Bring on the Bok Choy! This wonderful little veggie is somewhat of an unknown and under-appreciated flavor bomb. You will surely enjoy this delightful treat.
[recipe servings=4 time=25 Minutes difficulty=easy]
1 Tablespoon Canola Oil
1 Shallot, Sliced Thinly
2 Garlic Cloves, Minced
1 Inch Fresh Ginger, Minced or Grated
Salt, to Taste
25 ounces Full-Fat Coconut Milk
2 Makrut Lime Leaves, Optional
2 Cups Chicken Stock
1 Teaspoon Honey
1 Teaspoon Chile Garlic Sauce, to Taste
2 Teaspoons Fish Sauce
1 Large or 3 Small Heads Bok Choy, Cored and Sliced
1 Pound Medium Shrimp, Peeled and Deveined, Thawed
3 Scallions, Sliced Thinly, Divided
1 Lime, Juiced
Fresh Cilantro, Minced
- Heat the oil
in a saucepan over medium-low heat. Add the shallot, garlic, ginger, and a
pinch of salt, and cook, stirring until soft, about 4 minutes.
- Add the
coconut milk, lime leaves, chicken stock, honey, chile garlic sauce, and
fish sauce. Stir to combine and bring to a simmer.
- Add the bok
choy and scallion whites. Simmer for one minute. Then add the shrimp and
cook for 2 minutes more, until the shrimp are bright pink and cooked
through and the bok choy is wilted. Squeeze in the lime juice, starting
with half and adding more as needed. Season with more salt and/or chile
- Transfer to
serving bowls and top with scallion greens and fresh cilantro.