Chicken Soup with Caramelized Ginger
A fragrant Asian-inspired chicken soup featuring tender chicken thighs in a broth infused with caramelized ginger, garlic, and fresh herbs. The combination of soy sauce, cilantro, and scallions creates a complex and comforting flavor profile.
Ingredients
- •½ bunch cilantro
- •2 Tbsp sugar
- •1 piece ginger
- •3 cloves garlic
- •4 whole scallions
- •1½ lb chicken thighs
- •1 whole Fresno chile
- •to taste Kosher salt
- •2 Tbsp soy sauce
- •to taste black pepper
Cooking Instructions
- 1.
Gather half of cilantro into a bundle and tie together with kitchen twine. Coarsely chop remaining cilantro (stems and all); set aside for serving.
5 min
- 2.
Heat sugar and 3 Tbsp. water in a large saucepan over medium. Cook, stirring often, until sugar dissolves, about 2 minutes. Continue to cook, swirling pan occasionally, until syrup is golden amber, 4-6 minutes.
8 min
- 3.
Add ginger and cook, stirring occasionally, until ginger is softened slightly, about 5 minutes. Add garlic and pale-green and white scallion parts and cook, stirring often, until garlic is fragrant, about 2 minutes. Stir in cilantro bundle, chicken, chile, and a big pinch of salt. Pour in 8 cups cold water and bring to a boil. Reduce heat to medium-low, bring to a bare simmer, and cook, stirring occasionally, until chicken is cooked through, 10-12 minutes. Discard chile and scallions. Keep soup warm over medium-low heat.
20 min
- 4.
Transfer chicken to a plate and let cool slightly. Shred chicken and stir back into soup. Add soy sauce and stir to combine. Remove pot from heat; taste and season with salt, if needed.
10 min
- 5.
Serve soup topped with dark-green scallion parts, reserved chopped cilantro, and a few turns of pepper.
5 min
- 6.
Soup (without scallion greens or cilantro) can be made 3 days ahead. Let cool, then cover and chill.
