Tonight for dinner I am making my Asian salmon with bok choy! Last night I made a roasted chicken so I thought I would also prepare a chicken soup using an Asian twist! I made my own stock and it was super easy using my pressure cooker but you can also use 8 cups of chicken broth!
Heat a large cast iron pan or soup pot over medium-high heat with oil. Add onion, celery and carrots and sauté for 2 minutes. Then add in garlic and ginger and let cook for about 30 seconds. Add the chicken and stock. Bring to a boil.
Lower to a simmer and add in coconut amines, cabbage, bok chou, lime juice, salt and pepper. Let simmer for about 15 minutes.
Before serving add in green onions then enjoy!