Ginger Chicken and Rice Soup with Bok Choy

Ingredients

For the Soup Base

2 tablespoons avocado oil

1 tablespoon toasted sesame oil

2 cups yellow onion, thinly sliced

4 cloves garlic, minced

1-inch piece fresh ginger, cut into thin matchsticks

6 green onions, sliced and divided (white and green parts separated)

For the Broth

8 cups chicken broth

3 tablespoons tamari (or soy sauce)

1 tablespoon rice vinegar

½ teaspoon turmeric

½ teaspoon ground coriander

2 teaspoons salt

1 teaspoon black pepper

For the Chicken and Rice

1 pound boneless, skinless chicken thighs

½ cup uncooked jasmine rice

For the Vegetables

3 cups baby bok choy, chopped

For Finishing and Garnish

Juice of ½ lime

Toasted sesame seeds, for garnish

Fresh cilantro, for garnish

Chili oil, for drizzling

Classic Gazpacho

Lemon Chess Bars

Osso Buco Soup

Lime wedges, for serving

Instructions

Build the Aromatic Base

In a large pot, heat the avocado oil and toasted sesame oil over medium heat.

Add the onions, garlic, ginger, and the white parts of the green onions.

Season lightly with salt and black pepper.

Cook, stirring often, for 5–6 minutes, until the onions turn soft and golden, releasing a warm, fragrant aroma.

Create the Flavorful Broth

Pour in the chicken broth, then stir in the tamari (or soy sauce), rice vinegar, turmeric, and ground coriander.

Mix well to form a rich, golden broth that’s both savory and lightly spiced.

Simmer the Chicken and Rice

Add the chicken thighs and uncooked jasmine rice directly into the pot.

Bring the mixture to a gentle boil, then reduce to a simmer.

Cover and cook for 20 minutes, or until the chicken is tender and the rice has absorbed the aromatic flavors of the broth.

Shred the Chicken

Remove the chicken pieces and place them on a cutting board.

Shred them with two forks or chop into bite-sized pieces.

Return the chicken to the pot, stirring gently to combine.

Add the Greens

Stir in the chopped bok choy and the green tops of the onions.

Let the soup simmer uncovered for 3–4 minutes, until the bok choy stems are tender and the leaves turn a vibrant green.

Brighten and Balance

Squeeze in the juice of half a lime and give the soup a final stir.

Taste and adjust seasoning, adding more tamari or pepper if desired.

Serve and Garnish

Ladle the soup into warm bowls.

Garnish with toasted sesame seeds, fresh cilantro, and a drizzle of chili oil.

Serve each bowl with a lime wedge on the side for an extra burst of freshness.