A delightful recipe featuring the crisp goodness of Bok Choy and the perfect blend of white fish, coconut milk, and aromatic spices.
Servings: 4
Time: 20 minutes
Ingredients:
- 1 lb (450 g) white fish fillets, cut into bite-sized pieces
- 8 shrimps, peeled, deveined and butterflied
- 4 cups (1 L) chicken or fish broth
- 1 cup (240 ml) coconut milk
- 2 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1 Tbsp lime juice
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 red chili, sliced (adjust to taste)
- 4 baby bok choy, halved
- 1 cup (150 g) cherry tomatoes, halved
- fresh cilantro (coriander leaves) or flat-leaf parsley, finely chopped for garnish
- salt and pepper to taste
Preparation:
In a pot, combine chicken or fish broth, coconut milk, fish sauce, soy sauce, lime juice, grated ginger, and minced garlic. Bring to a simmer over medium heat. Add the fish fillet pieces to the simmering broth and cook until the fish is opaque and cooked through.
Add the shrimps, the halved baby bok choy and sliced cherry tomatoes to the pot. Simmer for an additional 3-5 minutes until the vegetables are tender but still vibrant.
Season with salt and pepper to taste. Adjust the flavor with more fish sauce or lime juice if needed.
Serve the soup hot, garnished with sliced red chili and fresh cilantro leaves.
