I was given some bok choy and had no idea what to do with it. I saw this recipe and figured I would try it. WHAT FLAVOR!! It was delicious. I borrowed the idea of adding a starch to make it heartier. I served it over brown rice. I had bread and an apple crisp for dessert. Will make again.
Oriental Soup with Mushrooms, Bok Choy, and Shrimp
GrandmaKY Posted: 11/09/10
knicoles Posted: 11/03/09
I absolutely LOVE this recipe! I think the lime is just simply amazing. I substituted the shrimp for chicken (certain family members aren't so into fishy foods), and it turned out great. One person complained that there was too much lime, but I think it was perfect. Then again, I'm a lime & lemon addict.
Pickens Posted: 11/01/10
This was really healthy and yummy. I added a serving of capellini pasta to the bottom of my bowls before topping it with the soup. I served this with a side of japanese cucumber salad (http://www.foodnetwork.com/recipes/eating-well/japanese-cucumber-salad-recipe/index.html) and everyone loved it!
bumpkin Posted: 01/02/11
I stumbled across this recipe while looking for a way to cook a bunch of baby bok choy that I have. YuMMmmMm!! I had to zip down to the store for some fresh shrimp, the mushrooms, and the dark sesame oil. But everything else I had on hand. I love cilantro on almost everything, so it was awesome seeing it in this recipe. What a keeper this recipe is. Thank you! ~~ :0)
FromNewYork Posted: 06/20/11
I LOVE this soup, and I now make it 2 or 3 times a month. I have experimented with adding additional ingredients such as grated carrots, water chestnuts and snow peas, and it's great with them but also great as written. I usually do not water down the broth as much as the recipe calls for, and sometimes I add in some mushroom broth. I add a bit extra of the cilantro, scallions and lime, and I tend to add all these ingredients at the very end so that the the cilantro and scallions stay fresh and sort of crisp. I haven't yet served to guests, but when I make this for myself, I often eat the entire batch for dinner -- it's that good! I think the suggestion of serving over capellini is a good one, and you could also try adding soba noodles into the soup if you needed to make it heartier. Be careful to wash the bok choy and cilantro carefully to remove all the grit, and follow the recipe in terms of cooking times -- don't overcook the shrimp. I'll make this again and again.
daneanp Posted: 07/25/11
Awesome soup. I used sliced fresh white mushrooms and some gourmet sesame oil. It is surprisingly filling. Next time I'll add some red pepper flakes for some kick. It would be easy to substitute other veggies depending what is on hand but the baby bok choy was great!
KiminMI Posted: 01/03/12
Needs more spices, lacks sufficient flavor. What would you add to make it more flavorful? I thought of garlic and pepper but am not much of a cook so wasn't sure how to make it more tasty. Should have read other reviews first and perhaps not watered it down as much as recipe stated.
Houstonstan Posted: 09/03/12
Great recipe. I substituted chicken for beef. This allowed me to cook it in 1 hour. For garlic and ginger, I bought a jar already mixed. I added sliced white mushroom at about 30 minutes cook point and 4 packs ramen noodles, 3 minutes before serving. I wanted Udon noodles but couldn't get it at my local store. For the Ramen noodles, just add the noodles. Discard the flavoring packets. For chilli-Garlic mix, I kept to recipe but after serving kids portions, I added x3 portions more. When kids wanted more later, they go the adult version and still loved it. Maybe their palette is getting down the spice road as they love Indian food. I chopped to Bok Choy into big slices to help fit in the serving bowls prior to cooking.