Chicken and Coconut Soup
with bok choy / soft boiled eggs
Sesame ginger dressing made earlier in the week creates a fast, rich flavor base for this paleo coconut chicken soup. To make this soup truly authentic, top it with soft boiled eggs and eat it with a deep spoon and chopsticks!
Ingredients
- Green onions - 3, sliced, green and white parts separate
- Garlic - 3 cloves, chopped
- Bok choy, baby (sub thinly sliced cabbage) - 4, halved and chopped, stems and leaves separate
- Chicken breasts, boneless and skinless (sub thighs) - 3/4 lb, chopped
- Mushrooms, straw (14 oz / 397 g can) - 1 can, drained and rinsed
- Limes - 1/2, wedges
- Eggs - 4
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Sesame ginger dressing (leftover from Monday) - ~6 Tbsp
- Stock, chicken or vegetable - 4 cups
- Bragg's / coconut aminos - 2 tsp
- Coconut milk - 1/2 cup
Nutrition Facts
Prep
- Green onions / Garlic / Bok choy - Prep as directed. Remember to keep the leaves and stems of the bok choy separate. (Can be done up to 3 days ahead)
- Chicken - Slice chicken into strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Mushrooms - Drain and rinse.
- Limes - Slice limes into wedges.
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Make
- Bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. Set aside until cool enough to peel.
- Meanwhile, heat a wok over medium-high heat. Add first part of oil. When oil begins to shimmer, add chicken and saute until cooked through, ~5 minutes. Transfer to a plate and return wok to heat.
- To the hot wok, add oil and then white parts of green onions and bok choy stems. Saute until slightly softened, ~2 minute. Add garlic and mushrooms and saute until fragrant, ~2 minutes. Add sesame ginger dressing, stock and aminos. Cover and bring to a boil. Add bok choy leaves and reduce heat to a low simmer. Simmer for 10 minutes to allow flavors to develop. Add chicken and coconut milk to soup and simmer just until chicken is heated through.
- Peel eggs (hold the eggs under cool running water to help remove the peel if needed) and slice in half. Season yolks with a pinch of salt.
- Ladle soup into bowls and top with green parts of green onions and eggs. Squeeze lime wedges over soup just before serving. Enjoy!
Nutrition Facts
Reviews
Ratings
86 reviews
delicious. I tried to make serving for 8 but my wok wasn't big enough to have room for the 8 cups of stock. I ended up using 6 cups of stock and 1 can of chickpeas instead. I served the noodle on the side. recommend cooking noodle to more softer side if doing that. try 13 minutes instead of 12. eggs were cooked for 8 minutes and were perfect for us - slightly gooey but not too much.
0 HelpfulThis was pretty good! I would have liked it to be a bit more flavourful, but I can work on that!
0 HelpfulThe chickpeas didn't taste out of wack with the rest of the dish, but the texture of barely-cooked beans was definitely not enjoyable. I think pureeing or blending them and adding that way might be a better solution. Also there's not nearly enough broth to this soup, so definitely make double if you want a more familiar ramen experience.
0 HelpfulCouldn't find straw mushrooms so used a bag of mixed frozen mushrooms. Overall enjoyed it (especially with the egg) but wish I had more of the sauce leftover from earlier in the week.
0 HelpfulThis was amazing. I totally forgot to add chicken but my vegetarian version was incredible
0 Helpful