Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 1 tablespoon (15ml) vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon (15g) fresh ginger, grated
  • 2 carrots, sliced
  • 1 bell pepper (red or green), diced
  • 4 cups (960ml) chicken broth
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15g) chili paste or sriracha (adjust for spice preference)
  • 1 teaspoon (5g) ground cumin
  • Salt and pepper to taste
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon (5g) fresh cilantro, chopped (for garnish)

Instructions:

  1. Heat the vegetable oil in a large pot over medium heat. Add chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
  2. In the same pot, add diced onion, and sauté until translucent, about 3-4 minutes. Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.
  3. Add sliced carrots and diced bell pepper; cook for an additional 3-4 minutes until slightly softened.
  4. Return cooked chicken to the pot. Pour in the chicken broth, soy sauce, chili paste, and ground cumin. Stir well.
  5. Bring to a boil, then reduce heat to low. Simmer for 10-15 minutes until chicken is fully cooked and flavors meld together.
  6. Taste and adjust seasoning with additional salt, pepper, or chili paste if desired.
  7. Ladle soup into bowls, and garnish with sliced green onions and cilantro. Enjoy!