Description
A light yet comforting ginger chicken and rice soup made with shredded chicken thighs, jasmine rice, fresh ginger, sesame oil, and bok choy in a golden turmeric broth.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 8 cups low-sodium chicken broth
- 2 tbsp avocado oil
- 1 tbsp toasted sesame oil
- 2 cups thinly sliced yellow onion
- 4 cloves garlic, minced
- 1-inch fresh ginger, cut into thin matchsticks
- 6 green onions, sliced and divided
- 1/2 cup uncooked jasmine rice
- 3 cups chopped baby bok choy
- 3 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 2 tsp sea salt
- 1 tsp black pepper
- Juice of 1/2 lime
- Toasted sesame seeds, fresh cilantro, and chili oil for garnish
- Lime wedges for serving
Instructions
- Heat avocado oil and toasted sesame oil in a large pot over medium heat. Add onion, garlic, ginger, and the white parts of the green onions. Sauté 5–6 minutes until softened and lightly golden. Season with salt and pepper.
- Add chicken broth, tamari or soy sauce, rice vinegar, turmeric, and coriander. Stir and bring to a gentle boil, then reduce to a low simmer.
- Add chicken thighs and jasmine rice. Cover and simmer gently for 20 minutes, stirring once halfway through to prevent sticking.
- Remove chicken, shred with two forks, and return to the pot. Simmer 2 minutes to absorb flavor.
- Stir in bok choy and green onion tops. Simmer 3–4 minutes until tender-crisp. Turn off heat and stir in lime juice. Adjust seasoning and garnish before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 440
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 100 mg
Keywords: Ginger Chicken Rice Soup