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!

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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. 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. 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!!!!

  4. 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!

  5. 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!

  6. 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!

  7. 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.

  8. 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.)

  9. 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! 🙂

  10. 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!

  11. 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.

  12. 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

  13. 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’.

  14. 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!

  15. 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 🙂

  16. 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!

  17. 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

  18. 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. 🙂

  19. Hi!
    I am never able to follow a recipe verbatim. I am far too right brained for that!
    I did love the simplicity of this recipie.
    Only added matchsticks of kolarbie and very thin celery.
    Used Chinese Noodles, that I cooked first, so I could rinse them!
    And sprinkled finished soup with sesame oil.
    But I bet truffle oil would have been fun, if I had thought of it!!!

    Thanx for the recipie!!

    Also, UTAH !!!! If you can’t get BokChoy, you could chop or sissor ribbons of Swiss Chard or Arugula or kale,,,,,,,these are pretty healthy too and taste change may be minimal. If you can’t get any of these, you need to move,,,,,,,(for your health)!!!!
    Xoxo

    Ps only Bok Choy will get the laffs tho……..heh heh heh

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