Ginger Chicken Soup with Garlic, Sesame & Chili Oil
A warm and simple soup that combines ginger, garlic, sesame, and a touch of chili oil for a quick and healthy meal.
Ingredients
Main Ingredients
- 5 cups chicken broth
- 3/4 pound boneless, skinless chicken breast, thinly sliced Slice thin for quick cooking
- 2 teaspoons fresh ginger, grated Use fresh for the best flavor
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 3/4 cup cooked rice Add last to avoid soaking up broth
- 1/3 cup seaweed pieces, optional Add for extra flavor
- 1 tablespoon soy sauce, plus more to taste
- 1/2 lemon Juice of 1/2 lemon
- to taste Salt
- to taste Black pepper
- 1 teaspoon sesame oil
- 1 to 2 teaspoons chili oil, to taste
- 1/3 cup green onions, sliced For garnish
Instructions
Cooking
- Pour the chicken broth into a medium pot and bring it to a gentle boil over medium-high heat.
- Add the sliced chicken, grated ginger, and minced garlic. Cook for 4 to 5 minutes, or until the chicken is fully cooked through.
- Stir in the mushrooms, cooked rice, and seaweed, if using.
- Add the soy sauce and lemon juice. Season with salt and black pepper to taste.
- Reduce the heat slightly and let the soup simmer for about 5 minutes so the flavors can come together.
- Turn off the heat. Stir in the sesame oil and chili oil.
- Ladle the soup into bowls, top with sliced green onions, and serve hot.
Notes
Serve hot in deep bowls to retain aroma. Offer sides like toasted bread or a salad for a light meal. Cool before storing in the fridge for up to 3-4 days or freeze for 2 months.