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

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.

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