Picture yourself breathing in the fragrant aroma of ginger and garlic wafting through your kitchen.
This Asian Chicken Soup, simple yet comforting, is a breeze to make, perfect for nourishing your soul on a chilly day.
As the chicken, vegetables, and broth meld together, they transform into a warming bowl of deliciousness.
Ready to enjoy a bowl of homemade comfort? Let’s bring this dish to life.
Kitchen Tools Required
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 set Measuring cups
- 1 set Measuring spoons
- 1 Ladle
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup carrots, sliced
- 1 cup bok choy, chopped
- 1/4 cup green onions, sliced
- 2 tablespoons sesame oil
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, cut into wedges
- 1/4 cup cilantro, chopped
Cook & Prep Time
To effectively manage your time while preparing and cooking Asian Chicken Soup, you can follow this timeline:
- Reading and Initial Setup (5 minutes)
- Read through the recipe to familiarize yourself with the steps.
- Gather all ingredients and utensils needed: a large pot, cutting board, knife, measuring cups, measuring spoons, and a ladle.
- Preparation (15 minutes)
- Cut the chicken thighs into bite-sized pieces.
- Grate the ginger and mince the garlic.
- Slice the mushrooms, carrots, and green onions.
- Chop the bok choy and cilantro.
- Cooking (45 minutes)
- Start at Minute 0:
- Heat sesame oil in the large pot over medium heat.
- Minute 2:
- Add ginger and garlic; sauté until fragrant.
- Minute 4:
- Add chicken pieces and cook until browned on all sides.
- Minute 10:
- Pour in chicken broth and bring to a boil.
- Minute 15:
- Add soy sauce, fish sauce, salt, and pepper.
- Minute 17:
- Reduce heat to simmer; add mushrooms and carrots.
- Minute 20:
- Cook until vegetables are tender (approximately 20 minutes).
- Minute 40:
- Stir in bok choy; cook for an additional 5 minutes.
- Resting Time (10 minutes)
- Minute 45:
- Remove the pot from heat and let the soup rest.
- Serving (5 minutes)
- Garnish with green onions, cilantro, and lime wedges.
- Serve the soup hot.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Cut the chicken thighs into bite-sized pieces.
Heat the sesame oil in a large pot over medium heat.
Add the ginger and garlic to the pot and sauté until fragrant.
Add the chicken pieces and cook until browned on all sides.
Pour in the chicken broth and bring to a boil.
Add the soy sauce, fish sauce, salt, and pepper to the pot.
Reduce the heat to simmer and add the mushrooms and carrots.
Cook for about 20 minutes until the vegetables are tender.
Stir in the bok choy and cook for an additional 5 minutes.
Remove the pot from heat and let the soup rest for 10 minutes.
Serve the soup hot, garnished with green onions, cilantro, and lime wedges.
Serving Tips
- Steamed Jasmine Rice: Serve alongside the soup for a complete and filling meal.
- Crispy Spring Rolls: Pair with the soup to add a crunchy texture contrast.
- Noodles: Add cooked rice noodles directly to the soup for an added layer of texture.
- Toasted Sesame Bread: Use for dipping and soaking up the flavorful broth.
- Pickled Vegetables: Provide a tangy and invigorating side that complements the rich flavors of the soup.
Storage
To store Asian Chicken Soup, let it cool completely.
Transfer to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Asian Chicken Soup, let it cool completely.
Then transfer it to airtight containers, leaving space for expansion.
Label with the date and freeze for up to three months.
Reheating
To reheat Asian Chicken Soup, gently warm it on the stove over medium heat.
Stir occasionally. Avoid boiling to preserve flavor.
Microwave on medium power in intervals. Stir in between.
Final Thoughts
Asian Chicken Soup is a comforting and flavorful dish that brings together a variety of ingredients to create a delicious meal.
The combination of chicken, vegetables, and aromatic spices results in a soup that’s both nourishing and satisfying.
For those who enjoy a bit of heat, a dash of chili oil or red pepper flakes can be added for a spicy kick.
Adjust the seasoning to your liking, especially the salt and lime juice.
If you prefer a thicker broth, dissolve a teaspoon of cornstarch in cold water and stir it into the soup during the last few minutes of cooking.
Frequently Asked Questions
Can I Substitute Chicken Thighs With Chicken Breast?
You can substitute chicken thighs with chicken breast. It’ll be leaner but may lack the same juicy tenderness. Cook carefully to avoid drying out. Adjust cooking time slightly and enjoy the mild flavor with your aromatic broth.
What Can I Use Instead of Bok Choy?
You can swap bok choy for baby spinach or napa cabbage. Baby spinach offers tender leaves, while napa cabbage gives a crunchy texture. Both absorb flavors beautifully, enhancing the soup’s aroma and taste with each steamy spoonful.
Is There a Vegetarian Version of This Soup?
To make a vegetarian version, swap chicken with tofu or tempeh. Use vegetable broth instead of chicken broth. Add more vegetables like bell peppers and snap peas. The aroma will still captivate your senses and taste delightful.
How Can I Make This Soup Gluten-Free?
To make this soup gluten-free, swap soy sauce for tamari and guarantee chicken broth is gluten-free. You’ll savor the rich, aromatic flavors without gluten worries, enjoying each comforting spoonful with vibrant vegetables and tender chicken.
What Side Dishes Pair Well With This Soup?
Pair this soup with steamed jasmine rice for a fragrant complement or a crisp cucumber salad for a revitalizing contrast. Try serving with spring rolls for a crunchy side that enhances the soup’s savory, aromatic flavors.
Asian Chicken Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 set Measuring cups
- 1 set Measuring spoons
- 1 Ladle
Ingredients
- 1 pound chicken thighs boneless and skinless
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon ginger grated
- 3 cloves garlic minced
- 1 cup mushrooms sliced
- 1 cup carrots sliced
- 1 cup bok choy chopped
- 1/4 cup green onions sliced
- 2 tablespoons sesame oil
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime cut into wedges
- 1/4 cup cilantro chopped
Instructions
- Cut the chicken thighs into bite-sized pieces.
- Heat the sesame oil in a large pot over medium heat.
- Add the ginger and garlic to the pot and sauté until fragrant.
- Add the chicken pieces and cook until browned on all sides.
- Pour in the chicken broth and bring to a boil.
- Add the soy sauce, fish sauce, salt, and pepper to the pot.
- Reduce the heat to simmer and add the mushrooms and carrots.
- Cook for about 20 minutes until the vegetables are tender.
- Stir in the bok choy and cook for an additional 5 minutes.
- Remove the pot from heat and let the soup rest for 10 minutes.
- Serve the soup hot, garnished with green onions, cilantro, and lime wedges.
Notes
