Today's Diet & Nutrition magazine from back in January of 2009!
The weather has gotten chilly here and when that happens I always love trying out new soup/stew recipes.
This soup was very easy to make - perfect for a busy weeknight. Both the Husband and I really liked the flavor. He said that it reminded him of Pho, which he loves so I know that's a great sign.
The ginger in this soup really comes through. And the this meal is light, it is also very filling.
A few notes:
- My suggestion would be to serve this soup with Sriracha and Hoisin Sauce and allow everyone to add to their soup the amounts they'd like!
- The recipe calls for a green chile. I used a jalapeno and did not remove the seeds. Use your discretion.
- I used brown jasmine rice instead of regular brown rice. It gave it an extra fragrance.
Spicy Asian Chicken Soup with Baby Bok Choy
1/3 cup reduced-sodium soy sauce
1/3 cup rice vinegar
2 garlic cloves, sliced
1 teaspoon ginger, chopped
1 bay leaf
1 teaspoon olive oil
1/2 white onion, chopped
1 small green chili, seeded and chopped
4 cups chicken stock or broth
1 1/2 cups skinned and shredded roasted or boiled chicken breast meat
1 cup cooked brown rice
1/2 pound baby bok choy, thinly sliced
4 green onions, including tender green tops, thinly sliced
In a small saucepan, combine the soy sauce, vinegar, garlic, ginger, and bay leaf. On medium heat, cook the mixture until it just comes to a boil. Remove from the heat and set aside.
In a large saucepan, cook the olive oil over medium heat. Add the onion and green chili and sauté until soft and lightly golden, about 6 minutes. Add the chicken stock and bring to a boil. Add the soy sauce mixture, chicken, and rice. Return to a boil, reduce the heat to medium, and simmer for 2 minutes.
Add the bok choy and simmer until it is tender, about 2 minutes. Discard the bay leaf.
Ladle into warmed individual bowls and garnish with the green onions. Serve immediately.