Asian Chicken Soup with Mushrooms and Bok Choy
A fragrant, deeply flavored broth-based chicken soup combining dried and fresh mushrooms with tender bok choy and aromatic Asian spices. This comforting bowl features poached chicken thighs in a lemongrass, ginger, and star anise-infused broth, finished with sesame oil and fresh cilantro. The layered flavors—earthy mushrooms, bright citrus notes from lemongrass, gentle heat from Thai chilis, and umami from soy sauce—create a balanced, restorative dish. Perfect for anyone seeking a lighter protein-forward meal with complex aromatics. Serve it as a standalone supper or elegant first course. This version stands out by combining both dried and fresh mushrooms for depth, using chicken thighs for richer flavor than breast meat, and building the broth base with soaking liquid from rehydrated mushrooms rather than relying solely on store-bought broth.
Ingredients
- 1 cup dried mushrooms (shiitake or mixed), soakeddried porcini or mixed dried mushroomsequal weightumami
flavor profile shifts slightly; porcini adds earthiness
- 2 cups boiling water, for soaking
- 1 Tbsp sunflower oil, virgin cold-pressed
- 2 cloves garlic, minced
- 2 inch ginger, peeled, sliced 1/8 inch thick
- 6 green onions, thinly sliced, whites and greens divided
- 1 stem lemongrass, trimmed, outer leaves removed, halved, lightly pounded1 Tbsp lemongrass paste or 1 tsp dried lemongrass powderratio notedaromatics
fresh lemongrass essential for true flavor; powder is acceptable backup
Full guide → - 6 cups chicken broth, organic
- 2 Tbsp low sodium soy sauce, or to taste(optional)
- 1 cinnamon stick, whole
- 1 star anise, whole
- ¼ tsp black pepper, ground
- salt, to taste(optional)
- 1 lb boneless skinless chicken thighs, cut into 1 inch pieceschicken breastequal weightlean protein
breast dries out faster; extend simmer to 30 min or reduce to 20 min and test doneness
Full guide → - 8 oz mushrooms, fresh, sliced
- 2 Thai chilis, wholejalapeño or Serrano1 per 2 Thai chilisheat level
heat decreases; remove seeds for milder result
- 4 cups baby bok choy, cut into 1 inch piecesspinach or other Asian greensequal weightleafy greens
adjust cooking time downward; spinach wilts in 1-2 minutes
Full guide → - 2 tsp sesame oil, toasted
- ⅓ cup cilantro, chopped
- 1 tsp sesame seeds, toasted
- 1 lime, cut into wedges
Instructions
- 1
Soak dried mushrooms in boiling water for at least 30 minutes. Remove mushrooms, discard stems, slice caps thinly, and reserve soaking liquid.
- 2
Heat sunflower oil in a large pot over medium heat. Add garlic, ginger, white parts of green onions, and lemongrass; sauté until fragrant, about 2 minutes.
- 3
Add chicken broth, reserved mushroom liquid, soy sauce, cinnamon stick, star anise, and black pepper. Bring to a slow boil.
- 4
Add chicken pieces, soaked mushroom slices, fresh sliced mushrooms, and Thai chilis. Reduce heat to simmer and cook for 25 minutes.
- 5
Add bok choy and simmer for 10 minutes. Remove lemongrass, cinnamon stick, and star anise.
- 6
Stir in sesame oil. Serve garnished with green onion tops, cilantro, sesame seeds, and lime wedges.
Tips
Reserve the mushroom soaking liquid—it concentrates earthy, umami-rich flavors that become part of your broth backbone. Don't discard it. This liquid provides depth that commercial broth alone cannot achieve.
Pound lemongrass lightly with a knife back to release aromatic oils without shredding it entirely. This step unlocks its bright, citrusy perfume into the broth while keeping pieces large enough to remove before serving.
Add bok choy in the final 10 minutes to preserve its tender-crisp texture and vibrant color. Earlier addition risks mushy, dull greens that undercut the soup's freshness.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently on stovetop over medium heat. Freeze broth and chicken up to 3 months; freeze bok choy separately if desired (texture softens upon thaw).
Prepare broth, chicken, and mushrooms through step 4 up to 1 day ahead. Reheat, then add bok choy and finish with sesame oil and garnish just before serving.
Serve in bowls as a standalone light supper or elegant first course. Pair with steamed rice, rice noodles, or crusty bread on the side.
Common Mistakes
Discard mushroom soaking liquid to avoid losing concentrated umami and earthy depth that defines this broth.
Skip pounding lemongrass to avoid muted aromatics and missed citrus notes in the final soup.
Add bok choy at the beginning to avoid mushy, dull greens that lose texture and color.
Overcook chicken thighs beyond 25 minutes to avoid tough, stringy meat; test after 20 minutes if pieces are small.
Substitutions
adjust cooking time downward; spinach wilts in 1-2 minutes
Full guide →flavor profile shifts slightly; porcini adds earthiness
breast dries out faster; extend simmer to 30 min or reduce to 20 min and test doneness
Full guide →heat decreases; remove seeds for milder result
fresh lemongrass essential for true flavor; powder is acceptable backup
Full guide →FAQ
Can I make this soup ahead of time?
Yes. Prepare broth, chicken, and mushrooms through step 4 up to 1 day in advance. Refrigerate in separate containers. Reheat broth and chicken gently, then add fresh bok choy and finish with sesame oil and fresh garnishes just before serving for best color and texture.
What if I don't have dried mushrooms?
Use an extra 227 grams fresh mushrooms (about 2.5 cups) instead. Skip the soaking step. Sauté fresh mushrooms with garlic and ginger for 3-4 minutes to develop flavor, then proceed with broth and remaining ingredients. Omit the reserved soaking liquid substitution.
Can I freeze this soup?
Freeze the broth and chicken together up to 3 months in freezer-safe containers. Bok choy becomes soft when thawed, so add fresh greens after reheating. Thaw overnight in refrigerator, reheat gently on stovetop, add new bok choy, then finish with sesame oil and garnish.
How can I adjust heat level?
Remove Thai chili seeds before adding to reduce heat, or omit chilis entirely for mild broth. For more heat, keep seeds in or add extra chilis. Serve lime wedges and chili paste on the side so diners customize their own spice level.