15 Asian-Inspired Chicken Soup Recipes
Did you know that chicken soup is not just a comforting dish but a beloved staple across many Asian cultures? In this blog, we’ll take you on a delightful culinary journey through 15 Asian-Inspired Chicken Soup Recipes that blend bold flavors, aromatic herbs, and spices. Get ready to discover steaming bowls of goodness, from the spicy depths of Thai Tom Kha Gai to the soothing warmth of Filipino Arroz Caldo, perfect for any occasion!
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Spicy Thai Coconut Chicken Soup
This Spicy Thai Coconut Chicken Soup is a delightful blend of creamy coconut milk, aromatic herbs, and zesty spices that ignite your taste buds.
Ingredients:
- 1 tablespoon vegetable oil
- 1 pound chicken breast, sliced thin
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 2 cups baby spinach
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, sliced (optional for extra heat)
- 1 lime, cut into wedges for serving
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the sliced chicken breast and cook until browned, about 5 minutes.
3. Stir in the red curry paste and cook for an additional minute until fragrant.
4. Pour in the coconut milk and chicken broth, stirring to combine.
5. Add the fish sauce, sugar, lime juice, mushrooms, and red bell pepper. Simmer for 10 minutes.
6. Stir in the baby spinach and cook until wilted, about 2 minutes.
7. Garnish with fresh cilantro and sliced jalapeño (if using) before serving.
8. Serve with lime wedges on the side.
Tips:
- For a vegetarian option, replace chicken with tofu and use vegetable broth.
- Adjust the spiciness by varying the amount of red curry paste and jalapeño.
- Serve with jasmine rice for a heartier meal.
Miso Ginger Chicken Soup
This Miso Ginger Chicken Soup shines with its savory miso, zesty ginger, and comforting broth, making it a delightful meal for any occasion.
Ingredients:
- 1 tablespoon sesame oil
- 1 pound chicken breast, sliced thin
- 4 cups chicken broth
- 2 cups water
- 3 tablespoons miso paste
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup bok choy, chopped
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds (optional)
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. In a large pot, heat the sesame oil over medium heat.
2. Add the sliced chicken breast and cook until browned, about 5 minutes.
3. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
4. Pour in the chicken broth and water, bringing the mixture to a simmer.
5. In a small bowl, mix the miso paste with a ladle of hot soup until smooth, then return it to the pot.
6. Add the carrots and bok choy, cooking for another 10 minutes until the vegetables are tender.
7. Stir in the soy sauce and adjust seasoning to taste.
8. Serve hot, garnished with green onions and sesame seeds if desired.
Tips:
- For a vegetarian option, replace chicken with tofu and use vegetable broth.
- Feel free to add other vegetables like mushrooms or spinach for extra nutrition.
- Store leftovers in the fridge and reheat gently for quick meals throughout the week.
Vietnamese Pho Ga (Chicken Noodle Soup)
This Vietnamese Pho Ga (Chicken Noodle Soup) recipe is special for its aromatic broth infused with herbs and spices that create a warm, comforting bowl of flavor.
Ingredients:
- 8 cups chicken broth
- 1 whole chicken (about 3-4 pounds)
- 1 onion, halved
- 4 slices fresh ginger
- 2 star anise
- 3 whole cloves
- 1 cinnamon stick
- 1 tablespoon fish sauce
- 8 ounces rice noodles
- 1 cup bean sprouts
- 1 cup fresh basil leaves
- 1 cup cilantro leaves
- 1 lime, cut into wedges
- 2 green onions, sliced
- 1 jalapeño, sliced (optional)
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 80 minutes
Instructions:
1. In a large pot, combine the chicken broth, whole chicken, onion, ginger, star anise, cloves, and cinnamon stick. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium-low and simmer for about 30-40 minutes, or until the chicken is cooked through.
3. Remove the chicken from the pot and set aside to cool. Strain the broth to remove the spices and solids, and return the clear broth to the pot.
4. Stir in the fish sauce and adjust seasoning to taste. Keep the broth warm on low heat.
5. Cook the rice noodles according to package instructions, then rinse with cold water and set aside.
6. Once the chicken is cool, shred the meat, discarding the skin and bones. Set aside.
7. To serve, divide the cooked noodles and shredded chicken into bowls. Ladle the hot broth over the top.
8. Garnish with bean sprouts, basil, cilantro, lime wedges, green onions, and jalapeño slices as desired.
Tips:
- For a deeper flavor, simmer the broth for a longer time, up to 2 hours.
- You can use rotisserie chicken for a quicker alternative.
- Feel free to add other toppings like hoisin sauce or sriracha for extra flavor.
Korean Ginseng Chicken Soup
This Korean Ginseng Chicken Soup is a comforting dish that boasts rich flavors from tender chicken, aromatic ginseng, and a blend of herbs that nourish the body and soul.
Ingredients:
- 1 whole chicken (about 3-4 pounds)
- 4 cups water
- 10 pieces ginseng roots
- 1/4 cup glutinous rice
- 3 cloves garlic, whole
- 2 slices ginger
- 2 tablespoons sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 stalks green onions, chopped
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Instructions:
1. Rinse the chicken and pat it dry, then remove any excess fat.
2. Soak the glutinous rice in water for about 30 minutes, then drain it.
3. Stuff the chicken with the soaked glutinous rice, ginseng roots, garlic, and one slice of ginger.
4. In a large pot, heat the sesame oil over medium heat and sear the stuffed chicken until lightly browned on all sides.
5. Add water to the pot, ensuring the chicken is fully submerged, then add the remaining ginger, salt, and black pepper.
6. Bring the pot to a boil, then reduce the heat and let it simmer for about 1 hour and 30 minutes, skimming off any froth that forms on the surface.
7. Once cooked, remove the chicken from the pot and let it cool before carving. Return any bones and scraps to the broth for added flavor.
8. Strain the broth, and serve the chicken along with the broth and chopped green onions for garnish.
Tips:
- For a richer flavor, let the soup simmer longer.
- Use fresh ginseng if available for the best flavor and nutrients.
- This soup can be refrigerated and tastes even better the next day as the flavors develop.
Chinese Lemon Chicken Soup
This Chinese Lemon Chicken Soup is special for its bright, zesty flavors and comforting warmth, making it a delightful dish for any occasion.
Ingredients:
- 2 cups chicken broth
- 1 cup cooked shredded chicken
- 1/2 cup lemon juice
- 1/4 cup soy sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 cup scallions, chopped
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 cups water
- Salt and pepper to taste
- 1 tablespoon cilantro, for garnish
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions:
1. In a large pot, combine the chicken broth, water, lemon juice, soy sauce, ginger, and garlic.
2. Bring the mixture to a boil over medium heat.
3. Add the shredded chicken and reduce the heat to a simmer.
4. In a small bowl, mix the cornstarch with a few tablespoons of cold water to make a slurry.
5. Stir the cornstarch slurry into the simmering soup until it thickens slightly.
6. Add the scallions, sesame oil, and season with salt and pepper to taste.
7. Serve hot, garnished with cilantro.
Tips:
- Adjust the lemon juice to taste for desired tartness.
- For a spicier kick, consider adding red pepper flakes.
- This soup can be made ahead and refrigerated; just reheat before serving.
Indonesian Soto Ayam (Chicken Soup)
This Indonesian Soto Ayam recipe offers a vibrant blend of aromatic spices that result in a warm and hearty chicken soup, perfect for any occasion.
Ingredients:
- 1 whole chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 stalks lemongrass, smashed
- 3 kaffir lime leaves
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 6 cups water
- 2 hard-boiled eggs, halved
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 2 green onions, sliced
- 2 tablespoons fried shallots
- 1 lime, cut into wedges
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Instructions:
1. In a large pot, heat the vegetable oil over medium heat, then add the chopped onion, garlic, and ginger, sautéing until fragrant.
2. Add the chicken pieces to the pot and cook until lightly browned on all sides.
3. Stir in the lemongrass, kaffir lime leaves, turmeric powder, and coriander powder, cooking for another minute.
4. Pour in the water, bring to a boil, then reduce heat and simmer for about 30 minutes or until the chicken is cooked through.
5. Remove the chicken, shred the meat, and discard the bones. Strain the broth if desired to remove solids, then return the broth to the pot.
6. Add the shredded chicken back into the pot, adjusting the seasoning with salt and pepper.
7. Serve hot in bowls, topping with shredded cabbage, bean sprouts, green onions, hard-boiled eggs, fried shallots, and lime wedges.
Tips:
- For added flavor, let the soup simmer longer with more spices.
- Serve with rice or rice noodles for a more filling meal.
- Customize toppings based on personal preference or availability.
- Store leftovers in the refrigerator for up to 3 days; reheat before serving.
Japanese Chicken and Mushroom Udon Soup
This Japanese Chicken and Mushroom Udon Soup is a comforting bowl filled with umami flavors from tender chicken, savory mushrooms, and hearty udon noodles.
Ingredients:
- 8 ounces udon noodles
- 1 tablespoon vegetable oil
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 3 cups chicken broth
- 1 cup sliced shiitake mushrooms
- 1 cup bok choy, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 tablespoon green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat and add the chicken pieces. Cook until browned.
3. Add the minced garlic and sliced shiitake mushrooms to the pot, stirring frequently for about 3 minutes.
4. Pour in the chicken broth, soy sauce, mirin, and sesame oil, bringing the mixture to a gentle boil.
5. Once boiling, reduce heat and add the bok choy. Cook for another 5 minutes until the bok choy is tender and the chicken is cooked through.
6. To serve, divide the cooked udon noodles among bowls and ladle the hot soup over them.
7. Garnish with chopped green onions and sesame seeds before serving hot.
Tips:
- Feel free to add other vegetables such as carrots or spinach for extra nutrition.
- If you prefer a spicier soup, add a drizzle of chili oil before serving.
- You can meal prep this soup by cooking the chicken and mushrooms in advance and warming them just before serving.
Filipino Arroz Caldo (Chicken Rice Porridge)
This Filipino Arroz Caldo is a heartwarming dish that features the comforting flavors of ginger, garlic, and chicken, creating a nourishing rice porridge that’s perfect for any occasion.
Ingredients:
- 1 cup uncooked rice
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, sliced
- 4 cups chicken broth
- 1 lb chicken (preferably thighs), cut into pieces
- 2 tablespoons fish sauce
- 2 green onions, chopped
- 1 lemon, cut into wedges
- Salt and pepper to taste
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. Rinse the uncooked rice under cold water until the water runs clear and set aside.
2. In a large pot, heat the vegetable oil over medium heat and sauté the chopped onion, minced garlic, and sliced ginger until fragrant.
3. Add the chicken pieces to the pot, cooking until they are browned on all sides.
4. Stir in the fish sauce, then add the rinsed rice, and mix everything together.
5. Pour the chicken broth into the pot and bring it to a boil.
6. Reduce the heat to low and let it simmer, stirring occasionally, until the rice is cooked and the mixture has thickened, about 20-25 minutes.
7. Season with salt and pepper to taste, and garnish with chopped green onions before serving.
8. Serve hot with lemon wedges on the side for an added zing.
Tips:
- For a creamier texture, you can add more broth or water as needed while cooking.
- Feel free to use leftover chicken for a quicker option.
- Adjust the seasonings according to your taste preferences.
- Adding hard-boiled eggs as a topping can enhance the dish’s heartiness.
Malaysian Laksa Lemak Chicken Soup
Experience a burst of vibrant flavors with this Malaysian Laksa Lemak Chicken Soup, featuring a rich coconut broth and aromatic spices that will tantalize your taste buds.
Ingredients:
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons laksa paste
- 1 can coconut milk
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 100 grams rice noodles
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 lime, juiced
- 1 cup bean sprouts
- 2 boiled eggs, halved
- 2 stalks fresh cilantro, for garnish
- 2 red chilies, sliced (optional)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger, sautéing until fragrant and the onion is translucent.
3. Stir in the laksa paste and cook for another 2 minutes to release the flavors.
4. Pour in the coconut milk and chicken broth, stirring to combine.
5. Bring the mixture to a simmer, then add the shredded chicken, rice noodles, fish sauce, and sugar.
6. Allow the soup to cook for about 10-15 minutes, or until the noodles are cooked through.
7. Squeeze in the lime juice and adjust seasoning if necessary.
8. Serve hot, topped with bean sprouts, boiled egg halves, fresh cilantro, and sliced chilies if desired.
Tips:
- For a spicier soup, add more laksa paste or fresh chilies.
- Rice noodles can be substituted with any preferred noodles.
- Make it vegetarian by replacing chicken with tofu or vegetables.
- Garnish with lime wedges for an extra zing!
Indian Chicken Mulligatawny Soup
This Indian Chicken Mulligatawny Soup is a delightful blend of savory spices and succulent chicken, offering a uniquely rich and warming flavor profile that is perfect for any occasion.
Ingredients:
- 1 tablespoon vegetable oil
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 pound boneless, skinless chicken thighs, diced
- 4 cups chicken broth
- 1 cup coconut milk
- 1 carrot, diced
- 1 apple, peeled and chopped
- 1/2 cup red lentils, rinsed
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Heat the vegetable oil in a large pot over medium heat, then add the chopped onion and sauté until translucent.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the curry powder, ground cumin, and turmeric, stirring well to combine with the onion mixture.
4. Incorporate the diced chicken thighs, cooking until they are lightly browned.
5. Pour in the chicken broth and bring to a boil, then reduce the heat and simmer for about 10 minutes.
6. Add the coconut milk, diced carrot, chopped apple, and red lentils; stir to combine.
7. Continue to simmer for another 15 minutes, or until the lentils are tender.
8. Season with salt and pepper to taste, and stir in the chopped cilantro before serving.
Tips:
- For added richness, you can sauté the spices in ghee instead of vegetable oil.
- Feel free to adjust the level of curry powder to suit your heat preference.
- This soup pairs well with naan or rice for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Sichuan Spicy Chicken Soup
This Sichuan Spicy Chicken Soup is a delightful blend of bold spices, tender chicken, and vibrant vegetables, making it a comforting yet invigorating dish.
Ingredients:
- 1 lb chicken thighs, boneless and skinless
- 4 cups chicken broth
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons doubanjiang (fermented chili paste)
- 1 teaspoon soy sauce
- 1 cup mushrooms, sliced
- 1 cup bok choy, chopped
- 2 green onions, chopped
- 1 tablespoon sesame oil
- Salt to taste
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the minced garlic, grated ginger, and Sichuan peppercorns, stirring for about 1 minute until fragrant.
3. Stir in the doubanjiang and soy sauce, mixing well.
4. Add the chicken thighs to the pot and sear until browned on both sides, about 5 minutes.
5. Pour in the chicken broth, bringing the mixture to a boil.
6. Reduce the heat and simmer for 20 minutes, or until the chicken is cooked through.
7. Remove the chicken, shred it, and return it to the pot.
8. Add the sliced mushrooms and chopped bok choy, cooking for an additional 5 minutes.
9. Drizzle with sesame oil and season with salt to taste before serving.
Tips:
- For a spicier kick, increase the amount of doubanjiang.
- Feel free to add additional vegetables such as carrots or bell peppers.
- This soup can be served over rice or noodles for a heartier meal.
Thai Tom Kha Gai (Chicken Coconut Soup)
This Thai Tom Kha Gai recipe is special for its harmonious blend of coconut milk, aromatic herbs, and tender chicken, delivering a soup that’s both comforting and bursting with flavor.
Ingredients:
- 1 lb boneless chicken thighs, sliced
- 4 cups coconut milk
- 2 cups chicken broth
- 2 stalks lemongrass, chopped and smashed
- 5-6 slices galangal or ginger
- 5-8 kaffir lime leaves, torn
- 200 g mushrooms, sliced
- 2-3 Thai bird chilies, smashed (adjust for heat)
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- fresh cilantro, for garnish
- optional: lime wedges, for serving
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. In a large pot, combine coconut milk and chicken broth over medium heat and bring it to a gentle simmer.
2. Add the smashed lemongrass, galangal or ginger, and kaffir lime leaves to the pot; simmer for about 5 minutes to infuse the flavors.
3. Next, add the sliced chicken thighs and cook for about 10 minutes, until the chicken is cooked through and tender.
4. Stir in the sliced mushrooms, bird chilies, fish sauce, brown sugar, and lime juice; simmer for another 5 minutes.
5. Taste and adjust seasoning as needed, then remove from heat.
6. Serve hot, garnished with fresh cilantro and optional lime wedges on the side.
Tips:
- For a vegan version, substitute chicken with tofu and use vegetable broth.
- Adjust the number of bird chilies based on your spice preference.
- Allow the soup to rest for a few minutes before serving for the flavors to meld even more.
- Serve with steamed rice or rice noodles for a heartier meal.
Cantonese Chicken Herbal Soup
This Cantonese Chicken Herbal Soup is a delightful blend of aromatic herbs and tender chicken that offers a warm, comforting taste that is both nutritious and flavorful.
Ingredients:
- 1 whole chicken, cleaned and cut into pieces
- 4 cups water
- 2 tablespoons sesame oil
- 10 slices ginger
- 4 cloves garlic, minced
- 1/4 cup dried goji berries
- 1/4 cup dried wolfberries
- 1 tablespoon Chinese red dates, pitted
- 1 tablespoon dried scallops
- 2 tablespoons soy sauce
- Salt to taste
- Green onions for garnish
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes
Instructions:
1. In a large pot, heat the sesame oil over medium heat and sauté the ginger and garlic until fragrant.
2. Add the chicken pieces to the pot and brown them on all sides for about 5-7 minutes.
3. Pour in the water and bring it to a boil. Reduce the heat to low.
4. Add the dried goji berries, wolfberries, Chinese red dates, and dried scallops to the pot.
5. Stir in the soy sauce and season with salt to taste.
6. Cover and simmer for about 45 minutes, until the chicken is tender and the flavors combine.
7. Serve hot, garnished with chopped green onions.
Tips:
- For a richer flavor, use free-range chicken.
- Feel free to substitute or add other herbs like dang gui or dried shiitake mushrooms.
- Let the soup sit for a few minutes before serving to enhance the flavors.
Burmese Chicken Soup with Ginger and Turmeric
This Burmese Chicken Soup with Ginger and Turmeric is a comforting blend of spices and herbs that warms the soul and delights the senses.
Ingredients:
- 1 lb chicken thighs, boneless and skinless
- 4 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp cumin powder
- 1 carrot, sliced
- 1 bell pepper, diced
- 2 cups fresh spinach
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a large pot, heat the 1 tbsp vegetable oil over medium heat.
2. Add the chopped 1 medium onion and sauté until translucent.
3. Stir in the minced 3 cloves garlic, grated 1 inch ginger, ground 1 tsp turmeric, and 1 tsp cumin powder; cook for about 1 minute until fragrant.
4. Add the chicken thighs and cook for about 5 minutes, stirring occasionally, until they start to brown.
5. Pour in the 4 cups of chicken broth and bring the mixture to a boil.
6. Add the sliced 1 carrot and diced 1 bell pepper; reduce the heat to low and let it simmer for about 20 minutes.
7. Once the chicken is cooked through, remove it from the pot and shred it, then return it to the soup.
8. Stir in the fresh spinach, 2 tbsp fish sauce, 1 tbsp lime juice, and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the spinach wilts.
9. Serve hot, garnished with fresh cilantro.
Tips:
- You can use leftover rotisserie chicken to save time.
- Adjust the spice level by adding more or less ground turmeric and cumin.
- For a creamier soup, add a splash of coconut milk just before serving.
- This soup can be stored in the refrigerator for up to 3 days.
Hainanese Chicken Rice Soup
Hainanese Chicken Rice Soup is a comforting dish that melds the subtle flavors of poached chicken and aromatic ginger with a rich, savory broth.
Ingredients:
- 1 whole chicken (about 3-4 lbs)
- 12 cups water
- 3 stalks green onions, chopped
- 6 slices ginger
- 4 cloves garlic, minced
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon salt
- 1/2 teaspoon white pepper
- 2 cups jasmine rice
- 2 cups bok choy, chopped (optional)
- Fresh cilantro for garnish
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Instructions:
1. In a large pot, add the chicken, water, ginger, garlic, and salt. Bring to a boil over high heat.
2. Once boiling, reduce to a simmer and let it cook covered for about 45 minutes, skimming off any foam that arises.
3. Carefully remove the chicken and let it cool. Reserve the broth and strain it if necessary.
4. Cook the jasmine rice according to package directions in a separate pot using 4 cups of the reserved broth.
5. Once the chicken is cool enough to handle, shred the meat and discard the bones and skin.
6. In the pot with the broth, add bok choy if using, and simmer for an additional 5 minutes until softened.
7. Stir in the sesame oil, soy sauce, and white pepper. Adjust seasoning to taste.
8. Serve the soup hot, ladling the broth and chicken over the cooked rice, and garnish with chopped green onions and cilantro.
Tips:
- For extra flavor, use a combination of chicken thighs and breasts.
- Make the soup a day ahead for the flavors to deepen, just reheat before serving.
- You can also add chili sauce on the side for those who enjoy a bit of heat.
