Spicy Green Chile And Bok Choy Soup Recipes

BOK CHOY SOUP

Steps:

• Heat the sesame oil in a medium-sized pot over medium-low heat. Add the zha cai, ginger, and whites of the green onion. Saute for 3 to 5 minutes, or until they become fragrant and just start to brown.
• Add the vegetable stock and bring to a boil.
• Add the bok choy and bring the stock back up to a simmer. Cover the pot and cook until the bok choy is tender, about 5 minutes.
• Add the greens of the green onion and a drizzle of sesame oil if desired. Adjust the seasonings to taste with a pinch of sugar, salt, or a splash of the zha cai pickle liquid. (*Footnote 2)

SPICY SESAME BOK CHOY

Steps:

• In a medium bowl, whisk together the gochujang, chile powder, sugar, sesame oil, vinegar, salt and 1 teaspoon cold water. Pull apart the leaves of the bok choy and wash and dry well. Add the bok choy to the bowl with the dressing and toss gently to coat. Sprinkle with sesame seeds and serve immediately.

SPICY GREEN CHILE AND BOK CHOY SOUP

Steps:

• Separate the white and green parts of the bok choy. Cut the white parts into thin, bite-sized pieces. Cut the green parts into longer strips.
• Slice serrano, jalapeno, and Anaheim chile peppers into thin rounds or bite-sized pieces, depending on size (you can do this while mirepoix is cooking).
• Add enough sesame oil to a large soup pot to coat the bottom. Add garlic and cook over low heat until aromatic, about 1 minute. Add diced mirepoix (carrots, onion, and celery) and cook, stirring occasionally, until onion is translucent, about 10 minutes.
• Add vegetable broth and bring to a boil. Add all chile peppers, chopped onion, and white parts of bok choy and cover. Lower heat and simmer until peppers are tender and flavors have blended, 15 to 20 minutes.
• Reduce heat to low. Add green onions and green parts of bok choy. Cook and stir until bok choy is wilted and soft, about 5 minutes. Serve hot.

BABY BOK CHOY WITH CHILE AND GARLIC

Steps:

• In a large skillet, heat vegetable oil over medium-high. Add garlic and stir until fragrant, 10 seconds. Add baby bok choy and cook, stirring frequently, until leaves are wilted and stems are crisp-tender, about 4 minutes. Add red-pepper flakes and sesame oil. Season to taste with soy sauce and toss to combine.

BOK CHOY AND CHICKEN SOUP

Steps:

• Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, add chicken, and cook at a bare simmer until a thermometer inserted into thickest part of meat reaches 160 degrees, about 13 minutes. Remove chicken from broth. When cool enough to handle, tear into 1-inch pieces and divide among 4 bowls.
• Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Ladle soup over chicken and sprinkle with scallion greens. Serve with lime wedges.

PATRICIA'S GREEN CHILE SOUP

Steps:

• Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

SPICY FEEL-GOOD CHICKEN SOUP

Steps:

• Heat stock in a large pot over medium.
• Meanwhile, cut squash into 4 wedges and remove seeds. Cut each wedge into 4 pieces. Add squash to stock and simmer until tender, 8-10 minutes. Add cabbage and cooked chicken and cook until warmed through, about 4 minutes. Season with salt and pepper.
• Divide soup among bowls. Top with jalapeño and some basil and cilantro; drizzle with chili oil and finish with a pinch of ginger. Serve with lime wedges for squeezing over.
• Do Ahead
• Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

CHICKEN, SHIITAKE AND BOK CHOY SOUP

Steps:

• Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.
• Ladle soup into bowls. Sprinkle with green onions and serve.
• *Available at Asian markets and in the Asian foods section of many supermarkets.

SPICY BOK CHOY IN GARLIC SAUCE

Steps:

• Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
• In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.