Recipe

Asian Coriander Soup Recipe

Add Step-by-Step Photos	Charrm1 / All my dishes 6 months, 2 weeks ago This is a very filling, flavourful, oriental tasting soup. Prep:30m Cook:30m Servings:10	Charrm1
	meal soup zesty herby asian flavourful

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Ingredients

3 stalks of bok choy (chinese celery)

5 cups of bouillon or stock (miso, chicken, seafood, beef, vegetables your preference)

2 garlic cloves, minced

2 tbsps soya sauce

2 tbsps lime juice

2 tbsps freshly grated ginger

3 green onions, chopped

1 carrot, finely julienned

1 cup sliced mushrooms

1 cup of shrimps, chicken, beef, thinly sliced (whichever you prefer)

1/4 of a 454 g package of rice vermicelli

1 can chop suey (drained) or 1 1/2 cup fresh mung bean sprouts

1/2 cup fresh coriander, finely chopped

Sambal oelek or curry paste (mild or spicy) to your taste

Directions

Cut up the bok choy in pieces keeping mostly the white and some of the green leaves.

Bring 1 litre of water to a boil and add the rice vermicelli. Let it soften for 15 minutes until ready to add to the soup. Drain.

In a large pot, bring the bouillon or stock, garlic, soya sauce, lime juice, ginger, green onions, carrot, sambal oelek or curry paste, mushrooms and the bok choy to a boil.

Lower heat to medium and cook until the bok choy is tender. (3 to 4 minutes)

Add the meat or seafood, rice vermicelli, chop suey or bean sprouts and simmer for 4 to 5 minutes.

Add the coriander on top of the soup before serving. You can adjust the ginger and curry paste before serving if you like it more spicy.

I sometimes add a lemongrass stalk (bruised) for more asian flavour during cooking time.

Enjoy!

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