Chicken and Ginger Soup
I think we could all do with a comforting, nourishing soup recipe like this at this time of year. When I come home from holiday, it’s exactly what I crave! If you’re the same, I highly recommend trying this chicken and ginger soup. It’s really easy to make and only requires a few ingredients. The ginger, spring onions and garlic add lots of flavour to the broth, as do the chicken thighs, which also provide a generous amount of protein.
Enjoy your meal!
- Servings: 4 to 6
- Preparation time: 15 minutes
- Cooking time: 30 minutes
Frequently asked questions
No, you don’t need to peel the ginger. Just wash it well.
However, it is sometimes worth removing the skin when it becomes dry.
I always keep Kadoya brand toasted sesame oil in my pantry. When choosing sesame oil at the grocery store, it’s important to choose toasted sesame oil; otherwise, you won’t get the strong, interesting, and essential sesame flavor.
Ingredients
Chicken and Ginger Soup
- 2 tablespoons (30 ml) vegetable oil
- 2 tablespoons (30 ml) grated fresh ginger
- 6 small green onions, thinly sliced
- 4 garlic cloves, chopped
- 1 teaspoon (5 ml) crushed or ground coriander seeds
- 1/2 teaspoon (2.5 ml) turmeric
- 1/4 teaspoon (1.25 ml) hot chili flakes
- 8 cups (2 L) reduced-salt chicken broth
- 8 boneless, skinless chicken thighs
- 3/4 teaspoon (3.75 ml) salt
- 2 tablespoons (30 ml) soy sauce
- 2 teaspoons (10 ml) honey or maple syrup
- 3 large bok choy, sliced
Toppings
- 400 g rice noodles, cooked
- 1 cup (20 g) coriander leaves
- Drizzle of sesame oil
- 4 lime wedges
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Preparation
Chicken and Ginger Soup
- Heat the oil in a large Dutch oven over a medium heat. Sauté the ginger, white part of the spring onions and garlic for 2–3 minutes, stirring often. Add the coriander seeds, turmeric and chilli flakes, then cook for a further minute. Then add the chicken broth, thighs, salt, soy sauce and honey, bringing the mixture to the boil. Reduce the heat to medium-low and simmer for 20–25 minutes or until the chicken thighs flake easily with a fork.
- Remove the chicken thighs from the soup and shred the chicken. Return the chicken to the soup with the bok choy and green parts of the spring onions and cook for a further 2–3 minutes. Adjust the seasoning if necessary.
Serve with rice noodles, coriander, sesame oil and lime juice!
