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The Great Wall of Chinese Vegetables Soup

I developed this recipe because so many people I meet wonder what do to with the great wall of very unfamiliar vegetables available at Asian markets. Soup is always a good answer. Play with the vegetables you choose – it’ll always turn out well with these classic flavours to hold your bowl together.

Ingredients

Scale

½ cup sunflower or canola oil
8 leeks – green tops cut off, halved, washed and chopped in ½ inch slices
4 Tablespoons garlic paste
4 Tablespoons ginger paste
4 Tablespoons of lemongrass – this will take about 3 stalks with which you’ll need to cut the tough tops off, peel the outer layer and mince the tender white bulb
4 teaspoons of green curry paste (I used Thai Kitchen brand)
8 cans coconut milk
4 litres chicken stock
4 lbs bok choy (about 4 bunches), chopped in bite-size chunks
4 medium-sized daikon, peeled and chopped in bite-size chunks
4 pkgs extra firm tofu (may substitute 8 cups of cooked chicken), cut in cubes
4 cups assorted Chinese mushrooms, sliced thinly
2 bags of frozen edamame beans
2 heads of broccoli or Gai-lan, chopped
Salt to taste
4 red peppers, chopped in thin strips and cut in 1 inch segments
2 bunches green onions, chopped
1 bunch cilantro, chopped
Lime wedges (optional)Heat the oil in a large stockpot and add the leeks.

Instructions

  1. Heat the oil in a large stockpot and add the leeks. Cover with a lid and cook on low heat until the leeks are moist and soft but not brown.
  2. Add the garlic, ginger and lemongrass, stirring to mix well and cook on medium heat until fragrant – about 1 minute.
  3. Stir in the curry paste until well distributed and then slowly add the coconut milk.
  4. Add the chicken stock and then the bok choy and daikon and simmer about 10 minutes or until the vegetables are tender.
  5. Add the tofu (or chicken), mushrooms, edamame and broccoli and heat through – about 5 minutes.
  6. Taste the broth and season it with salt as desired.
  7. Enjoy in large bowls topped with chopped red peppers, green onions, cilantro and a wedge of lime, if desired.

Keywords: The Great Wall of Chinese Vegetables Soup

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