Hi friends, it’s me! How was your weekend? I know it’s been a while since I’ve given you a new recipe, but there are so many older recipes on Ambitious Kitchen that never got the love they deserve.
Since we’re heading into March fairly soon, 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.
Inspired by my love of Pho
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 taste that’s heaven sent.
Of course, this 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. There’s even an option to add rice noodles in the last 5 minutes of cooking for a slurp-worthy meal that’s truly DELISH.
Asian chicken soup ingredients
This asian chicken soup is full of healthy, nourishing ingredients that bring incredible flavor to the both. There’s also plenty of fresh herbs for an immune boosting broth that everyone will truly love. Here’s what you need:
- 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 they’re much more flavorful and moist than chicken breasts. However, chicken breasts will also work.
- Garlic + Ginger + Lemongrass: I call these the nourishing trio. Garlic has anti-inflammatory properties, ginger is wonderful for digestion, and lemongrass includes incredible flavonoids. 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. Try not to skip it.
- 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.
Toppings for asian chicken soup
This soup was made for toppings so feel free to get crazy; it’s truly what makes this asian soup so flavorful. For toppings, I suggest fresh lime, thai chile or jalapeno, green onion and if you’d like, rice noodles.
The rice noodles are totally optional, but who doesn’t love slurping up noodles?
How to store & freeze asian chicken soup
- In the fridge. This healthy asian chicken soup can be stored in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
- To freeze. Allow the asian chicken soup to cool completely before placing it into airtight, freezer-friendly bags or containers. If you’re adding noodles to the soup, I recommend freezing this soup without the noodles. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave. If you’re adding noodles, cook them separately and add them to your reheated soup when you’re ready to serve.
A 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.
More nourishing recipes you might like:
I hope you get a chance to make this flavorful asian chicken soup soon! It’s truly delicious and SO easy. If you make it, please leave a comment and rate the recipe below. xo!
Nourishing Asian Chicken Soup
Nourishing asian chicken soup with bok choy, lemongrass, green onion, garlic, ginger, and fresh herbs like cilantro, mint and basil. Optional to add rice noodles for a fresh, flavorful and healthy dinner!
- 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 or grated 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 ounces 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, 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 25 minutes.
After 25 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. If you'd like to add rice noodles, now is the time to do so. Add them to the pot along with the bok choy and fish sauce and simmer for 5-7 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.
If you want you can serve the soup with or over rice or ramen noodles.
To freeze this soup: allow it to cool completely before placing it into airtight, freezer-friendly bags or containers. If you're adding noodles to the soup, I recommend freezing this soup without the noodles. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave. If you're adding noodles, cook them separately and add them to your reheated soup when you're ready to serve.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats