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.
Gluten free reduced sodium soy sauce: this is the brand that I like to use.
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!
More recipes you might like:
Healing Lemongrass Thai Green Chickpea Curry
Golden Coconut Chicken Lentil Soup
Nourishing Yellow Chickpea Pumpkin Curry
The Best Chicken Soup You’ll Ever Eat
Nourishing Asian Chicken Soup
Nourishing asian chicken soup with bok choy, green onion, garlic, ginger, lemongrass and fresh herbs like cilantro, mint and basil. Fresh, flavorful and healthy!
Ingredients
- 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
- 1 tablespoon thai chili paste (or ½ tablespoon sriracha works too)
- ¼ cup gluten free low sodium soy sauce or coconut aminos
- 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:
- 8 oz rice noodles
Instructions
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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.
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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, thai chili paste and soy sauce. 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.
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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.
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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.
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If you want you can serve the soup with rice or ramen noodles.
Recipe Notes
If you want you can serve the soup with rice or ramen noodles.
More recipes you might like:
Healing Lemongrass Thai Green Chickpea Curry
Golden Coconut Chicken Lentil Soup
Nourishing Yellow Chickpea Pumpkin Curry
The Best Chicken Soup You’ll Ever Eat
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
46 comments
WOW! such a different recipe! Will have to try!
I hope you do!! Something new and fun 🙂 Enjoy!
Wow! This looks amazing!!! I am making this tonight.
Hope you love it!!
This sounds so good! I don’t use Fish Sauce much so don’t really want to buy a whole bottle. Can you leave it out or substitute with something else? Thank you!
Can you substitute the Fish sauce with something else? Thank you!
You can simply leave it out and add more soy sauce if necessary!
Made this today! It is beyond delicious. I can’t believe how good it tastes!!!
So happy to hear that!!
Just recently started following you on Instagram and so happy I did – such a great recipe. Obsessed with soups and this was one of my favorites I’ve made in recent memory!
Amazing! So happy to hear that.
YES!!! LOVE LOVE LOVE LOVE LOVE 🙂 Thanks!!
Enjoy!!
I’m going to be honest, I am not a huge soup fan. But this sounds so dang delicious!!
Add some noodles to this one and it will be more like a delicious ramen!! 🙂
Love your recipes ! This one was amazing . So delicious! Even without all the ingredients.
So happy you liked it! This one’s great for customizing 🙂
Hey Monique! Thank you for the recipe!! I made it after a week of over-indulging on vacation and my boyfriend said it was one of the best things I’ve ever made for him 🙂
Hey Sam! So happy to hear that 🙂 It’s a great way to get those veggies in!
This soup is SO easy to put together and really balanced and delicious. The fresh herbs, green onions, sliced jalepeno and lime is essential to take an already tasty base to another level of deliciousness. I added mushrooms to this as well, did chicken breast instead of thighs and threw in dried noodles in towards the end. It’s a super flexible recipe and this will be on a regular rotation for me!
Yes!! All of the flavors in here are so wonderful together. Glad you enjoyed!
Yummy! We made this tonight and it was delicious. Checking out your other recipes for the rest of the week!
Amazing! Glad you enjoyed and I hope you find some more recipes here you love 🙂
Made this last night and it was so satisfying and flavorful! I added in some mushrooms and rice noodles like you suggested to make it a little heartier too. Thank you so much for sharing, I’ll definitely check for other quick soups and Asian inspired meals on your site.
So happy to hear that, Larissa! Love the addition of noodles & mushrooms. I hope you find some more recipes here you love!
omg i need this n o w !
So good!!
LITERALLY AMAZING!! The flavors of this soup are wonderful. I added rice noodles to mine and it was a nice addition. Highly recommend this soup as it is comforting, healthy, and delicious!!
So happy you enjoyed!!
I am going to make this “Nourishing Asian Chicken Soup” for my husband’s birthday dinner tonight. This looks amazing and I cannot wait to taste it! I’m wondering if making this same recipe in a Crockpot or Instant Pot would turn out to be just as yummy.
I’m inspired by the, “Be Who You Are, Not Who They Want You To Be” picture and am going to join your weekly emails to stay inspired.
Hi Michelle! Amazing – I hope he loves this soup! And so happy to hear that you’re finding inspiration here 🙂 Enjoy!
This is soooo good! But I realized I never added the chili paste called for in the ingredients! Am I missing it somewhere in the steps? I’ll make this again and would love to add it, just not sure when 🙂
Thanks for the catch! Updated 🙂 you’ll just add it with the chicken broth and soy sauce. Glad you enjoyed!
This soup is SO flavorful. I served it over rice noodles, and my boyfriend called the meal an “all-timer. We decided we would be happy if we were served this at any fancy Asian restaurant. Thanks for the recipe! I’ll be making it again for sure!
Delicious! So happy to hear that!
Hi!! I have made several of your recipes this year and I’m a huge fan!!
This one I felt was on the bitter side a bit– I think I would suggest something sweet to balance out the bok choy that was fennel-y flavored. That would be my only suggestion! So some sugar or maple syrupy, or orange-y?
We had this the day after thanksgiving to serve some friends at our home because I wanted something totally different from turkey.
Thanks! <3 <3
Hi! So glad you’re finding recipes here that you love. Feel free to add whatever you’d like for it to fit your taste preferences. Traditionally, asian style soups do not contain additional sugar, but rather focus on the flavorful ingredients. I think maybe adding more ginger might be helpful if you’re looking for a sweet note. 🙂
Great hangover food! Delicious, it reminds me of my favourite Duck Noodle soup from a Thai restaurant in Shanghai. Thank you so much.
Yum absolutely! A healthy choice for hangover food 😉
Hi! Hopefully I didn’t show up too late to the party. I would love to make this, am wondering if it can be made in the Instapot – if it’s not a hassle could you provide directions for that? I think someone above asked as well. Thank you!!
Hi Ariel! Never too late 🙂 I actually don’t cook with an Instant Pot, so I’m not 100% sure what the directions would be. Let me know if you do try it!