Shrimp and Bok Choy Soup
Shrimp and Bok Choy Soup was my favorite of the three Asian soups I created for a JSL Foods Challenge. The other two are a Chicken Stir Fry Soup and a Spicy Beef and Mushroom Asian Soup. They are both great too but this one is amazing!
The soup was so rich with flavor and I loved these Udon noodles although I kept wanting one more bowl! These noodles are available at Target and Albertsons. I grab a couple packs each trip to Target now. I also suggest you follow them online and on their social media for even more yumminess!
Website: http://www.jslfoods.com/
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Twitter: https://twitter.com/JSL_Foods
The Soup is started with a box of seafood stock and just adding flavor from there. If you cant find Keffir lime leaves just leave them out. I have a Keffir lime tree in my yard. They do add a nice layer of flavor to the soup but you wont be missing out to badly if you don’t have them. Now lets make some soup!
Shrimp and Bok Choy Soup Recipe
Ingredients:
1 pound shrimp, deveined and shells removed (save the shells)
1 tablespoon sesame oil
4 cups seafood stock (1 box)
3 Keffir Lime leaves
1 teaspoon fresh chopped ginger
1 teaspoon chopped garlic
3 cups baby Bok Choy
1 cup chopped green onion
1 cup orange bell pepper
1 package Udon original noodles
3 soft boiled eggs
Strips of Nori for garnish (optional)
Directions:
In a medium sized pot add your shrimp shells, seafood stock, Keffir lime leaves, ginger, and garlic. Cook for 10 minutes and strain. Place your new stock back own the stove on medium heat. Discard the shrimp shell and leaves mixture you strained.
In a skillet over medium high heat add sesame oil until it starts to ripple. Add some shrimp, don’t over crowd the pan, and cook until cooked. about 3 minutes on each side.
Add the shrimp to the stock. Now cook the bell pepper in the same skillet as the shrimp until its tender. Add the Bok Choy and cook until it begins to wilt down some. Add this to your stock along with the green onion and 1 package of the Udon noodles and seasoning package. Cook for 5-7 minutes. Serve with 1/2 a boiled egg and small strips of the Nori for garnish. Now Enjoy!
- 1 pound shrimp, deveined and shells removed (save the shells)
- 1 tablespoon sesame oil
- 4 cups seafood stock (1 box)
- 3 Keffir Lime leaves
- 1 teaspoon fresh chopped ginger
- 1 teaspoon chopped garlic
- 3 cups baby Bok Choy
- 1 cup chopped green onion
- 1 cup orange bell pepper
- 1 package Udon original noodles
- 3 soft boiled eggs
- Strips of Nori for garnish (optional)
- In a medium sized pot add your shrimp shells, seafood stock, Keffir lime leaves, ginger, and garlic. Cook for 10 minutes and strain. Place your new stock back own the stove on medium heat. Discard the shrimp shell and leaves mixture you strained.
- In a skillet over medium high heat add sesame oil until it starts to ripple. Add some shrimp, don’t over crowd the pan, and cook until cooked. about 3 minutes on each side.
- Add the shrimp to the stock. Now cook the bell pepper in the same skillet as the shrimp until its tender. Add the Bok Choy and cook until it begins to wilt down some. Add this to your stock along with the green onion and 1 package of the Udon noodles and seasoning package. Cook for 5-7 minutes. Serve with 1/2 a boiled egg and small strips of the Nori for garnish. Now Enjoy!
