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nourishing asian chicken soup

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Nourishing Asian Chicken Soup

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.

Ingredients :
  • 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
Directions :
  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.
  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.
  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.
  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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