Ginger Chicken and Rice Soup with Bok Choy
A light, fragrant soup with tender chicken, aromatic ginger, and fresh bok choy, perfect for a comforting weeknight meal.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs
- 8 cups chicken broth
- 2 tablespoons avocado oil
- 1 tablespoon toasted sesame oil
- 2 cups thinly sliced yellow onion
- 4 cloves garlic, minced
- 1 inch piece fresh ginger, sliced into thin matchsticks
- 6 pieces green onions, sliced and divided Use white parts for soup base and green parts for garnish.
- ½ cup uncooked jasmine rice
- 3 cups chopped baby bok choy
- 3 tablespoons tamari or soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon turmeric
- ½ teaspoon ground coriander
- 2 teaspoons salt Adjust as needed.
- 1 teaspoon black pepper
- Toasted sesame seeds for garnish
- Fresh cilantro for garnish
- Chili oil for drizzling
- Lime wedges for serving
Instructions
Preparation
- Heat avocado oil and sesame oil in a large pot over medium heat.
- Add onions, garlic, ginger matchsticks, and the white parts of the green onions. Season with salt and pepper and cook until the onions soften and turn golden.
Cooking the Soup
- Pour in chicken broth and stir in tamari, rice vinegar, turmeric, and ground coriander. Let the broth warm and smell fragrant.
- Add chicken thighs and uncooked jasmine rice. Lower heat to a gentle simmer, cover, and cook for about 20 minutes until chicken is tender and rice has absorbed flavor.
Finishing Touches
- Remove chicken, shred with forks or cut into pieces, and return it to the pot.
- Stir in chopped bok choy and the green parts of the scallions. Simmer uncovered for 3–4 minutes until stems are tender and bright.
- Squeeze lime juice into the pot, stir, and taste. Adjust salt or pepper as needed.
Serving
- Ladle into bowls and top with toasted sesame seeds, fresh cilantro, and a drizzle of chili oil. Add a lime wedge on the side.
Notes
Cool the soup to room temperature before storing. Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat gently on the stove or in the microwave adding a splash of broth or water if necessary. Use bone-in chicken for more flavor or substitute firm tofu for a vegetarian option.