Ginger Chicken Soup with Bok Choy and Poached Eggs

A clear, spicy soup with ginger, garlic and soy sauce that is filling with tender chicken, mushrooms and bok choy. The poached eggs turn it into a complete meal that is low in carbohydrates.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 300 g chicken breast fillet
• 800 ml water
• 20 g fresh ginger, sliced
• 2 Stück garlic cloves
• 2 EL soy sauce
• 1 EL cooking oil
• 150 g button mushrooms, sliced
• 150 g zucchini, sliced
• 250 g bok choy
• 2 Stück eggs
• 2 Stück spring onions, cut into rings
• 1 Stück red chili, finely sliced into rings
• 0.5 Stück lime, juice
• 1 Bund coriander, roughly chopped
• salt
• pepper

Method

1. Peel the ginger and garlic, slice the ginger and lightly crush the garlic. Heat the oil in a large pot and sweat the ginger and garlic in it for 1 minute.
2. Add the water and soy sauce, bring to a boil and lower the whole chicken breast fillet into it. Simmer gently over low heat for 12 to 15 minutes until the meat is cooked through.
3. Remove the chicken from the broth, shred it into fine pieces with two forks and set aside.
4. Bring the broth back to a gentle simmer. Add the mushrooms and zucchini and cook for 4 minutes.
5. Trim the bok choy, separate the leaves and cut the stems into pieces. Cook the stems for 2 minutes, then let the leaves wilt for 1 minute.
6. Crack the eggs one at a time into a cup and carefully slide them into the barely simmering soup, one after another. Poach without stirring for 3 minutes, keeping the pot from boiling vigorously.
7. Return the chicken to the soup and warm it through briefly. Season with salt, pepper and lime juice.
8. Divide the soup between two deep bowls, sprinkle with spring onions, chili and coriander and serve immediately.