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Ginger Chicken and Rice Soup with Bok Choy Recipe
Ash Tyrrell

Ginger Chicken and Rice Soup with Bok Choy Recipe

I just made this Ginger Chicken and Rice Soup with Bok Choy, and wow — what a cozy bowl of goodness! From the moment the ginger hit the warm broth, the kitchen smelled incredible. I couldn’t wait to dive in, and every spoonful was comforting and full of flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken thighs — Thigh meat stays tender and juicy after simmering, unlike lean breast which can dry out.
  • 8 cups chicken broth — Low-sodium broth gives better control over final seasoning.
  • 2 tablespoons avocado oil — Ideal for sautéing since it handles heat without burning.
  • 1 tablespoon toasted sesame oil — Adds a warm nutty depth that defines the soup’s flavor.
  • 2 cups thinly sliced yellow onion — Slowly cooked onions create a naturally sweet base.
  • 4 cloves garlic minced — Fresh garlic gives stronger flavor than pre-minced varieties.
  • 1- inch fresh ginger cut into matchsticks — Fresh ginger is essential; powdered ginger won’t provide the same brightness.
  • 6 green onions sliced and divided — Whites flavor the broth while greens add freshness at the end.
  • ½ cup uncooked jasmine rice — Jasmine rice absorbs broth beautifully while adding subtle fragrance.
  • 3 cups chopped baby bok choy — Tender leaves cook quickly and add freshness and nutrients.
  • 3 tablespoons tamari or soy sauce — Adds savory umami depth; tamari is great for gluten-free diets.
  • 1 tablespoon rice vinegar — Balances richness with mild acidity.
  • ½ teaspoon turmeric — Gives warm color and subtle earthiness.
  • ½ teaspoon ground coriander — Adds mild citrusy notes that complement ginger.
  • 2 teaspoons salt — Adjust based on broth saltiness.
  • 1 teaspoon black pepper — Freshly ground improves flavor.
  • Juice of half a lime — Brightens the entire soup just before serving.
  • Toasted sesame seeds — Adds texture and visual appeal.
  • Fresh cilantro — Optional garnish for freshness.
  • Chili oil — Optional for those who enjoy heat.
  • Lime wedges — Served on the side for extra zing

Method
 

  1. Heat avocado oil and sesame oil in a large pot over medium heat. Add onion, garlic, ginger, and green onion whites, then season lightly. Cook until onions soften and begin turning golden, forming a fragrant foundation.
  2. Pour in chicken broth and stir in soy sauce or tamari, rice vinegar, turmeric, and coriander. Let the mixture warm through so flavors combine into a rich broth.
  3. Add chicken thighs and uncooked jasmine rice to the pot. Cover and simmer gently for about 20 minutes until rice is tender and chicken is fully cooked.
  4. Remove the chicken pieces and shred them with two forks. Return shredded meat to the pot so every serving includes tender chicken.
  5. Stir in chopped bok choy and green onion tops. Simmer briefly until greens are tender yet still vibrant, keeping texture fresh.
  6. Stir in fresh lime juice and adjust seasoning as needed. Serve hot, garnished with sesame seeds, cilantro, and optional chili oil for added flavor.

Notes

  • I always add ginger generously since it really defines the soup’s warmth.
  • I let onions cook slowly for deeper sweetness.
  • I slightly undercook the rice so leftovers don’t become mushy.
  • I taste before final seasoning since broth salt levels vary.
  • I add lime only at the end so the flavor stays bright.