Kimchi Chicken & Rice Soup
Servings
4
servings
Cook Mode
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Ingredients
6 Cups chicken stock
3 green onions, chopped
3 Cloves garlic, minced
1 Knob fresh ginger, grated
3 Cups aged kimchi, chopped
1/2 Cup kimchi brine
2 Cups leftover rice
2 Cups cooked, shredded chicken
bok choy, chopped
Cilantro (for topping)
chili crisp
Lime
Directions
- In a pot over medium heat, add a drizzle of olive oil. Add the green onion, garlic and ginger. Cook until fragrant, about 3 minutes.
- Add the kimchi, brine and stock to the pot. Bring to a simmer then add in the rice and chicken.
- After about 10 minutes, add in the box chop and simmer until wilted.
- Transfer to a bowl. Top with chopped cilantro, chilli crisp and fresh lime juice.
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