Instructions:
- Sauté Aromatics:
- In a large pot, heat oil over medium heat. Sauté minced garlic and grated ginger for about a minute until fragrant.
- Cook Chicken:
- Add sliced chicken to the pot and cook until no longer pink.
- Simmer Broth:
- Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Add Vegetables:
- Add mushrooms, carrots, bell peppers, bok choy, and snow peas. Cook for another 5-7 minutes until vegetables are tender.
- Season Soup:
- Stir in soy sauce, fish sauce (if using), rice vinegar, and sesame oil. Adjust salt and pepper to taste.
- Serve:
- Remove from heat and ladle into bowls. Garnish with chopped green onions.
Enjoy your hot and delicious Asian-Style Chicken Vegetable Soup!
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