Photo by Chelsie Craig
A feel-good classic with a new lease on life, this sinus-clearing broth starts with ginger softened in savory caramel.
- 4 servings
- 1/2 bunch cilantro, divided
- 2 Tbsp. sugar
- 1 (6") piece ginger, peeled, thinly sliced into rounds
- 3 garlic cloves, thinly sliced
- 4 scallions,pale-green and white parts left whole, dark-green parts thinly sliced lengthwise
- 1 1/2 lb. skinless, boneless chicken thighs
- 1 Fresno chile, halved, seeds removed
- Kosher salt
- 2 Tbsp. soy sauce
- Freshly ground black pepper
- Gather half of cilantro into a bundle and tie together with kitchen twine. Coarsely chop remaining cilantro (stems and all); set aside for serving.
- Heat sugar and 3 Tbsp. water in a large saucepan over medium. Cook, stirring often, until sugar dissolves, about 2 minutes. Continue to cook, swirling pan occasionally, until syrup is golden amber, 4–6 minutes.
- Add ginger and cook, stirring occasionally, until ginger is softened slightly, about 5 minutes. Add garlic and pale-green and white scallion parts and cook, stirring often, until garlic is fragrant, about 2 minutes. Stir in cilantro bundle, chicken, chile, and a big pinch of salt. Pour in 8 cups cold water and bring to a boil. Reduce heat to medium-low, bring to a bare simmer, and cook, stirring occasionally, until chicken is cooked through, 10–12 minutes. Discard chile and scallions. Keep soup warm over medium-low heat.
- Transfer chicken to a plate and let cool slightly. Shred chicken and stir back into soup. Add soy sauce and stir to combine. Remove pot from heat; taste and season with salt, if needed.
- Serve soup topped with dark-green scallion parts, reserved chopped cilantro, and a few turns of pepper.
- Do Ahead
- Soup (without scallion greens or cilantro) can be made 3 days ahead. Let cool, then cover and chill.
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