Cooked - Ginger Chicken And Rice Soup With Bok Choy

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thecookingtwins

Ginger Chicken And Rice Soup With Bok Choy

6.0

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 garlic cloves, minced

Inch piece fresh ginger, sliced 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 half a lime

Toasted sesame seeds, for garnish

Fresh cilantro, for garnish

Chili oil, for drizzling

Lime wedges, for serving

Heat avocado and sesame oil in a pot over medium heat. Add onions, garlic, ginger, and white parts of green onions. Season with salt and pepper and cook until soft and golden.
Pour in chicken broth and stir in tamari, rice vinegar, turmeric, and coriander. Mix well to create a fragrant, golden broth.
Add chicken thighs and uncooked jasmine rice to the pot. Reduce heat, cover, and simmer for about 20 minutes until chicken is tender.
Remove chicken, shred using two forks, and return to the pot.
Stir in chopped bok choy and the green tops of the onions. Simmer uncovered 3–4 minutes until bok choy is tender and bright.
Squeeze lime juice into the pot. Taste and adjust seasoning if needed.
Ladle into bowls and top with sesame seeds, cilantro, and chili oil. Serve with lime wedges.

Course🍽️Main Course

Diets🥛Dairy-free🥜Nut-free...

Category🍲Soup

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 44 weeks ago

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