Asian Chicken And Bok Choy Soup

1. 1

   Add the oils to a wok or Dutch oven heated over medium high. Add the grated carrot and saute for a few minutes, then add the garlic and ginger and stir until fragrant.

2. 2

   Pour in the chicken broth, rice wine vinegar, oyster, soy and fish sauces to the broth. Raise the heat and cook until starting to boil, then add the chicken tenders and sliced chile pepper.

3. 3

   Reduce the heat to medium and cook at a low simmer until the chicken is cooked through, about 10 to 15 minutes depending on the thickness. Remove the chicken from broth and set aside until cool enough to handle.

4. 4

   Meanwhile, add the bok choy and green onion to the broth. Optionally, add the Sambal Oelek if you like a little spicy. Simmer until greens are just tender, about 5 minutes.

5. 5

   Shred the chicken tenders with forks, then add back to the pot until warmed through.

6. 6

   Serve in bowls with a lime wedge for squeezing into the soup, to taste.

* Per serving · 4 servings · Values may vary.