Two Peas and Their Pod

Spicy Shrimp and Bok Choy Soup

Spicy Shrimp and Bok Choy Soup

Josh’s favorite word is BOK CHOY! One time when we were still dating, we went grocery shopping and he spotted bok choy in the produce section. He insisted on yelling out, “Do you know what my favorite vegetable is??? Well, it is BOK CHOY!!” I wish you could hear how he says it. He gets a kick out of it. Of course he made a scene and kept repeating the word, but I humored him and laughed:)

Well, Josh hasn’t forgotten that word. It is still his favorite, so when we saw this recipe I knew we would be making it. Yes, it looked good but to have the chance to purchase and say BOK CHOY all night long, that was the real reason for making this soup!

I know we are on a soup kick lately but we just love it, especially when it is chilly here! This one has a fun Asian twist. I love the mushrooms and bok choy…the broth is also nice. It isn’t too heavy and the noodles are fun to slurp:) If you have an Asian market close by, go there for the ingredients! It is a fun experience and the items are MUCH cheaper!!

We also made vegetable and shrimp dumplings for an appetizer. It was my first time working with won ton wrappers. I am in love!! What a fun appetizer to make!



Spicy Shrimp and Bok Choy Noodle Bowl

Adapted from Rachael Ray

3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.

Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.


Vegetable Shrimp Dumplings

Adapted from Rachael Ray

Ingredients

10 shrimp, thawed, peeled, deveined, chopped
10-15 shiitake mushrooms, stemmed and finely chopped
3 scallions, white and light green parts only, finely chopped
½ red pepper, chopped
1.5 cups of napa cabbage, shredded and finely chopped
3 Tablespoons lite soy sauce
1-2 tablespoons sesame oil
1-2 cloves of garlic, chopped
Salt and pepper
1 tablespoon canola oil
15 wonton wrappers
Serve with your choice of dipping sauce. We purchased one from an Asian market.

1. In a large bowl, combine the shrimp, mushrooms, scallions, red pepper, cabbage, soy sauce, sesame oil, and garlic.

2. In a large skillet, heat the oil over medium heat, add the vegetable mixture and cook until tender, about 5 minutes; transfer to a bowl and let cool.

3. Brush one wonton wrapper with water and place 1 heaping teaspoon filling in the center. Fold the wrapper into a triangle, squeeze out the air and press the edges together to seal, wetting the dough if necessary to make it stick. Pinch together the two corners of the folded edge. Repeat with the remaining wrappers.

4. Bring a pot of salted water to a boil. Working in batches, add the dumplings and boil until cooked through, about 3 minutes after the water returns to a boil. Remove with a slotted spoon and drain. Serve with dipping sauces.

You can double this to make more. It was just the two of us so we sized it down!

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42 Responses to “Spicy Shrimp and Bok Choy Soup”

  1. 1
    Dee — October 15, 2008 @ 6:18 am

    I love your dumplings – in Malaysia they’re called Sui Kow. I always chicken out and buy, but you make it seem so easy. Should I, hmm…

    Bok Choy is a really nice word, isn’t it?

  2. 2
    Nicole — October 15, 2008 @ 6:40 am

    Looks so yummy. I love getting recipes off your site and using them. We are coming to Utah Dec. 20-Jan 3rd. So we can see each other! We will have to go on a double date :) Miss you!

  3. 3
    Barbara Bakes — October 15, 2008 @ 6:42 am

    Your pictures are great! I can almost feel the steam coming off the soup.

  4. 4
    The Blonde Duck — October 15, 2008 @ 6:44 am

    We should all run through the grocery store and shout BOK CHOY at the same time. Ready? I’ll meet you there.

  5. 5
    Happy cook — October 15, 2008 @ 6:48 am

    Wow i love ths whole lot, the soup and the dumplings.

  6. 6
    Mary — October 15, 2008 @ 6:54 am

    Maria, there’s not a false note in your meal. This is incredible!

  7. 7
    Pam — October 15, 2008 @ 6:59 am

    What a wonderful meal. Your pictures are making my mouth water.

  8. 8
    Cathy — October 15, 2008 @ 7:15 am

    Well, I KNOW that you two have the best soup recipes, so I can’t wait to try this one. And those dumplings look like they are TO DIE FOR!!!!

  9. 9
    Emily — October 15, 2008 @ 7:22 am

    Oh yum! What a great soup! I need to make this! Your dumplings look soooo good too!

  10. 10
    Rosa's Yummy Yums — October 15, 2008 @ 7:38 am

    Both dishes look terribly yummy! I enjoy all kinds of Asian food! A wondeful meal!

    Cheers,

    Rosa

  11. 11
    Mary Ann — October 15, 2008 @ 7:51 am

    Looks like an absolutely fabulous dinner that we be perfect for these cold days we have been having!

  12. 12
    Amy Beatty — October 15, 2008 @ 8:35 am

    I can’t believe you have the time for all that. It doesn’t look easy, but sure looks good.

  13. 13
    Allie — October 15, 2008 @ 8:57 am

    My hubby says phyllo dough over and over again because it’s fun to say and he thinks it’s a funny word, so I can relate with you! The dumplings look really tasty. Great looking meal!

  14. 14
    Josh — October 15, 2008 @ 9:01 am

    BOOOKKKKKK CHOOOOOYYYYY!

  15. 15
    Kathy Seed — October 15, 2008 @ 9:07 am

    Tjhat’s my boy,
    BOOOKKKKKK CHOOOOOYYYYY! boy :)
    Josh is so funny and always coming up with hilarious stuff. Life will never be dull with that boy! He has been that way since he was a baby!
    I love him and am so happy that he found his wonderful Maria and that they are having so fun and quality time together in the kitchen. Love you two!

  16. 16
    Deborah — October 15, 2008 @ 9:12 am

    I have never even had bok choy before – what a pity!! And I really wish there was an Asian market near me down here in Utah county. Sometimes I wish I lived a little further north!

  17. 17
    Live.Love.Eat — October 15, 2008 @ 9:25 am

    I WILL be making this soup. And I can imagine the laughter between the 2 of you over the Bok Choy. My husband & I had this over Weiner Schnitzel when we went away one weekend and ate it for the first time. We just couldn't stop saying it and it NEVER got old. Hah.

    I love wonton wrappers and actually took some out of the freezer last night.

  18. 18
    Natashya — October 15, 2008 @ 9:28 am

    What a wonderful meal. The soup looks like something I would make and the dumplings – they are on my wishlist of things to make for the first time.
    What a great idea to use wonton wrappers. One of the reasons I have been putting off making them is the dough factor. Wonton wrappers would definitely take the fear out for me.
    (I am with you on the Asian markets – we try to hit one once a month – so much less expensive, plus interesting new things to try.)

  19. 19
    *Priscilla* — October 15, 2008 @ 9:40 am

    what a fun word —i have never heard of it before and that soup looks yummy!

  20. 20
    Manggy — October 15, 2008 @ 9:47 am

    Josh is your… kid, right? Ha ha ha. I’m just teasing :) I feel the same way about the word “Pellagra.” But it’s not really a nice word like Bok Choy, hee hee.
    I don’t need to be called twice when there’s “spicy shrimp” in the name of the recipe! :)

  21. 21
    Maria — October 15, 2008 @ 10:12 am

    Dee-Thanks for the tid bit of info!

    Nicole-I can’t wait to see you!

    Blonde Duck-You crack me up like always!

    Cathy-I am so glad you loved the black bean soup. Give this one a go!

    Deborah-You need to come up to SLC to explore! There are some great spots up here!

    Live Love Eat-Funny story and great idea to freeze won ton wrappers. I have lots leftover.

    Natashya-Try the wonton wrappers! They are amazing!

  22. 22
    Pamela — October 15, 2008 @ 11:00 am

    Oh, Maria! Everything here looks absolutely to die for! I would love some soup and some of those dumplings, please! I think I might give the soup a try soon. It’s starting to get cooler here, and that’s the best time for soup.

  23. 23
    marissa — October 15, 2008 @ 12:45 pm

    oooh these look so delicious

  24. 24
    Dawn — October 15, 2008 @ 1:30 pm

    I am amazed at how much cooking you do. Where do you find the time? Well, this soup is my kind of warming-to-the-bone soup. I love this and will try this for my own.
    You’re lucky your hubby loves bok choy, mine hates it. LOL

  25. 25
    Leslie — October 15, 2008 @ 2:17 pm

    i went to leave you a comment and had to scroll down past the 100s of others people are leaving for you guys! you should totally look into blogher or ads on your site. you guys could be the next dooce!! :)

    p.s. i like ‘jicama’.

  26. 26
    Bridgett — October 15, 2008 @ 3:59 pm

    The soup looks super healthy and the dumplings are making my mouth water!

  27. 27
    Lori Lynn — October 15, 2008 @ 4:50 pm

    I’m with Josh on the Bok Choy!
    Love the steamy soup photos…

  28. 28
    Jaime — October 15, 2008 @ 6:28 pm

    it’s funny b/c i’m asian and i don’t eat a lot of asian food…not b/c i don’t like it, but b/c i am more comfortable cooking italian, mexican, etc. i often don’t have the ingredients on hand, like the bok choy, etc.

    i wish i could have been there for that meal, it looks delicious!

  29. 29
    Daziano — October 15, 2008 @ 6:43 pm

    Oh my God! This looks SO good!!!

  30. 30
    Adam — October 15, 2008 @ 7:23 pm

    Wow, you guys have quite the Asian flair. The dumplings and soup are perfect :)

    Do you know Brain Reagan the comedian. Screaming Bok Choy is something he would do… hilarious.

    If I had a funny vegetable it would have to be rutabaga… say that and not laugh, I dare you :)

  31. 31
    Vera — October 15, 2008 @ 8:45 pm

    Everything looks delicious, Maria!

  32. 32
    JR and Kristi Royce — October 15, 2008 @ 10:52 pm

    Your sight makes me drool and so hungry! Everything looks sooooo good!

  33. 33
    mikky — October 16, 2008 @ 3:34 am

    great flavorful soup you have there… :)

  34. 34
    Katie — October 16, 2008 @ 5:03 am

    Oh I’m SOOO jealous of your meal. I LOVE shimp soups with mushrooms and I love bok choy. And seriously, who doesn’t LOVE dumplings?? Looks great!

  35. 35
    Katherine Aucoin — October 16, 2008 @ 5:31 am

    Looks like a wonderful asian stlye comfort food meal…know what I mean bok choy? ;-)

  36. 36
    Maria — October 16, 2008 @ 7:55 am

    Maria I was laughing reading this, it’s the sort of madness my hubby and I do when we like the sound of a word..lol.

    That soup looks really good and I’ve never had BOK CHOY!

    Maria
    x

  37. 37
    Kalyn — October 16, 2008 @ 2:19 pm

    I love Bok Choy too, and the soup looks fabulous.

  38. 38
    Kevin — October 16, 2008 @ 7:06 pm

    The soup looks great. I like the sound of using bok choy in a soup.

  39. 39
    Grace — October 17, 2008 @ 5:18 am

    that is a fun little name, isn’t it! perhaps a good name for a pet. :)
    your creations here look extremely comforting–good for bracing oneself against the cold. :)

  40. 40
    Meg — October 17, 2008 @ 10:06 am

    I love shrimp and bok choy! What a wonderful soup!

    Love your blog! I am going to go add you to my blogroll!

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