Ginger Chicken and Rice Soup with Bok Choy

Serves 6
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Directions

  1. 1Heat oil in a large pot over medium heat.
  2. 2Sauté onion for 3–4 minutes until softened.
  3. 3Add garlic and ginger; cook for 30–60 seconds until fragrant.
  4. 4Add carrots, rice, and chicken broth.
  5. 5Bring to a boil, then reduce heat and simmer for 15–20 minutes until the rice is tender.
  6. 6Stir in shredded chicken and bok choy.
  7. 7Simmer for another 3–5 minutes until the bok choy is tender but still vibrant.
  8. 8Add soy sauce, rice vinegar, sesame oil, salt, and pepper.
  9. 9Adjust seasoning with more ginger, lemon, or chili if desired.
  10. 10Ladle into bowls and top with herbs, sesame seeds, and a drizzle of chili oil.

Ingredients

  • 2 tbsp olive oil or sesame oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 1.5 cups carrots, sliced
  • 1 cup uncooked jasmine rice (or basmati/short-grain rice)
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken (or 500 g boneless chicken thighs/breast)
  • 3 baby bok choy, halved or chopped
  • 2 tbsp soy sauce (or tamari)
  • 1 tbsp rice vinegar or lemon juice
  • 1 tsp sesame oil
  • Salt and black pepper
  • Chili flakes or sliced chili
  • Fresh cilantro or green onions
  • Toasted sesame seeds
  • Extra grated ginger or chili oil
  • Lime wedges

Equipment

large pot

Tips

  • Creamier: Stir in a splash of coconut milk for a ginger-coconut version.
  • More Asian-inspired: Add mushrooms, miso, or a soft-boiled egg.
  • Higher protein: Use extra chicken and reduce the rice.
  • Vegetarian: Replace chicken with tofu and use vegetable broth.