Asian Chicken Soup with Napa Cabbage and Bok Choy
When I’m under the weather, I crave something warm and soothing. I revert to my childhood and long for the type of care you only truly get from your mother. I want to be tucked into a sea of blankets and literally conk out while a marathon of classic James Bond films play on the VCR (circa 1985). Providing a warm, motherly-touch, this Asian spin on the more traditional chicken noodle soup is sure to comfort you. Ginger and garlic make the broth sing and the vegetables add body and the vitamins you need to get back on your feet. In true make-ahead form, I suggest making a double-batch to stock the freezer or share a bowl with the ones you love today.
Prep Time: 10 minutes
Cook Time: 15 minutes
- 1 T sesame oil
- 3 cloves garlic, minced
- 1½ T ginger, peeled and minced
- 1 lb boneless, skinless chicken, diced into 1 inch cubes
- 5 cups chicken stock
- 1½ T fish sauce**
- 2 T gluten-free soy sauce
- 1 carrot, cut into ribbons using vegetable peeler
- ½ head of napa cabbage,chopped
- 2 stalks of bok choy,thinly sliced
- 1 T lime juice
- salt, pepper to taste
Directions:In a large saucepan, heat the oil over medium-high heat. Add the garlic and ginger, sauté until fragrant, about 30 seconds. Add the chicken and cook until golden brown on all sides, 5–7 minutes. Add the stock, fish sauce, and soy sauce, bring to a boil. Add the carrots, napa cabbage, and bok choy. Cook until bok choy is tender, 2–3 minutes. Remove from heat and stir in the lime juice. Season with salt and pepper and serve.
**You may think it seems strange to put fish sauce in a chicken dish, but this small amount adds incredible depth and richness. So everyone will think you slaved over the stove all day; only you’ll know this soup took less than 15 minutes to make!