inch fresh ginger, cut into thin matchsticks

6 green onions, sliced and divided

½ cup uncooked jasmine rice

3 cups chopped baby bok choy

3 tbsp tamari or soy sauce

1 tbsp rice vinegar

½ tsp turmeric

½ tsp ground coriander

2 tsp salt

1 tsp black pepper

Juice of ½ lime

Toasted sesame seeds (for garnish)

Fresh cilantro (for garnish)

Chili oil (for drizzling)

Lime wedges (for serving)

Heat avocado oil and sesame oil in a large pot over medium heat.
Add onions, garlic, ginger, and the white parts of the green onions. Season with salt and pepper and sauté until the onions are soft and fragrant.
Pour in the chicken broth, tamari, rice vinegar, turmeric, and coriander. Stir and bring to a gentle boil.
Add chicken thighs and uncooked jasmine rice. Lower the heat, cover, and simmer for 20 minutes until the chicken is tender and the rice is nearly cooked.
Remove the chicken, shred into bite-size pieces, and return it to the pot.
Stir in chopped bok choy and the green parts of the green onions. Simmer uncovered for 3–4 minutes until the bok choy is tender and bright green.
Add lime juice and adjust seasoning as needed.
Ladle soup into bowls and garnish with toasted sesame seeds, cilantro, and a drizzle of chili oil. Serve with lime wedges.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍲Soup

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 9 weeks ago

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