Spicy Green Chile And Bok Choy Soup Food

BABY BOK CHOY SOUP WITH GARLIC AND GINGER

Steps:

• In a large pot over medium heat, add oil, garlic and shallots. Cook for 3-4 minutes, until onions are translucent and garlic is fragrant.
• Add broth, soy sauce, ginger and shiitake mushrooms and bring to a boil. Lower heat to low, cover and simmer for 20 minutes.
• Add bok choy and cook for 5 minutes, until tender. Turn the heat to very low and cover.
• Meanwhile, bring another pot of water to boil and turn the heat off. Add rice noodles, cover and let sit for a few minutes until they have softened. There should be instructions on the package - the average soaking time is around 6-7 minutes.
• Drain and divide noodles among two bowls.
• Add broth and baby bok choy to the noodles and top with a little sambal oelek (about 1/4-1/2 teaspoon - a little goes a long way, it's very hot!)
• Serve.

BOK CHOY AND CHICKEN SOUP

Steps:

• Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, add chicken, and cook at a bare simmer until a thermometer inserted into thickest part of meat reaches 160 degrees, about 13 minutes. Remove chicken from broth. When cool enough to handle, tear into 1-inch pieces and divide among 4 bowls.
• Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Ladle soup over chicken and sprinkle with scallion greens. Serve with lime wedges.

SALMON AND BOK CHOY GREEN COCONUT CURRY

Steps:

• Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
• Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
• Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
• Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).

SPICY SESAME BOK CHOY

Steps:

• In a medium bowl, whisk together the gochujang, chile powder, sugar, sesame oil, vinegar, salt and 1 teaspoon cold water. Pull apart the leaves of the bok choy and wash and dry well. Add the bok choy to the bowl with the dressing and toss gently to coat. Sprinkle with sesame seeds and serve immediately.

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

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.

SPICY BOK CHOY AND MUSHROOM SOUP

Steps:

• In large pot add everything except noodles, include the spice packet and veggie packet from the ramen noodle package.
• Bring to a boil -- then simmer until vegetables are soft.
• In another pot cook the ramen noodles.
• Then add to soup. Heat through and serve.
• Enjoy!

MUSHROOM BOK CHOY SOUP

Steps:

• Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.