BOK CHOY RECIPE SOUP RECIPES

Name: Vietnamese Chicken Meatball Soup with Bok Choy
Prep time: 45 min
Cook time: 6 h
Total time: 6 h 45 min
Yield: 8 servings (about 2-1/2 quarts).
Cuisine: Asia, Vietnamese
Ingredients: 1/4 cup panko bread crumbs; 1/4 cup finely chopped onion; 1 large egg, lightly beaten; 2 serrano peppers, seeded and minced; 1 garlic clove, minced; 1/2 pound ground chicken; 2 tablespoons peanut oil; SOUP:; 6 cups chicken or vegetable stock; 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained; 1 small onion, cut into thin strips; 1 cup bok choy leaves, cut into 1-inch strips; 1 cup fresh baby carrots, julienned; 1 cup julienned roasted sweet red peppers; 3 serrano peppers, julienned; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 cup panko bread crumbs, optional; 1 large egg, beaten

VIETNAMESE CHICKEN MEATBALL SOUP WITH BOK CHOY RECIPE: HOW ...

Vietnamese Chicken Meatball Soup with Bok Choy Recipe: How ... image

Throughout Vietnam there are many kinds of soups, “canh,” served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it's also great packed in a Thermos for lunch. It's the perfect bok choy soup, too! —Brenda Watts, Gaffney, South Carolina

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 45 minutes

Prep Time 45 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings (about 2-1/2 quarts).

Number Of Ingredients 19

Ingredients

1/4 cup panko bread crumbs
1/4 cup finely chopped onion
1 large egg, lightly beaten
2 serrano peppers, seeded and minced
1 garlic clove, minced
1/2 pound ground chicken
2 tablespoons peanut oil
SOUP:
6 cups chicken or vegetable stock
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 small onion, cut into thin strips
1 cup bok choy leaves, cut into 1-inch strips
1 cup fresh baby carrots, julienned
1 cup julienned roasted sweet red peppers
3 serrano peppers, julienned
2 garlic cloves, minced
1/2 teaspoon salt
1/4 cup panko bread crumbs, optional
1 large egg, beaten

Steps:

In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into 3/4-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain. Transfer to a 4- or 5-qt. slow cooker., Add stock, tomatoes, onion, bok choy, carrots, red peppers, julienned serrano peppers, garlic and salt. Cook, covered, on low 6-8 hours or until meatballs are cooked through and vegetables are tender. If desired, stir in panko. Without stirring, drizzle beaten egg into slow cooker. Let stand until egg is set, 2-3 minutes. Freeze option: Before adding egg, cool soup. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Without stirring, drizzle beaten egg into soup. Let stand until egg is set, 2-3 minutes.

Nutrition Facts : Calories 147 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 836mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 10g protein.

SPICY SHRIMP AND BOK CHOY NOODLE BOWL RECIPE - FOOD NETWORK

Spicy Shrimp and Bok Choy Noodle Bowl Recipe - Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Steps:

Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

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