Spicy Asian Chicken and Bok Choy Soup

Spicy Asian Chicken and Bok Choy Soup

Have you ever noticed that the hotter the climate, the hotter the food? There are several reasons for extra-spicy food closer to the Equator – protecting people from spoiling food, stimulating appetite in hot weather, and increasing metabolism to induce sweating so the body feels cooler.

Summertime menus are not known for their soups, but this is a wonderfully lite soup — tons of veggies, clear broth, and a spicy kick to cool you down. It is satisfying, but never over-filling. Perfect!

Spicy Asian Chicken and Bok Choy Soup

Peeled and chopped ginger, garlic, gluten free tamari sauce, white wine vinegar, and a bay leaf are brought to a boil over medium heat. After simmering for 5 minutes, remove from heat and allow this to steep while you prepare the veggies.

Chop a large yellow onion and cut celery and carrots into chunks. Remove the ribs and seeds from a jalapeño and chop. Sauté these in olive oil in a stock pot.

Remove the bay leaf and pour the ginger mixture into a fine sieve, pressing all that spicy juice into the stock pot. Discard the solids.

Add the cooked chicken, stock and wine, and simmer for 10 minutes.

Add the chopped bok choy, drained mini corn and sliced water chestnuts, and simmer for a couple more minutes.

bok choy

Serve the soup with a healthy dash of sriracha, some green onions and a squirt of fresh lime juice.

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Spicy Asian Chicken and Bok Choy Soup

Spicy Asian Chicken and Bok Choy Soup


  • Author: Carlotta
  • Total Time: 45 mins
  • Yield: 8 1x

Description

Spicy, but lite – a perfect soup for any season


Ingredients

Scale
  • 1/3 cup fresh ginger, peeled and finely chopped
  • 1/3 cup gluten free tamari sauce
  • 1/3 cup white wine vinegar
  • 6 cloves garlic, minced
  • 1 bay leaf
  • 1 large yellow onion, chopped
  • 3 stalks celery, cut into large chunks
  • 4 carrots, peeled and cut into large chunks
  • 1 jalapeño, seeds and ribs removed, diced
  • 2 Tbsp olive oil
  • 8 cups chicken stock – homemade is always best
  • 1 cup white wine
  • 2 large chicken breasts, cooked and cut into chunks
  • 4 large leaves bok choy, chopped
  • 1 can mini corn, drained
  • 1 can sliced water chestnuts, drained
  • 4 green onions, chopped
  • For serving: sriracha and fresh lime wedges

Instructions

  1. In a small saucepan, combine the ginger, tamari, vinegar, garlic, and bay leaf. Bring to a boil, simmer for 5 minutes, then remove from heat, allowing the mixture to steep while you chop the vegetables
  2. In a stock pot, heat the oil, then sauté the onion, celery, carrots, and jalapeño for 10 minutes, or until almost tender
  3. Pour the ginger mixture into a sieve, and press all that spicy juice into the stock pot, discarding the solids once they’ve been pressed nearly dry
  4. Add the cooked chicken, stock and wine, and simmer for 10 minutes
  5. Add the bok choy, corn, and water chestnuts and simmer for another couple minutes
  6. Serve topped with sriracha, green onions and with a squirt of fresh lime juice
  • Prep Time: 15 mins
  • Cook Time: 30 mins

nutrition-info-spicy-asian-chicken-and-bok-choy-soup

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