Bok Choy Soup
Using only a few simple but flavorful ingredients, this Bok Choy Soup will keep you warm and is perfect for a day you are feeling under the weather.
Servings: 4 people
Calories: 304kcal
Ingredients
- 1 tbsp. coconut oil or neutral oil like avocado oil
- 1 small onion diced
- 4 garlic cloves sliced
- 2 tbsp. ginger grated
- 3-4 baby bok choy quartered or chopped
- 6 cups chicken stock
- 1 tbsp. fish sauce
- 2 tbsp. soy sauce
- 2 star anise
- 4 oz. vermicelli rice noodles
- 4 green onions mostly the whites
- 2-3 thai chilis optional
Instructions
- In a soup pot, heat oil over medium heat. Add in diced onions, cook for 3-4 minutes until translucent.
- Add garlic, ginger, green onions, and thai chilis, and saute for an additional 2-3 minutes.
- Add chicken broth, soy sauce, fish sauce, and star anise and bring up to a simmer.
- Clean and chop bok choy. You can either quarter the bok choy or cut into smaller strips.
- To simmering broth, add bok choy and dry rice noodles. Cover and cook for 5 minutes, or until bok choy is tender and the noodles are cooked.
- Cover and cook for 5 minutes, or until bok choy is tender and the noodles are cooked. Remove star anise before serving.
Notes
- Make sure to clean your bok choy well before adding it to the soup. There can be sand and dirt between the bok choy leaves.
- Adding bok choy at the end ensures that it stays firm and bright green.
- Thai chilis can be pretty spicy, less is more to start. You can always dice some up and add later if you want more heat.
Nutrition
Calories: 304kcal | Carbohydrates: 44g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 947mg | Potassium: 496mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5160IU | Vitamin C: 57mg | Calcium: 161mg | Iron: 2mg