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This light and zesty bok choy shrimp soup is my weeknight go-to when I want something nourishing yet super quick. The broth is fresh with lemon and ginger and loaded with vibrant greens. Nothing beats tucking into a big steaming bowl and knowing it took less than half an hour from kitchen to table.
The first time I put this together I had only bok choy and frozen shrimp in the fridge. It instantly became my favorite rainy day comfort after tasting how bright and satisfying it turned out.
Ingredients
- Raw prawns: Provide natural sweetness and protein. Always choose firm fresh or frozen ones
- Bok choy: Brings gentle crunch and a subtle grassy note. You can swap in swiss chard or even frozen peas if needed
- Fresh ginger and garlic: Add a clean aromatic warmth. Seek out plump unwrinkled ginger for best flavor
- Spring onions and shallots: Give the broth a gentle oniony lift. Look for firm bulbs and vibrant greens
- Lemon: Adds tangy brightness. Use fresh lemon juice and slices for garnish
- Nuoc Mam or fish sauce: Enriches the soup with savory depth. Choose a reputable brand for balanced saltiness
- Coriander leaves: Offer a final pop of herby freshness
- Neutral oil: Like sunflower or corn oil keeps flavors clear and clean during sautéing
- Small red chilies: Bring gentle heat. Go for bright shiny chilies for best flavor
Step-by-Step Instructions
- Prepare the Prawns:
- Twist off each prawn head and carefully peel away the shells. Run a sharp paring knife along the back of each prawn and pull out the black digestive thread. Rinse the prawns thoroughly and pat them dry
- Build the Broth Base:
- Heat your choice of neutral oil in a large wide saucepan over high heat. Add the prawn heads and shells along with the garlic and shallot. Stir fry them briskly for about three minutes until everything turns pink and is lightly golden. This step develops a deep seafood flavor for your soup
- Infuse with Aromatics:
- Pour in the water. Add chilies, sliced ginger, and half the coriander. Simmer very gently for twenty minutes adjusting the heat so it does not boil over. This lets the flavors mingle and infuse every drop
- Strain for Clarity:
- Carefully pour the broth through a fine strainer into a clean pot. Discard all the solids so you have a clear richly flavored broth. This gives your soup a refined professional touch
- Season the Broth:
- Return the clear broth to the stove. Stir in Nuoc Mam fish sauce and fresh lemon juice. Taste the soup and add more seasoning if you like. A bit more lemon brightens flavors nicely
- Cook the Greens:
- Add chopped bok choy to the hot broth. Cook for two minutes so they soften while staying crisp and green. You want the texture to be vibrant not mushy
- Finish the Soup:
- Tumble in the cleaned prawns. Simmer gently for two more minutes until the prawns just curl and turn pink. Serve right away with spring onion and more fresh coriander, lemon wedges on the side
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I always reach for extra ginger and lemon for an extra zing. My kids have learned to love making the broth with me. We enjoy counting how many prawns go into each bowl together.
Storage Tips
Leftover soup will keep covered in the refrigerator for up to two days. If you use other greens that soften quickly like spinach add those when reheating for best texture. Reheat gently so prawns stay tender.
Ingredient Substitutions
Use frozen or fresh shrimp or sub peeled deveined prawns. Swiss chard, spinach or a bag of frozen peas make great swaps for bok choy. If you don't have nuoc mam sauce, try any reputable fish sauce or even light soy sauce for a different twist.
Serving Suggestions
Serve this soup piping hot with a side of steamed rice or a crusty baguette for extra comfort. Sprinkle extra spring onion and a big squeeze of lemon at the table for more freshness. This soup stands well solo but shines alongside other light Asian inspired salads.
Cultural Context
This recipe takes inspiration from Vietnamese and Thai seafood broths where shrimp shells are the secret to deep flavor. Ginger, chilies, and herbs are classic aromatics in Southeast Asian kitchens. The combination of savory citrus and greens is meant to both warm and refresh the palate especially in cooler seasons.
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I have found making the broth first and cooking greens and shrimp at the last minute keeps everything vibrant and satisfying.
Frequently Asked Questions
- → What type of greens work best in this soup?
Bok choy is ideal, but swiss chard, other leafy greens, or even frozen peas will work as substitutes.
- → Can I use frozen prawns?
Yes, frozen raw prawns are suitable. Thaw them first for even cooking and the best texture.
- → What gives the broth its depth of flavor?
Stir-frying prawn shells, garlic, and aromatics creates a rich base, then simmering with herbs and chilies brings complexity.
- → How do I avoid overcooking the prawns?
Add prawns at the end and simmer just until pink and tender, about two minutes, to keep them juicy.
- → Is fish sauce essential here?
Fish sauce adds umami and depth. If unavailable, use soy sauce or a little salt with lemon as an alternative.