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
- 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
- In a stock pot, heat the oil, then sauté the onion, celery, carrots, and jalapeño for 10 minutes, or until almost tender
- 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
- Add the cooked chicken, stock and wine, and simmer for 10 minutes
- Add the bok choy, corn, and water chestnuts and simmer for another couple minutes
- Serve topped with sriracha, green onions and with a squirt of fresh lime juice
- Prep Time: 15 mins
- Cook Time: 30 mins
