Nourishing Asian Chicken SoupPT45Mhttps://img4.recipesrun.com/201907/2019/0822/31/1/333184/300x200x90.jpg Nourishing Asian chicken soup with bok choy, green onion, garlic, ginger, lemongrass and fresh herbs like cilantro, mint, and basil. Fresh, flavorful and healthy!
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. 4 servings
Ingredients:
Lime wedges, for garnishing Sesame seeds1 Thai chile, to garnish Green onion1/2 cup Torn Thai basil1/4 cup Mint leaves, torn1/2 cup Fresh chopped cilantro2 tsp. Fish sauce6 Bok choy ribs with leaves, coarsely chopped2 stalks Lemongrass, trimmed and outer layers discarded, halved lengthwise1 tbsp. Thai chili paste1/4 cup Gluten free low sodium soy sauce or coconut aminos6 cups Low sodium chicken broth1 tbsp. Freshly minced ginger1 Large carrot, sliced2 bunches Green onions, white and green parts divided6 cloves Garlic, minced Pepper Freshly ground salt 1 pound Boneless skinless chicken thighs1 1/2 tbsp. Toasted or dark sesame oil, divided
Nourishing Asian chicken soup with bok choy, green onion, garlic, ginger, lemongrass and fresh herbs like cilantro, mint, and basil. Fresh, flavorful and healthy!
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.
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01
Information
Gradeeasy
Serving
4 servings
Prep Time15 Mins
Cook Time30 Mins
Total Time45 Mins
02
Ingredients
Serving
Lime wedges, for garnishing
Sesame seeds
1 Thai chile, to garnish
Green onion
1/2 cup Torn Thai basil
1/4 cup Mint leaves, torn
1/2 cup Fresh chopped cilantro
2 tsp. Fish sauce
6 Bok choy ribs with leaves, coarsely chopped
2 stalks Lemongrass, trimmed and outer layers discarded, halved lengthwise
1 tbsp. Thai chili paste
1/4 cup Gluten free low sodium soy sauce or coconut aminos
6 cups Low sodium chicken broth
1 tbsp. Freshly minced ginger
1 Large carrot, sliced
2 bunches Green onions, white and green parts divided
6 cloves Garlic, minced
Pepper
Freshly ground salt
1 pound Boneless skinless chicken thighs
1 1/2 tbsp. Toasted or dark sesame oil, divided
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03
Method
Step 1
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.
Step 2
In the same pot, add the remaining 1/2 tablespoon sesame oil. Immediately add in minced garlic, white part only of the green onions, sliced carrot, and ginger. Saute for 3-5 minutes, then 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.
Step 3
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 the 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.
Step 4
Pour into bowls, then garnish with a few cilantro, mint, Thai green basil, green scallions, Thai chili, sesame seeds and a fresh squeeze of lime.
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