Ginger Chicken Soup with Garlic, Sesame & Chili Oil
A warming ginger chicken soup with garlic, sesame oil, and chili oil, packed with flavor and ready in just 25 minutes.
Equipment
- Medium pot
Ingredients
- 5 cups chicken broth
- ¾ pound boneless, skinless chicken breast, thinly sliced
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- ¾ cup cooked rice
- ⅓ cup seaweed pieces optional
- 1 tablespoon soy sauce plus more to taste
- ½ whole lemon, juiced
- Salt to taste
- Black pepper to taste
- 1 teaspoon sesame oil
- 1 to 2 teaspoons chili oil to taste
- ⅓ cup green onions, sliced
Instructions
- Pour the chicken broth into a medium pot and bring it to a gentle boil over medium-high heat.
- Add the sliced chicken, grated ginger, and minced garlic. Cook for 4 to 5 minutes, or until the chicken is fully cooked through.
- Stir in the mushrooms, cooked rice, and seaweed, if using.
- Add the soy sauce and lemon juice. Season with salt and black pepper to taste.
- Reduce the heat slightly and let the soup simmer for about 5 minutes so the flavors can come together.
- Turn off the heat. Stir in the sesame oil and chili oil.
- Ladle the soup into bowls, top with sliced green onions, and serve hot.
Notes
Adjust chili oil to control spice level. Use freshly grated ginger for best flavor. Add extra broth when reheating if needed.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 1200mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 2mg
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