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 of fresh ginger, sliced into thin matchsticks

6 green onions, sliced and divided

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

1 teaspoon black pepper

Juice of half a lime

Toasted sesame seeds for garnish

Fresh cilantro for garnish

Chili oil for drizzling

Lime wedges for serving

Instructions

Step 1: Heat the avocado oil and toasted sesame oil in a large pot over medium heat. Add the sliced yellow onions, minced garlic, ginger matchsticks, and the white parts of the green onions. Season with salt and black pepper. Stir frequently and cook until the onions are soft and golden, about 5 to 7 minutes.

Step 2: Pour in the chicken broth. Stir in the tamari, rice vinegar, turmeric, and ground coriander. Mix well to combine, creating a fragrant golden broth.

Step 3: Add the boneless chicken thighs and uncooked jasmine rice to the pot. Reduce the heat to low and simmer gently. Cover the pot and cook for about 20 minutes, or until the chicken is tender and the rice has absorbed the flavors of the broth.

Step 4: Remove the chicken thighs from the pot and shred them using two forks or chop into small pieces. Return the shredded chicken to the soup.

Step 5: Stir in the chopped baby bok choy and the green parts of the sliced green onions. Simmer the soup uncovered for 3 to 4 minutes until the bok choy stems are tender and vibrant green.

Step 6: Squeeze the lime juice into the pot, give the soup a final stir, and taste. Adjust seasoning with additional salt or pepper if desired.

Step 7: Ladle the soup into warm bowls. Garnish each serving with toasted sesame seeds, fresh cilantro, and a drizzle of chili oil. Serve with a lime wedge on the side for an extra zesty finish.

Tips & Variations

Use chicken breast if you prefer a leaner cut, but thigh meat adds more flavor and tenderness.

Substitute jasmine rice with basmati or brown rice—adjust cooking time accordingly.

Add thinly sliced mushrooms or carrots for extra vegetables and texture.

For a spicier kick, increase the chili oil or add sliced fresh chili along with the aromatics.

If you don’t have tamari, regular soy sauce is a good alternative, but reduce added salt accordingly.

FAQs

Can I make this soup ahead of time?

Yes, this soup keeps well in the fridge and the flavors often deepen after resting overnight. Just reheat slowly and adjust the broth thickness if it becomes too thick.

Is it possible to freeze this soup?

Freezing is possible but the rice may change texture and become mushy. If planning to freeze, consider cooking the rice separately and adding it when reheating.

Dinner

Ginger Chicken and Rice Soup with Bok Choy Recipe

Introduction