Black Pepper Free Ginger-Garlic Lemongrass Chicken Soup
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Learn more →Ingredients
4 servings
For the soup
- 2 lb bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp fine sea salt, plus more to taste
- 1 tbsp coconut oil
- 3 stalks lemongrass, tough outer layers removed, bottom 6 inches bruised and cut into 2-inch pieces
- 1 oz fresh ginger (about a 2-inch knob), peeled and thinly sliced
- 6 cloves garlic, smashed
- 1 tsp ground turmeric
- 6 cups chicken bone broth
- 2 cups water
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 3 heads baby bok choy, halved lengthwise
For serving
- 4 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1 tsp fine sea salt. Heat the coconut oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate.
- 2
Reduce the heat to medium. Add the lemongrass pieces, ginger slices, and smashed garlic to the pot and cook, stirring occasionally, for 2–3 minutes until fragrant and lightly golden at the edges.
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