Bok Choy Shrimp Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
1 litre water
02 -
8 raw prawns, peeled and deveined (heads and shells reserved)
03 -
1 shallot, thinly sliced
04 -
2 garlic cloves, finely chopped
05 -
1 knob fresh ginger, peeled and sliced
06 -
2 small red chilies, sliced
07 -
A handful of coriander leaves
08 -
3 tablespoons nuoc mam (fish sauce)
09 -
Juice of half a lemon plus lemon wedges for garnish
10 -
3 tablespoons neutral oil, such as corn or sunflower
→ Vegetables and Garnishes
11 -
1 bok choy cabbage (or substitute swiss chard, other greens, or frozen peas), roughly chopped
12 -
2 spring onions, thinly sliced
# Instructions:
01 -
Twist off the prawn heads and peel away the shells. With a sharp knife, slit the back of each prawn and remove the black digestive vein. Reserve heads and shells for the broth.
02 -
Heat neutral oil in a large wide saucepan over high heat. Add prawn heads and shells, garlic, and shallot. Stir-fry briskly for 3 minutes until the shells turn pink and aromatics are fragrant.
03 -
Pour in water, add chilies, ginger, and coriander leaves. Bring to a gentle simmer and cook for 20 minutes, allowing flavors to infuse.
04 -
Strain the broth into a clean saucepan, discarding all solids. Stir in fish sauce and lemon juice. Return broth to a boil.
05 -
Add chopped bok choy to the boiling broth and cook for 2 minutes. Add the cleaned prawns and simmer for a further 2 minutes, until prawns are just pink and greens retain some crunch.
06 -
Adjust seasoning if desired. Ladle soup into bowls, garnish with spring onions, coriander leaves, and lemon wedges. Serve immediately.
# Notes:
01 -
Avoid overcooking prawns as they become tough; add them just before serving.
02 -
For deeper umami flavor, allow the prawn shells to caramelize well during the initial stir-fry.