My favorite soup!

29 Apr

Print Recipe

Asian Chicken Soup with Napa Cabbage and Bok Choy

I loved this soup so much that I was thankful to Ciel for adding it to this week’s menu! It’s quick and easy, and if you love spicy food, just add a couple of teaspoons of sambal oelek!


Course: Main Course

Cuisine: Asian

Serves: 4


  • 1 T sesame oil
  • 3 cloves garlic minced
  • 1 1/2 T ginger peeled and minced
  • 1 lb boneless, skinless chicken diced into 1 inch cubes
  • 5 cups chicken stock
  • 1 1/2 T fish sauce**
  • 2 T gluten-free soy sauce
  • 1 carrot cut into ribbons using vegetable peeler
  • 1/2 head napa cabbage chopped
  • 2 stalks of bok choy thinly sliced
  • 1 T lime juice
  • salt pepper to taste


  1. 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.

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