Simple Korean Chicken Soup

Korean Chicken Soup

There's a little restaurant in town that I've driven by probably one hundred times, if not more. It's in a small strip mall but it's always been a bit of a conundrum to me because it's called "Cup Of Peace" (you think coffee or tea shop, right?) but then it has a flashing "Authentic Korean Food" sign in the window. Its the kind of shop that displays its menu in the window, with big pictures of each dish that were probably taken with someone's phone. 

The shop has been there for some time, longer than I can remember, but I've never heard anyone say "I got the best chicken from Cup o' Peace for lunch," or "We always go to Cup of Peace before the movies," so you cant really blame me for never giving it a second thought. And when I planned a lunch date with a friend, and then we realized that the restaurant we had planned on going to was closed that day, you can't really blame me for being slightly skeptical. 

Korean Chicken Soup

And I was still skeptical after I had ordered, and taken a seat in a creaky wooden chair across from my friend. Other than the three people behind the counter, we were alone. It was really sort of nice-- the pfectvplace to catch up. Rosa got her food first, and the smell of her dish made me remember my appetite. I forgot my skepticism and when my dish hit the table, I was psyched. I had been craving a big, brothy bowl of soup with veggies and chicken, and the sesame scented bowl in front of me was totally going to hit the spot -- I knew that before I even lifted up my spoon. 

Korean Chicken Soup

The spicy broth was so good that I wasn't even halfway through the bowl when I decided to go home and try to make it myself. And to think, I would've just gone on, passing that little strip mall without batting and eye. Now, this soup is going to be one of my go-to feeling under the weather (or just in need of some extra coziness) soup. 

So, what I'm trying to say is, give it a chance! That odd restaurant you pass by every week, that new dish you've never tried, or even this soup. You never know where you're going to find little bowls of treasure like this one! 

Korean Chicken Soup

Simple Korean Chicken Soup

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

This soup is super simple, but gets a load of flavor from a dash of sesame oil and a spoonful of chile paste.

Serves: 4   |    Total Time:



Ingredients:

  • 1 pound chicken breast
  • 1 tablespoon coconut oil
  • 1 large zucchini
  • 1 large summer squash
  • 3 stalks green onion
  • 2 large cloves garlic
  • 1 inch ginger
  • 2-3 teaspoon chili garlic paste
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce or coconut aminos
  • 6 cups bone broth / chicken broth
  • 1/2 teaspoon salt (skip this if broth is salted)
  • 1/4 cup sesame seeds

Directions:

  1. Heat coconut oil over medium heat in the bottom of a soup pot (or Instant Pot, if you plan on cooking your soup there). Once oil is hot, place chicken in the pot. Cook on 1 side for 7-10 minutes, then flip. Cook on second side until chicken is cooked through: meat should no longer be pink and juices should run clear. Using a slotted spoon, lift chicken out of pot and set on cutting board to cool for a few minutes.
  2. Meanwhile, slice the zucchini and summer squash into thin half moon shapes. Dice the green onion, and minced the garlic and ginger. Place all of them in the soup pot.
  3. Once the chicken is cool enough to handle, use a serrated knife to dice it into bite-sized pieces. Return to pot.
  4. Add chili garlic paste, sesame oil, soy sauce or coconut amigos, broth, and salt to pot. Place lid on pot. If using an Instant Pot/Pressure Cooker, turn to the “Soup” setting and set timer to 1 minute. If cooking on the stove top, bring soup to a simmer and cook until zucchini is tender and cooked through.
  5. To serve, ladle soup into bowls and sprinkle with sesame seeds.