Shrimp and Bok Choy Tonkinese Soup
Print Category Asian and Oriental Thematic No thematic Source IGA Evaluation
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Click to enlarge Ingredients
- 1 bag (250 g) thin rice noodles (vermicelli)
- 1 L (4 cups) sodium-reduced chicken bouillon
- 500 mL (2 cups) water
- 30 mL (2 tablespoons) red curry paste
- 45 mL (3 tablespoons) fish sauce
- 10 mL (2 teaspoons) hot pepper sauce (Tabasco)
- 45 mL (3 tablespoons) lime juice
- 4 mini bok choys, halved lengthwise
- 1 bag (340 g) frozen peeled, deveined raw shrimp (size 51-60)
- Fresh basil leaves
Preparation
- In a saucepan, cook rice noodles according to package instructions. Drain and reserve. In the same saucepan, blend chicken bouillon, curry paste, fish sauce, hot pepper sauce and lime juice. Bring to a boil over high heat.
- Reduce heat to medium-high. Add bok choy and shrimp. Allow soup to simmer for 3 minutes, or until shrimp are pink and cooked. Divide rice noodles among four large soup bowls. Ladle soup broth over top, distributing shrimp and bok choy equally among bowls. Garnish with basil leaves at serving time.
Cook commentary
Serves: 4
* Bok choy is a variety of Chinese cabbage. The white stems are somewhat like celery and the green leaves are similar to spinach.
Variation : For a completely vegetarian version of the soup, replace shrimp by tofu cubes and the chicken bouillon by vegetable bouillon.
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