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!
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.)
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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