Asian-Style Coriander Soup
Asian-Style Coriander Soup
Ingredients
- 3 stalks bok choy
- 5 cups (1.25 litres) chicken broth
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) sherry (optional)
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) lime juice
- 1 tablespoon (15 ml) fresh ginger, grated
- 3 green onions, chopped
- Sambal oelek or Harissa, to taste
- 1 cup (250 ml) sliced mushrooms
- 1 cup (250 ml) prawns
- 1/4 package 454 g rice vermicelli
- 1 cup (250 ml) bean sprouts
- 1/2 cup (125 ml) fresh cilantro, chopped
Instructions
- Finely chop the greenest part of the bok choy. Cut the white and fleshy part lengthwise into thirds. Set aside.
- In a saucepan, bring the chicken broth, garlic, sherry, soy sauce, lime juice, ginger, green onions, sambal oelek, mushrooms and bok choy (white and green parts) to a boil.
- Cover and simmer until the bok choy is tender.
- Add the shrimp, rice vermicelli and bean sprouts. Let simmer for 2 to 3 minutes. Garnish each bowl with cilantro.
Asian-Style Coriander Soup