Asian Ginger Soup
35 m 6 servings
- 2 Tbs. Sesame oil
- 1 pound Boneless chicken; cut into 1-inch pieces
- 1 (2 inch) Piece fresh ginger, peeled and minced
- 4 Cloves Garlic, thinly minced
- 1/2 Cups Rice wine vinegar or white vinegar
- 2 Quart Reduced-sodium chicken broth
- 1 ½Cups Water
- ½ Cup Cilantro chopped Or Flat Leaf Parsley Chopped
- 2 Tbs. Reduced-sodium soy sauce
- 1 tsp. Asian red chili sauce, such as sriracha, or to taste
- 1 Bunch Fresh Basil
- 1 Lg. Bag or Bunch spinach or chard, stemmed and chopped*
- * You can use 2 cups frozen chopped spinach instead of one bunch fresh.
Heat oil in a Dutch oven or large soup pot over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Transfer to a plate with tongs.
Add ginger and garlic to the pot and cook until fragrant, about 10 seconds. Add vinegar and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes. Add soy sauce, chili sauce and greens (or chard), cilantro and cook until the greens are tender, about 3 minutes.
Return the chicken and any accumulated juices to the pot and cook until heated through, simmer 1 hour on medium low heat. Serve in Large bowl with Asian noodles* Garnish with torn Basil Leaves
*Optional: 1 bunch of bean thread (cellophane noodles) soaked per bowl.