Asian-Style Coriander Soup
Asian-Style Coriander Soup
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  • 3 stalks bok choy
  • 5 cups (1.25 litres) chicken broth
  • 2 cloves garlic, finely chopped
  • 2 tablespoons (30 ml) sherry (optional)
  • 2 tablespoons (30 ml) soy sauce
  • 2 tablespoons (30 ml) lime juice
  • 1 tablespoon (15 ml) fresh ginger, grated
  • 3 green onions, chopped
  • Sambal oelek or Harissa, to taste
  • 1 cup (250 ml) sliced mushrooms
    • 1 cup (250 ml) prawns or
    • cooked chicken strips
  • Preparation
  • Finely chop the greenest part of the bok choy. Cut the white and fleshy part lengthwise into thirds. Set aside.
  • In a saucepan, bring the chicken broth, garlic, sherry, soy sauce, lime juice, ginger, green onions, sambal oelek, mushrooms and bok choy (white and green parts) to a boil.
  • Cover and simmer until the bok choy is tender.
  • Add the shrimp, rice vermicelli and bean sprouts. Let simmer for 2 to 3 minutes. Garnish each bowl with cilantro.
  • Description
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