Name: Asian Style Veggie Soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 package skinless chicken thighs, roughly 4 pieces, can also use thinly sliced chicken breast (*Optional, skip to keep vegan ); 1 tsp salt & pepper (+ more for seasoning chicken ); 4 tbs toasted sesame oil; 2 tbs olive oil; 3 cloves garlic; 1 lb rainbow carrots; 1 bunch green onions; 1/2 inch fresh grated ginger (optional ); 4 cups water; 1 large lemon (juice); 1 cup liquid aminos (or soy sauce ); 3-4 heads of fresh broccoli; 2 heads bok choy; 1 lime (for topping )

You glance at the ingredient list of a new recipe and in moments decide if you want to make it or not. If there is more than a handful of steps, or any suspicious ingredients, then you quickly move on. I get it, I do it too!!! But trust me on this one. I promise it won’t disappoint and you will find a new friend in bok choy. My 5 year old likes to cook with me and he asked to make broccoli soup. This is the result of us working tirelessly on a fun and family friendly veggie loaded soup that is “very yummy”, his words not mine, but I totally agree. The asian style broth is tasty hot or cold and makes for great leftovers that last several days in the fridge. Grab a sharp knife for chopping and come with me to flavor town!

Asian Style Veggie Soup

Yes, there is some chopping involved but if you follow my step by step instructions then you will be prepping and cooking all at the same time; enjoying a delicious asian style soup in around 40 minutes or less. You can also chop the veggies before hand or during meal prep to make this a 30 minutes or less quick dinner. No one will judge you for slurping this broth that tastes like it has been simmering all day.

5 from 1 vote

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Prep Time 10 mins

Cook Time 30 mins

Course Soup

Servings 6

Equipment

Large pot
Kitchen tongs
Big bowl
Sharp knife: a good knife is really helpful and a worthy investment
Veggie peeler
Cutting board
Measuring cups: 1 cup, 1 tablespoon (tbs), 1 teaspoon (tsp)

Ingredients

1 package skinless chicken thighs, roughly 4 pieces, can also use thinly sliced chicken breast *Optional, skip to keep vegan
1 tsp salt & pepper + more for seasoning chicken
4 tbs toasted sesame oil
2 tbs olive oil
3 cloves garlic
1 lb rainbow carrots
1 bunch green onions
1/2 inch fresh grated ginger optional
4 cups water
1 large lemon (juice)
1 cup liquid aminos or soy sauce
3-4 heads of fresh broccoli
2 heads bok choy
1 lime for topping

Instructions

Start by grabbing all of your ingredients and necessary equipment.
Gather your veggies, knife, peeler, cutting board, and large bowl together by the sink.
Gather your chicken, S&P, oils, large pot, and measuring cups by the stove.
Add 1 tbs of olive and toasted sesame oil to pot and turn to medium heat. Add chicken, using tongs to move around in the oils. Season chicken with salt and pepper.
Rinse veggies off, and peel garlic cloves.
Come back to the chicken and move it around in juices to keep it from sticking to the pot. Leave on the same side and set a timer or keep an eye on the clock for another 5 minutes.
Trim the string ends off of the green onions. Cut the green and white portion of the onion in half. Dice the white portion of onion and add to the bowl.
Turn chicken over to allow the opposite side to brown and add additional tablespoon of olive and sesame oil to the pot, and additional dash of S&P. Allow to simmer for an additional 10-12 minutes, time really depends on size/thickness of chicken.
Peel and dice rainbow carrots so they are not so large that they won't cook, but not so small they fall apart. Add to the bowl.
Use the flat edge of the knife to smash garlic cloves and then dice. Add to the bowl. You can sub garlic cloves for 1 tbs pre-minced jar garlic.
Check chicken, needs roughly 15-20 minutes to cook fully depending on the size and cut. Once cooked thoroughly, remove chicken with tongs to a clean plate and set aside. Make sure to remove as much of the chicken from the pot as possible.
Add bowl of garlic, carrots, and onions to the simmering pot on medium heat, stir in additional 2 tbs of sesame and olive oil, and dash or 1/2 tsp of salt. Allow to simmer for 10 minutes, stirring occasionally.
If using fresh ginger, grade about half an inch into the veggie mix.
While veggie medley is simmering chop bok choy in half and dice up the green leafy parts.
Add the diced leafy portion of the bok choy to the pot of veggies.
Add 4 cups of water, 1 cup of liquid aminos, and juice of 1 large lemon to veggies and bring to a boil.
While waiting for water to boil chop the broccoli into large florets and add to the bowl you had previously used for the carrot veggie mix.
Once broth is boiling reduce to medium heat and add in broccoli. Toss broccoli in soup and off set lid on pot allowing steam to release for 5 minutes.
Chop and add chicken back to the pot or leave out for serving on the side.
Chop remaining tops of green onion, bottom white portion of the bok choy, and slice lime into wedges. Reserve to the side for toppings.
Serve soup with lots of toppings and enjoy.