Chicken and Bok Choy Soup

“I make this with Shanghai Bok Choy, a smaller Bok Choy than the regular one with light green ribs rather than the white ribs. If you have Bok Choy in a Chinese restaurant, they tend to slice it lengthways and cook the whole thing at once. I decided to cook the ribs and leaves separately and accidentally came up with this recipe because I was distracted after adding the ribs. I found that by overcooking the ribs slightly, they take on an almost buttery flavour, a nice contrast to the freshness of the leaves. I make this with Easy Prep Vegetable Stock (Easy Prep Vegetable Stock). One serving of this soup contains quite a lot of protein and is suitable for South Beach or Sure Slim weight loss programmes.”
READY IN:
27mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Chop the onion and garlic in the food processor.
  2. Fry the onion and garlic in the oil.
  3. Chop the chicken breast into cubes and then add to the food processor and pulse to get ground/minced chicken. Alternatively, you can buy chicken mince and chop the onion finely. I like to know what has gone into my chicken mince!
  4. Add to the onion and stir to brown the chicken.
  5. Add the vegetable stock (you could use chicken stock if you have it), a good pinch of salt, grind of pepper and the soy sauce.
  6. Twist the leaves off the Bok Choy (I find that easier and quicker than chopping them).
  7. Rinse any dirt off the ribs and chop coarsely. Add to the soup.
  8. Simmer for 10 minutes.
  9. Roughly chop the leaves and add to the soup.
  10. Simmer for another 2 minutes.
  11. Serve.

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