Instructions:

1. Sauté Aromatics:
   • In a large pot, heat oil over medium heat. Sauté minced garlic and grated ginger for about a minute until fragrant.
2. Cook Chicken:
   • Add sliced chicken to the pot and cook until no longer pink.
3. Simmer Broth:
   • Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer for about 10 minutes.
4. Add Vegetables:
   • Add mushrooms, carrots, bell peppers, bok choy, and snow peas. Cook for another 5-7 minutes until vegetables are tender.
5. Season Soup:
   • Stir in soy sauce, fish sauce (if using), rice vinegar, and sesame oil. Adjust salt and pepper to taste.
6. Serve:
   • Remove from heat and ladle into bowls. Garnish with chopped green onions.

Enjoy your hot and delicious Asian-Style Chicken Vegetable Soup!