Ginger Chicken Soup with Yuzu Kosho

Ingredients

• 1 medium yellow onion
• 5 medium scallions, divided
• 1 (2-inch) piece ginger
• 2 medium lemons, divided
• 1 tablespoon neutral oil, such as canola
• 1 teaspoon toasted sesame oil
• 7 cups water
• 3 pounds bone-in, skin-on chicken thighs (7 to 8)
• 1 medium jalapeño, for garnish (optional)
• 2 teaspoons ground ginger
• 3 tablespoons yuzu kosho
• 2 cloves garlic
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fish sauce
• 1 tablespoon chicken bouillon powder, such as Lee Kum Kee
• Cooked rice or somen or rice noodles, for serving (optional)

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag