vietnamese bokchoy shrimp soup

vietnamese bokchoy shrimp soup

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This vietnamese bokchoy shrimp soup just makes you feel healthy. I mean take a gander at the ingredients. Nothing in there that’s not good for your digestive system!

Now it’s not a big deal to make it. I’ve been adventuring into more Asian foods in the past 18+ months. Trust me, growing up in West Virginia, I’d never really even tasted anything Asian and the only Viet Nam I’d heard of was the one that my brother was sent to as a young draftee infantry soldier.

For a while I thought Asian food, like Vietnamese, was ‘too complicated’ to make. Oh, was I wrong! And, now with the abundance of markets and even traditional grocers who stock ethic ingredients, we’re all able to travel the globe without leaving our kitchens.

So grab the list of ingredients. And, have at this wonderful soup that will make you feel like you’re somewhere in the beautiful country of VietNam. Here’s to adventurous palates!

PS: Yet another palate pleaser recipe that I highly recommend!! Ground Chicken Chorizo Italian Meatballs

xoxo ~peace & namaste~ ally

vietnamese bokchoy shrimp soup

vietnamese bokchoy shrimp soup

Yield: 4+ servings (depending upon size)

Ingredients

  • 10-15 shrimp, large, deveined, tails off but reserved
  • 2 Tbl. Oil, canola
  • 2 large garlic cloves, peeled and sliced thinly
  • 1 (14.5 oz.) can chicken broth + 1 cup water
  • 2 tsp. fish sauce
  • 2 tsp. soy sauce
  • ¼ tsp. red chili flakes
  • ¼ tsp. white pepper
  • 2 tsp. ginger, freshly grated
  • 6 green onions, with tops sliced thinly
  • 1 ½ cup white mushrooms, sliced
  • 2 cups bokchoy, sliced with greens
  • 1 lime, sliced in wedges
  • ¼ cup fresh basil, chopped (if you can find Thai basil, awesome. If not, sweet basil works.)

Instructions

  • In a heavy medium-sized pot on medium heat, put the oil and garlic slices. Sauté about 2-3 minutes stirring so it doesn’t burn. Add the shrimp tails and cook about 3 minutes. Remove the tails and discard.
  • Add the chicken broth, water, fish sauce, soy sauce, chili flakes, pepper, and ginger. Blend. Cover with a lid and cook about 5 minutes.
  • Turn heat to medium low. Add the green onions, mushrooms, bokchoy. Blend. Cover with the lid and let it cook about 5-7 minutes.
  • Add the shrimp and basil, cover and steam about 5 minutes.
  • When serving squeeze a lime wedge into the individual soup servings.
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vietnamese bokchoy shrimp soup

6 Comments

  1. Joe Heitkamp

    Ally,
    I stumbled upon you on the internet as well….I love making soups and have been looking for a shrimp and bokchoy soup recipe. I just made your Vietnamese bokchoy and shrimp soup and was blown away at how delicious and easy your recipe was to make….the flavors and heat just exploded my palate. This will definitely become one of my weekly soups to make, soup for the soul! I did substitute shiitake mushrooms as that was all I had on hand. I will explore more of your recipes.
    Cheers!

    • Hi, Joe!! You have made my day!! THANK YOU! Annnnnd, to be blown away by this recipe for bokchoy shrimp soup just makes me giddy! Thank you, again…and, you must be a pretty darn good cook! I totally LOVE shitake mushrooms, and using what you have available is the mark of a versatile excellent home chef! I am so delighted you stumbled upon me! Please come hang out again and again…and thanks for taking the time to leave this dear comment, my friend! ~ally

      • Ally, I love this soup, and now I have my son making it as well! We are both soup fanatics…..I started experimenting with making one of my other favorite soups, and that is Hot & Sour….I was hoping you had a recipe as I have been tweaking some other on-line recipes. The recipes I have tried had entirely too much egg and I am still trying to replicate the better Hot/Sour soups I have found around St.Louis…..Any thoughts?

        • Dear Joe! You have made my day (as I leave for Pasadena and the Rose Parade!). THANK YOU! And, pass on big hugs and thanks to your son! We love soups, too! And, while I don’t have a Hot & Sour, you have thrown out a challenge to me. When I return from this assignment, I’ll be experimenting w/creating hot/sour soups. If you have any other preferences w/this type soup, please let me know any culinary/palate details! Happy New Year, my friend, and thanks for all your super support and sharing the AK luv! xoxo ~ally

  2. Just a thought, if you can’t find thai basil a mix of 2 parts sweet basil to 1 part italian parsley comes pretty close

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