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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 15 to 20 litres (divide by 4 for single family use, keep this original amount to share with many others) 1x
- Category: soup
- Method: stovetop
- Cuisine: Chinese Canadian
Ingredients
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
- 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.
- Add the garlic, ginger and lemongrass, stirring to mix well and cook on medium heat until fragrant – about 1 minute.
- Stir in the curry paste until well distributed and then slowly add the coconut milk.
- Add the chicken stock and then the bok choy and daikon and simmer about 10 minutes or until the vegetables are tender.
- Add the tofu (or chicken), mushrooms, edamame and broccoli and heat through – about 5 minutes.
- Taste the broth and season it with salt as desired.
- 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