Chicken & Ginger Soup

By Kevin • 30 or Less, All, Poultry, Soups • 15 Sep 2013

Chicken & Ginger Soup

Spicy, Asian soups are an addiction of mine and this one really satisfies the craving. The bright taste and crunch of the ginger is the perfect balance to the hearty chicken meat. Of course you could use chicken breast, though thighs are far more flavourful. I used garlic scapes as they’re in season right now. If you can’t find them, green onions will also work. The heat level can be adjusted by the number of chili peppers.

Time: 20 minutes

Serves: 4


8 cups chicken stock
2 tablespoons soy sauce
1 tablespoon fino sherry
Sugar substitute equivalent to 2 teaspoons sugar
4 cloves garlic – thinly sliced
¼ teaspoon white pepper
½ cup ginger – peeled and julienned
1 pound boneless-skinless chicken thighs – sliced ¼” thick
½ cup cilantro leaves and stems – chopped
6 garlic scapes or green onions – sliced
2 red chili peppers – thinly sliced (optional)


Place the stock in a heavy pot on high heat. Stir in the soy sauce, sherry, sugar substitute, garlic and white pepper. Bring to a boil.

Add the ginger and chicken, reducing heat once a boil is reached again. Simmer uncovered for five minutes.

Remove from heat, then stir in the cilantro and garlic scapes.

Serve garnished with the chili peppers.

Get the PDF and nutrition info

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