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–+ servings
savory asian chicken broth

Asian Chicken Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine Asian
Servings 4 servings

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

For extra flavor, consider adding a dash of chili oil or red pepper flakes to give the soup a spicy kick. Be sure to taste and adjust the seasoning, especially the salt and lime juice, as per your preference. If you prefer a thicker broth, you can dissolve a teaspoon of cornstarch in cold water and stir it into the soup during the last few minutes of cooking.
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