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Ginger-Scallion Chicken and Rice Soup
Ingredients
  • subheading: For the Soup:
  • 2 tablespoons avocado oil
  • 1 tablespoon toasted sesame oil
  • 2 cups halved and thinly sliced yellow onion, about ½ onion
  • 4 garlic cloves, minced
  • 6 green onions thinly sliced, white and green parts kept separate
  • 1- inch knob of ginger, peeled and sliced into very thin matchsticks
  • 2 teaspoons Kosher salt
  • 1 teaspoon pepper
  • 8 cups low-sodium chicken broth
  • 3 tablespoons tamari sub coconut aminos or soy sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon turmeric
  • ½ teaspoon ground coriander
  • 1- pound boneless skinless chicken thighs
  • ½ cup uncooked white jasmine rice
  • 3 cups roughly chopped baby bok choy, 3 heads
  • Juice of ½ lime
  • subheading: Optional, for Serving:
  • Chili crisp for serving (I like Fly by Jing)
  • Toasted sesame seeds
  • Freshly chopped cilantro leaves
  • ½ lime cut into small wedges for serving
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