caramelized ginger soup


This is hands down one of my favorite soups I’ve EVER made. It is insanely flavorful which, in soup land, usually means it’s intensely time consuming. Not this one! Under 30 minutes.

Are you listening, Rachael Ray?

I don’t know if she even still has that show but we’ll pretend.

What I really love about this soup is that it can be made easily vegan, and you have tons of flexibility with the add-ins. (Spoiler alert: I added ramen noodles to my bowl on a whim).

The GS has been requesting soup because he’s had a bit of a sore throat/achey thing going on. He admitted that he knows I had a similar thing a few weeks ago and didn’t complain about it. Or request soup. But I’m not mad about it because I love to get requests that give my aimless grocery store wandering some purpose.

I got a new Bon Appetit last week, and I flipped through it, taking quick pictures on my phone for grocery store inspo.

So here it is!

Caramelized Ginger Soup

adapted from Bon Appetit

2 tablespoons white sugar

3 tablespoons water

3-4 inch piece of ginger, peeled and thinly sliced

5 cloves garlic, thinly sliced

1 serrano chile (or any spicy pepper- the original recipe called for fresno)

2 tsp soy sauce

1 bunch cilantro, divided

4-5 scallions, chopped

1 1/2 lbs boneless, skinless chicken thighs

2-3 tablespoons coconut oil

5 cups water, or a mix of water and stock

In a heavy bottomed pan (I use my Dutch oven for everything) heat 3 tablespoons of water and the two tablespoons of sugar over medium heat. The sugar will dissolve and then start to bubble. Don’t stir it, just keep an eye on it and give the pan an occasional swirl. It will start to caramelize, but you don’t want to let it burn and it quickly goes from blonde to black so just watch it! And if you do burn it, no worries. Just start over with fresh water and sugar!

Once it’s in that medium brown phase, add the sliced ginger and garlic. Lower the heat, and then stir it around for 4-5 minutes to let those cook and soften. IMG_6057.JPG

Slice the serrano chile in half lengthwise, removing most of the ribs and seeds. Add that to the pan, along with about 1/4 of your cilantro. I just tied my bunch of cilantro with a little kitchen twine. Then add your liquid.

The original recipe called for 8 cups of water, but for whatever reason I did 3 cups of water and 2 cups of chicken stock. I was initially concerned that it wouldn’t have enough flavor and I was 100% wrong so you can definitely do all water, or you could sub veggie stock if you’re looking to make this vegan/vegetarian. I would recommend doing 5 cups rather than 8, though. It gave us a solid 4 servings, with a really good chicken to broth ratio.

Bring that to a simmer.

While that’s happening, heat the coconut oil in a pan. Season your chicken thighs with salt and pepper on both sides, and sear. Once they’re nice and brown, add them to the stock.


Let that cook for 10-12 minutes. At that point I removed the cilantro bundle and the pepper and tossed them out, and pulled out the chicken to shred it. Then you add the chicken back to the pot, add the soy sauce, remove from heat and you’re done!

Serve with more chopped cilantro and scallions.


This was how I instructed the GS to eat his while I was at the gym. Then in the midst of an intense Body Attack class I had the supreme vision to add ramen noodles to my own. Burpees will do that to you.


First of all, what ISN’T made better by the addition of noodles. Second of all, doesn’t that chicken look like beef?? That crazy intense stock seeps into it to give it that color.

**Author’s note: The GS just told me I need to specify that you add the ramen noodles ONLY and not the seasoning packet.**

You could very easily do this with actual beef, with tofu, or even shrimp. All that ginger and garlic and spice from the serrano really clears out your sinuses, too.

Gah I can’t wait to eat this for dinner again tonight.

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