She Cooks! Paleo-Friendly Asian Soup
In light of recently attempting a Whole30-ish diet, I decided to try this recipe that I adapted from Paleo Savvy. It's not too difficult has a really deep and complex flavor and it's UBER-healthy. The original recipe can be found here.
Asian Soup with Cabbage and Bok Choy (sans chicken)
Preparation time: 15 minutes Cooking Time:15-20 minutes
- 1 T sesame oil
- 3 cloves garlic, minced
- 1½ T ginger, peeled and minced
- 5 cups vegetable stock
- 1½ T fish sauce**
- 2 T gluten-free soy sauce
- 1 carrot, cut into ribbons using vegetable peeler
- ½ head of napa cabbage,chopped
- 2 stalks of bok choy,thinly sliced
- 1 T lime juice
- salt, pepper to taste
Directions:In a large saucepan, heat the oil over medium-high heat.
*Add the garlic and ginger, sauté until fragrant, about 30 seconds.
*Add the stock, fish sauce, and soy sauce, bring to a boil.
*Add the carrots, napa cabbage, and bok choy. Cook until bok choy is tender, 2–3 minutes. *Remove from heat and stir in the lime juice. Season with salt and pepper and serve.
This makes about 4 servings. I tripled the recipe to make a large batch for the week.
As you see, I omitted the chicken to keep things veggie. You can definitely add it or use shrimp for this recipe. The fish sauce IS NECESSARY. It makes the flavor really 'pop' and this is definitely one of those recipes that will go into our rotation.
Eat your veggies! xx