Bok Choy Cabbage Shrimp Soup

healthy soup recipeTake the stress out of dinner! This shrimp and vegetable soup is a quick and no-hassle filling meal that’s packed with flavor and healthy ingredients.
Bok choy and shrimp are briefly cooked in a flavorful broth. 35 minutes from start to finish! Make this quick and easy soup, it’s so good and healthy!

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins

Ingredients list for the shrimp soup

  • 4 cups (1 litre) water
  • 1 bok choy cabbage, swiss chard, other greens or frozen peas
  • 8 raw prawns (frozen are ok)
  • 1 shallot
  • 2 spring onions, sliced
  • 2 garlic cloves, finely chopped
  • 1 knob of fresh ginger, peeled and sliced
  • 2 small red chillies
  • A handful of coriander leaves
  • 3 tablespoons of Nuoc Mam sauce (or any fish sauce)
  • Juice of ½ lemon + lemon wedges for garnish
  • 3 tablespoon neutral oil (corn, sunflower)

Quic Hearty  soup


1. Twist off the prawn heads and peel away their shells. Run a knife down the length of the back of each peeled prawn and remove the black digestive thread. Heat 3 tablespoons oil in a large, wide sauce-pan over high heat.

2. Add the prawn heads and shells and stir-fry briskly with garlic and shallot for 3 minutes or until they turn pink. Add water, chilies, ginger, cilantro, and bring the stock to a simmer for 20 minutes.

3. Strain and discard all aromatics to just only a clear broth. Put back on the stove and add the fish sauce, lemon juice. Bring to a boil and add bok choy, cook for 2 minutes then add prawns and cook for another 2 minutes. Bok choy should just cooked but still crunchy. Adjust seasoning to taste, ladle into bowls and sprinkle with chopped spring onion before serving.

Light and healthy soup

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