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Author:
Kevin Curry
Shrimp Stir-fry Soup with Bok Choy
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Shrimp Stir-fry Soup with Bok Choy
Ingredients
Substitution
Note
-
1 tablespoon sesame oil
avocado oil
-
9 bok choy
chop and dice the bottom white core and chop the leaves - set aside
- 2 lemongrass stalks, chopped and splintered
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger
-
1 lb shiitake mushroom caps, sliced
- portobello or cremini mushrooms, sliced
- 1 tablespoon cracked pepper
- 6 cups low sodium chicken or seafood broth
- 2 tablespoons mirin
- 2 lb raw jumbo shrimp
Garnish
- green onion, chopped
- fresh lime
Steps
Step 1
Prepare the bok choy by trimming the very bottom of it off, then chopping off the white stems. Dice or lightly chop the stems and set aside.
If you are using lemongrass, follow this to prepare it. Peel off the outer layer, then cut into thirds. Use a heavy object to gently mash the lemongrass to release its natural oils and fragrance.
Step 2
Set a heavy bottom pan on medium heat. Add the sesame oil, and add the diced bok choy white stems along with the lemongrass once hot. Continue stirring and mixing the bok choy so it does not burn for about 3 minutes or until the edges begin to brown. Add the garlic and ginger and stir again for 1 minute.
Step 3
Add the sliced mushroom caps a little at a time to allow them to shrink and free up more space in the pot. Then, pour in the broth. Reduce the heat to a gentle simmer, then cover and cook for at least 20 minutes.
Step 4
After the cooking cycle, add the mirin, shrimp, and the remaining bok choy leaves. Continuously stir to wilt the bok choy, then turn off the heat and cover for about 10 minutes until the shrimp cooks through.
Garnish and enjoy!
This will last 3 – 4 days in the fridge in an airtight container.
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Shrimp Stir-fry Soup with Bok Choy
Kevin Curry
INGREDIENTS
-
1 tablespoon sesame oil
- avocado oil
-
9 bok choy
- chop and dice the bottom white core and chop the leaves - set aside
- 2 lemongrass stalks, chopped and splintered
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger
-
1 lb shiitake mushroom caps, sliced
- portobello or cremini mushrooms, sliced
- 1 tablespoon cracked pepper
- 6 cups low sodium chicken or seafood broth
- 2 tablespoons mirin
- 2 lb raw jumbo shrimp
Garnish
- green onion, chopped
- fresh lime
INSTRUCTIONS
-
Prepare the bok choy by trimming the very bottom of it off, then chopping off the white stems. Dice or lightly chop the stems and set aside.
If you are using lemongrass, follow this to prepare it. Peel off the outer layer, then cut into thirds. Use a heavy object to gently mash the lemongrass to release its natural oils and fragrance.
-
Set a heavy bottom pan on medium heat. Add the sesame oil, and add the diced bok choy white stems along with the lemongrass once hot. Continue stirring and mixing the bok choy so it does not burn for about 3 minutes or until the edges begin to brown. Add the garlic and ginger and stir again for 1 minute.
-
Add the sliced mushroom caps a little at a time to allow them to shrink and free up more space in the pot. Then, pour in the broth. Reduce the heat to a gentle simmer, then cover and cook for at least 20 minutes.
-
After the cooking cycle, add the mirin, shrimp, and the remaining bok choy leaves. Continuously stir to wilt the bok choy, then turn off the heat and cover for about 10 minutes until the shrimp cooks through.
Garnish and enjoy!
This will last 3 – 4 days in the fridge in an airtight container.
