This recipe comes from Chef Blong Vang of Paj Ntaub Cuisine. He shares:
“This soup has been in the Hmong community for ages. It’s something we’ve always gone to when someone gets sick in the family. Boiled chicken with Lemongrass (anti-inflammatory), ginger (helps with digestion) and garlic (lower blood pressure) are ingredients that really helps us get back on our feet.
As a child, my mom would always make this for me and as a father and husband, I too make it for my family. I hope this simple yet powerful soup helps you and your family during our cold season.”
Ingredients
- 1 whole chicken, break down to pieces 2-3 lbs chicken thighs and breast also work here
- 2 stalks lemongrass
- 1 bulb garlic, peeled
- 1 handful ginger, thinly sliced into coins
- 2-3 bunches bok choy, washed well any type of greens work also
- water
- salt and pepper, season to taste
Servings: servings
Units:
Instructions
- Fill a pot with water until 3/4 full and place it on stovetop over high heat.
- Add your chicken pieces to the pot with water and bring to a boil.
- As the water warms, a gray cloudy film or foam will start to gather on the top of the water. Gently remove this with a spoon. It’s ok if there’s a bit floating around.
- Prep the lemongrass: cut off ends, cut into three inch sections and use the blunt side of knife to crush.
- Add the garlic, ginger, and lemongrass into pot with chicken.
- Turn the heat down to medium, and let it gently simmer for about 30 mins.
- The liquid should start to get a bit creamy but if you prefer a clear liquid, do less time.
- Add in your greens, simmer for 3 minutes and season to taste.
- Remove pot from heat. Remove lemongrass. Ginger pieces can be left in, if preferred, or removed.
- If preferred, remove chicken pieces and shred into bite sized pieces. You can also serve with the chicken pieces intact.
- Serve over rice and enjoy!
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