Ingredients
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Scale
- 2 tablespoons canola oil
- 3 cloves garlic, thinly sliced
- 1 large carrot, thinly sliced
- 5 cups chicken broth (homemade or store-bought)
- 1 tablespoon Maggi Seasoning
- 1 tablespoon fish sauce
- 1 1/2 teaspoons ground white pepper
- 1 bunch bok choy, leaves and stems, chopped
- 3 green onions, large slices
- 1 cup fresh parsley, stemmed
- 1 cup fresh cilantro, stemmed
- 1 14-ounce package silken tofu, cubed
- 1 large boneless-skinless chicken breast, thinly sliced
Instructions
- In a Dutch oven or soup pot, heat the oil over medium-high heat. Add the garlic slices to the pot and sauté until fragrant. Add the sliced carrots and sauté until both start to soften. Pour in the chicken broth and stir. Add in the Maggi seasoning, fish sauce, and white pepper. Bring to a boil, lower to a simmer and partially cover for 10 minutes.
- Uncover and add in the bok choy, green onions, parsley, and cilantro. Stir until wilted, about three minutes. Right before you’re ready to serve, add in the tofu and chicken. The chicken will cook quickly in the hot broth, about 5 minutes. Stir the soup thoroughly and serve immediately.
- Optional: Serve with steamed white rice.
Notes
- Don't throw away the stems of the bok choy! They add a really nice crunch to this soup.
- Try adding other vegetables to this soup to see how it tastes. It can also be served vegetarian, without the chicken.
- I didn't add noodles to this soup, but you can certainly thrown in some rice noodles to make it hardier!
- The silken tofu keeps this soup really light, but you can always use a block of soft tofu if you can't find the silken version.
- Make this in advance, store it in the fridge or freezer.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Stove Top
- Cuisine: Asian
Nutrition
- Serving Size:
- Calories: 333
- Sugar: 3.8 g
- Sodium: 697.4 mg
- Fat: 16.9 g
- Carbohydrates: 15.7 g
- Protein: 34.1 g
- Cholesterol: 49.6 mg
