vietnamese bokchoy shrimp soup
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!
Shrimp and Crab Soup Recipes
Nothing’s better than seafood soups. And, two of my favorite types of seafood are shrimp and crab!
How to Make Shrimp Soup
Making shrimp soup is so easy. That’s because your shrimp cooks so dang fast. So, it’s going to be the very last thing you put into the soup.
Soups with Shrimp Recipes
Shrimp soup recipes come in all kinds of varieties. From Italian and Cajun to Jamaican and Asian. And, there’s nothing better than Asian!
Asian Soup Recipes
The countries of Asia all share their own versions of Asian soup recipes. And, soups are big in Asia. Spending a month in Asia showed me that fact. I mean even for breakfast I ate some kind of Asian soup and it was always delicious! This Vietnamese shrimp soup won’t disappoint!
Vietnamese Shrimp Soup
While the Vietnamese love their noodles I decided to omit noodles from my shrimp soup. You can certainly add them to this recipe.
Vietnamese Shrimp Noodle Soup Recipe
Vietnamese cuisine is characterized by a lot of rice, noodles, fresh vegetables and herbs. These ingredients make Vietnamese food one of the healthiest in the world. And, this soup recipe has loads of most of these wonderful ingredients.
Shrimp Soup Recipes
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!
Asian Soups
You’ve got to check out some of my other Asian soups!
This Vietnamese shrimp soup will simply make your feel like you're healthier! It's got so much flavor and will explode your palate, in a good way! 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 chicken stock/water, seasoning mixture/pepper, fish sauce, soy sauce, chili flakes, and ginger. Blend. Cover with a lid and cook about 3 minutes. Turn heat to medium low. Add the green onions, mushrooms, and bokchoy. Blend. Cover with the lid and let it cook about five minutes. Add the shrimp and basil/parsley, cover and cook about 5 minutes. When serving squeeze a lime wedge into the individual soup servings. and top with a soft boiled egg (optional). Have an array of additional toppings for the soup.
vietnamese bokchoy shrimp soup
Ingredients
Instructions
The word “blend” is in the recipe twice but the pictures don’t make it seem like you used a blender. Can you elaborate?
Planning to make this tomorrow. Thanks!
Hi, Matt…the word ‘blend’ means to mix by hand. I’m not referring to a ‘blendER’. Thanks for pointing that out. I’ll make sure I clarify in the future, my friend. Enjoy…it’s a great soup! And, I sincerely appreciate your coming to visit me here at AK and hope you do again and again! ~ally
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
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
Hi, Jon! Thai basil has licorice notes. You could use tarragon or some star anise along w/the sweet basil. Fennel also has licorice hints. Here are a couple of links that can help w/your question. I’m sure whatever you do it’s going to be great!! Thanks for stopping by! xo ~ally
https://www.spiceography.com/thai-basil-substitute/
http://www.gourmetsleuth.com/ingredients/detail/thai-basil