Description

A light and creamy chicken soup made with sesame oil, tahini, coconut cream, bok choy, mushrooms, and tender chicken chunks for a nourishing and flavorful meal.

Ingredients

1 large or 2 small leeks, cut in half lengthwise and into half moon slices

1 tablespoon sesame oil

1 pound boneless skinless chicken breasts, cut into bite-sized chunks

2 portobello mushrooms, cut into bite-sized chunks (similar size to chicken)

1 teaspoon salt

1 bunch bok choy

1 garlic clove, minced

1 teaspoon ground ginger

4 cups chicken stock

1 can coconut cream

1/2 cup tahini paste

1 teaspoon soy sauce (use Crystal® Soy Sauce or similar alcohol-free option)

1 teaspoon fish sauce

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Instructions

1. Heat sesame oil over medium in a large heavy-bottomed pan. Add chicken and leeks and sauté until chicken starts to turn white.

2. Add mushroom chunks and cook another 8–10 minutes, or until chicken is almost cooked through.

3. Remove greens from bok choy and set aside. Cut stalks into 1/4” pieces. Cut greens into bite-sized strips.

4. Add bok choy stalks, minced garlic, and ground ginger to pot with mushroom and chicken. Cook another minute, or until garlic becomes fragrant.

5. Pour in chicken stock, cover, and cook another 8 minutes.

6. Blend tahini paste, coconut cream, soy sauce, and fish sauce in a large bowl.

7. Add bok choy leaves and tahini paste mixture to pot.

8. Cook a few minutes until the soup is creamy and bok choy has started to wilt.

9. Serve with a sprinkle of sesame seeds.

Notes

This soup is best served hot with sesame seeds as garnish.

Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for 2 months.

Reheat gently over medium-low heat, stirring to maintain creamy texture.

Add extra chicken stock if the broth becomes too thick after storage.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian-inspired