Monday, August 13, 2007

What's for dinner? Asian Chicken Soup!!!

Last night I made a super quick, but flavorful dinner: Asian Chicken Soup. I was inspired by a few recipes from Epicurious and Every Day Food.

  • shredded pre-cooked chicken
  • 3 bok choy
  • 2 shredded carrots
  • 1 thinly sliced orange pepper
  • 1 inch piece of ginger, peeled
  • 1 garlic clove minced
  • water
  • 1 can of chicken broth
  • soy sauce
  • rice wine vinegar
  • sesame seed oil
  • cilantro
  • green onions


  1. In a soup pot, bring to boil 1 can of chicken stock and 2 cans of water. Add a few splashes of soy sauce, rice wine vinegar, and a few drops of sesame seed oil.
  2. Add 1 inch piece of ginger (don't forget to fish it out before serving the soup)
  3. To the soup pot, add shredded carrots and thinly sliced pepper. Simmer for 3 minutes.
  4. Add shredded chicken and garlic; after simmering for 2 minutes, add cut up bok choy.
  5. Simmer for 2-4 more minutes.
  6. Serve in a bowl with cilantro and green onions.

Variations: You can add other vegetables (mushrooms, broccoli, peas, beans, nappa cabbage), protein (shrimp, tofu), and carbs (pasta, rice or even potatoes). Make this recipe your own! Remember to taste at the end to decide if you need extra soy sauce or rice wine vinegar.


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