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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a very filling, flavourful, oriental tasting soup. Ingredients:
3 stalks of bok choy (chinese celery) |
5 cups of bouillon or stock (miso, chicken, seafood, beef, vegetables your preference) |
2 garlic cloves, minced |
2 tbsps soya sauce |
2 tbsps lime juice |
2 tbsps freshly grated ginger |
3 green onions, chopped |
1 carrot, finely julienned |
1 cup sliced mushrooms |
1 cup of shrimps, chicken, beef, thinly sliced (whichever you prefer) |
1/4 of a 454 g package of rice vermicelli |
1 can chop suey (drained) or 1 1/2 cup fresh mung bean sprouts |
1/2 cup fresh coriander, finely chopped |
sambal oelek or curry paste (mild or spicy) to your taste |
Directions:
1. Cut up the bok choy in pieces keeping mostly the white and some of the green leaves.
2. Bring 1 litre of water to a boil and add the rice vermicelli. Let it soften for 15 minutes until ready to add to the soup. Drain.
3. In a large pot, bring the bouillon or stock, garlic, soya sauce, lime juice, ginger, green onions, carrot, sambal oelek or curry paste, mushrooms and the bok choy to a boil.
4. Lower heat to medium and cook until the bok choy is tender. (3 to 4 minutes)
5. Add the meat or seafood, rice vermicelli, chop suey or bean sprouts and simmer for 4 to 5 minutes.
6. Add the coriander on top of the soup before serving. You can adjust the ginger and curry paste before serving if you like it more spicy.
7. I sometimes add a lemongrass stalk (bruised) for more asian flavour during cooking time.
8. Enjoy!
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