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Smoky Chicken Soup
A smoky Thai-style chicken soup with kaffir lime leaves, bok choy and bean sprouts, finished with lime juice and lemongrass, served over jasmine rice.
Ingredients
Instructions
Season the chicken thigh and grill it over medium-high heat until well browned, about 4 minutes.
Add the kaffir lime leaves, bok choy and bean sprouts, cooking until softened, about 5 minutes.
Stir in the lime juice and lemongrass for 4 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the chicken simmer for about 5 minutes so the broth deepens.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
