This bok choy recipe is one of my favorites. Bok choy is a type of cabbage, and quite versatile. It’s easily found in markets and sold in several shapes and sizes under the name bok choy ranging from dinky baby bok choy to larger size “white cabbages” that I like to use in soup. A printable copy of this Bok Choy Soup Recipe can be found at http://www.myfoodchannel.com/bok-choy-recipe/
Give this bok choy recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:
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Bok Choy Recipe Ingredients:
1 large BOK CHOY (rough chopped)
2 medium SWEET POTATOES (cubed)
1 medium ONION (chopped)
CHILI PEPPERS (to taste)
2 Tbsp GINGER (sliced, minced)
5-7 cloves GARLIC (chopped)
1 Tbsp CORIANDER POWDER
1 tsp MANGO POWDER
1 tsp LEMONGRASS POWDER (or sub. fresh lemongrass)
1 can COCONUT MILK
½ cup fresh BASIL (chopped)
SALT and PEPPER to taste
WATER enough to cover ingredients
Bok Choy Recipe Directions:
In a soup pot, heat oil on medium high heat and add the ginger, garlic, chili peppers (or jalepenos, or whatever your favorite heat is–or no heat if you wanna skip the bite), and onion.
Saute for a minute or two and then add in the corriander, mango powder, and lemongrass powder (if using fresh lemongrass, add in with onions). Mix well and saute for another minute.
Add in sweet potatoes, skinned and cubed into ½ inch peices.
Add one 13.5 oz can of coconut milk and 1 can of water.
Bring pot to a boil, then reduce to a simmer and let cook for 5-6 minutes.
While pot simmers, separate the bok choy stalks from the leaves and wash well.
When the 5-6 minutes are up, add in the bok choy stalk bottoms and mix well. Add more water if needed. The water should be just enough to cover the soup ingredients, add sparingly.
Bring pot back to a simmer, cover and let cook for another 2 minutes.
Add salt and pepper to taste.
Stir in the bok choy leaves and cook for 1 minute.
Stir in the fresh chopped basil and remove from the heat.
And that’s it.
Eat it when you wanna eat it.
Soup is a great opportunity to clean out the fridge, so experiment with adding other veggies. I often add carrots and bell pepper.
Give this bok choy recipe a try and let me know what you think, and bon appé***!
The music is “Off to Osaka” by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
“Cool Intro” by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: