Warm and nourishing, this soup takes little time to prepare, but tastes like it has been simmering for hours.
Soups like this feel like medicine to me. Whether it be because of a cold or flu, or because I have been eating a lot of heavy foods, I love to make light soups like these. They are full of veggies and healthy ingredients. It feels like a restart to my system, without just eating a salad.
This soup has ginger, garlic, and onions-- all ingredients known for their health benefits.
So next time you need a pick me up-- try this one out!
Spicy Ginger and Garlic Soup with Baby Bok Choy
- 1 tablespoon olive oil
- 1 small onion thinly sliced
- 3 garlic cloves sliced
- 1 tablespoon ginger grated
- 4 baby bok choy roughly chopped
- 8 oz cremini mushrooms sliced
- 6 cups chicken stock
- 1 tablespoon chili paste
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- 4 oz. vermicelli rice noodles
- 4 green onions for garnish
- In a soup pot heat olive oil on medium-high heat. Add in sliced onions, garlic, and ginger and sauté for 5 minutes, or until the onions are translucent.
- While those are sautéing, clean and chop your bok choy.
- To the pot, add in bok choy, sliced mushrooms, soy sauce, fish sauce, chili paste, and chicken stock.
- Allow to simmer for 15 minutes, until the bok choy begins to wilt. At this point, add in the rice noodles and cook for 5 more minutes.
- Garnish with chopped green onions and serve.