For a soup that is light on the palate and delightfully refreshing, look no further than ginger chicken soup! This is the ultimate “under the weather soup” in no small part because of ginger’s anti-inflammatory properties, and its distinct ability to calm an upset stomach. It also adds a fantastic heat and a distinct, remarkable aroma to the soup.
For the soup, we combined the flavors of garlic, ginger, and chicken right from the start. By using thighs instead of breasts, we were able to make a more delicious, fattier soup that help balance out the heat from the ginger. Using the soaking liquid from the mushrooms helped further make their flavor more distinct and turned this soup into something perfect for anyone who is sick. We also added in just a hint of soy sauce to fully round out the flavor profile. If you want a slightly hotter soup, feel free to mix in some Asian chile sauce like Sriracha! Keep reading below for this excellent soup dish…
Ginger Chicken Soup
(makes 3-4 servings)
- 1oz dried shiitake mushrooms
- 3 cups boiling water
- 3 cloves garlic, minced
- 1 1/2lbs chicken thighs, cut into chunks
- 1″ piece of fresh ginger, peeled and sliced thin
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- a pinch of salt
- 1 teaspoon corn starch
- 2 tablespoons sliced scallions (green tops only)
- Soak the mushrooms in the boiling water for 20 minutes. Use a bowl or a smaller pot to keep the mushrooms submerged.
- While the mushrooms are soaking, mix the soy, sugar, salt and corn starch in a large bowl, making sure there are no lumps. Add the chicken, ginger, and garlic to the bowl. Toss to coat and set aside.
- When the mushrooms have softened, remove from the water (keeping the liquid reserved) and slice thin. Add the mushrooms to the bowl with the chicken. Pour the mushroom water into another bowl through a fine mesh sieve lined with a paper towel in order to get rid of the grit.
- Put the chicken mushroom mixture and the mushroom liquid into a pot and bring to a boil. Lower the heat to a bare simmer, cover the pot and cook gently for 25 minutes. Serve hot, topped with scallions.
Recipe adapted from Simply Recipes