Spicy chicken, ginger and bok choi soup

    48 min

    This quick and easy Chinese-inspired chicken and bok choi soup with ginger and chillies is a light, comforting weeknight meal ready in less than an hour.

    11 people made this

    Serves: 4 

    • 1L chicken stock
    • 500ml water
    • 40g finely chopped onion, or more to taste
    • 1 small chilli pepper, seeded and minced
    • 1 (3cm) piece fresh ginger, peeled and finely chopped
    • 2 cloves garlic
    • 450g boneless, skinless chicken breasts
    • 1 head bok choi, chopped
    • salt to taste

    Prep:20min  ›  Cook:23min  ›  Extra time:5min  ›  Ready in:48min 

    1. Combine chicken stock, water, onion, chilli pepper, ginger and garlic in a large pot; bring to the boil. Add chicken breasts; simmer until coked through, 15 to 20 minutes.
    2. Remove chicken from the pot. Cool until easily handled, about 5 minutes. Shred chicken with a knife and fork and return to the pot. Stir in bok choi and cook until wilted, 3 to 5 minutes. Season soup with salt.

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    Reviews & ratings
    Average global rating:

    Reviews in English (11)


    My wife liked it a lot. I didnt have jalapenos so Iused ground cayenne pepper.  -  26 Apr 2016  (Review from Allrecipes US | Canada)


    Made it with 1t toasted sesame oil (yum) instead of peppers b/c I don't care for the heat. Way too much bok choy. Would make it again with more sesame oil, less bok choy and bit of salt or soy sauce.  -  04 Oct 2016  (Review from Allrecipes US | Canada)


    This was the perfect solution for too much bok choy in my garden. I am not a big jalapeño fan so I substituted a teaspoon of roasted sesame oil. Perfect!!  -  20 Jun 2016  (Review from Allrecipes US | Canada)