Chicken, Pak Choy and Ginger Soup

Chicken pak choi ginger soup

The perfect warming lunch recipe for a cold day. This soup would also be lovely with salmon instead of the chicken.


Serves 4


  • 1 tbsp butter or coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2.5cm piece of fresh ginger, peeled and grated
  • 4 chicken thighs, bone in
  • 2 litres chicken broth or water
  • 1 pak choy, chopped
  • Fresh herbs, chopped to garnish


Melt the butter or oil in a saucepan over a medium heat and add the onion. Cook for 5 minutes until softened. Add the garlic and ginger and cook for a few minutes, stirring continuously to stop the garlic from catching.

Add the chicken thighs and cook for a few minutes until slightly browned. Add the broth or water and bring to the boil. Turn the heat down and simmer gently for 20 minutes, or until the chicken is cooked through. Remove the chicken thighs, shred the chicken and return it to the soup.

Add the pak choy and cook for 3 minutes, or until just cooked. Season well.

Serve the soup garnished with a good sprinkling of herbs.

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