Nourishing asian chicken soup with bok choy, green onion, garlic, ginger, lemongrass and fresh herbs like cilantro, mint and basil. Fresh, flavorful and healthy!
Hi friends, it’s me! How was your weekend? On Saturday I spent the day baking my heart out, listening to my new 3 hour long playlist (it’s perfect to jam to while cooking) and then went out to Proxi, which was FABULOUS. Seriously if you’re in Chicago, you need to go.
Anyway, I know it’s been a while since I’ve given you a new recipe. Abra and I have been working tirelessly on the new site, but ran into a few roadblocks during the transfer of recipes. Isn’t it always the case that things take longer than expected? I’m learning to start to build additional time into projects to account for exactly that. Of course, that doesn’t mean it’s less frustrating, it just means it will be worth the wait.
Since we’re heading full into March, I decided that This Asian Chicken soup recipe needed to get on the blog ASAP. We can only do soup season for so much longer, so be prepared to put this on your menu for the week.
This recipe was inspired by my love for pho. Tony and I love to order it from Coco Vietnamese about once a week. The broth is incredible and it’s full of fresh flavors, rice noodles and a broth that’s heaven sent. Of course my asian chicken soup recipe isn’t exactly the same. I added fresh ginger, lemongrass and garlic to create a healing and nourishing soup packed with immune boosting ingredients. I chose not to add rice noodles, but you certainly can add 8-10 ounces noodles the last 5 minutes of cooking. DELISH.
What’s in this asian chicken soup recipe?
Sesame oil: I love the flavor of sesame oil and what it brings to this dish. It’s subtle but worth investing in. Plus sesame oil is great for when you’re cooking at high temperatures. Just be sure to store it in the fridge after using. If you don’t have sesame oil, feel free to use olive oil.
Chicken thighs: I like to use organic boneless skinless chicken thighs in this recipe because it’s much more flavorful and moist than chicken breasts.
Garlic + Ginger + Lemongrass: the nourishing trio. Garlic has anti-inflammatory properties, ginger is wonderful for digestion, lemongrass includes incredible flavonoids. Plus, all of them together just make the dish incredibly tasty.
Green onion: we’re using both the white and the green in this recipe. It’s my favorite.
Low sodium chicken broth: feel free to use chicken broth or bone broth in this recipe.
Fish sauce: this ingredient adds an incredible umami, earthy and savory flavor to the soup.
Thai chili paste: absolutely love this stuff. it’s great for adding to curry, soups and marinades.
Bok Choy: to be honest, I haven’t cooked with bok choy much until now, but it’s my favorite because of how nutritious and crunchy it is. In a way, it reminds me of celery. We’re using the entire stalk, including the leaves. Just chop them up.
Fresh herbs: this recipe calls for fresh cilantro, mint, and thai basil. If you’re unable to find thai basil, regular basil will work, or you can simply leave it off.
Others: for topping, you’ll want a fresh lime, thai chile or jalapeno, green onion and if you’d like rice noodles.
A new playlist to listen to while you cook
In case you’re in the mood to listen to music while you cook, check out my new playlist called ‘banana almond butter toast’. It’s three hours long, so you might as well bake some of these tahini cookies too.
Let me know if you guys are liking my playlists. I’ll try and do a new one every month for you!
I hope you enjoy this asian chicken soup! Be sure to rate the recipe and leave a comment below if you make it. xo!
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- Serves: 4 servings
- Serving size: 1/4 of recipe
- Calories: 263
- Fat: 14.2g
- Saturated fat: 3.7g
- Carbohydrates: 8.1g
- Sugar: 1.6g
- Fiber: 0.9g
- Protein: 26.2g
- 1 1/2 tablespoons toasted or dark sesame oil, divided
- 1 pound boneless skinless chicken thighs
- Freshly ground salt and pepper
- 6 cloves garlic, minced
- 2 bunches of green onions, white and green parts divided
- 1 large carrot, sliced
- 1 tablespoon freshly minced ginger
- 6 cups low sodium chicken broth (or bone broth)
- ¼ cup gluten free low sodium soy sauce or coconut aminos
- 1 tablespoon thai chili paste (or ½ tablespoon sriracha works too)
- 2 stalks lemongrass, trimmed and outer layers discarded, halved lengthwise
- 6 bok choy ribs with leaves, coarsely chopped
- 2-3 teaspoons fish sauce
- For serving:
- ½ cup fresh chopped cilantro
- ¼ cup mint leaves, torn
- ½ cup torn Thai bail (regular basil will also work)
- Green onion (just the green part of the onion)
- 1 thai chile, to garnish (can also sub jalapeno)
- Sesame seeds (white or black), for garnish
- Lime wedges, for garnishing
- Optional for serving:
- Cooked rice noodles
- Add 1 tablespoon sesame oil to a large dutch oven or large pot and place over medium high heat. Add in chicken thighs and generously season with salt and pepper. Brown chicken on both sides. You don’t need to cook the chicken all the way, just get it nice and golden brown for flavor purposes. Transfer chicken to plate and set aside.
- In the same pot, add the remaining ½ tablespoon sesame oil. Immediately add in minced garlic, white part only of the green onions, sliced carrot and ginger. Saute for 3-5 minutes, the slowly add in the chicken broth, soy sauce and thai chili paste. Add the chicken thighs back to the pot and place two lemongrass stalks in. Bring to a boil, then reduce heat and simmer for 20 minutes.
- After 20 minutes, use a slotted spoon to remove chicken from the pot and transfer to a cutting board. Use two forks to shred chicken. Before adding chicken back to the pot, remove the lemongrass stalks and discard. Finally stir in bok choy and fish sauce and simmer for 5 more minutes.
- Pour into bowls, then garnish with a few cilantro, mint, thai green basil, green scallions, thai chile, sesame seeds and a fresh squeeze of lime.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eat
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