Photo credit: Annie Archambault

Asian Soup

Preparation: 30 min | Baking: 10 min | Portions: 4


  • 3 bok choy stalks
  • 5 cups chicken broth
  • 2 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon fresh ginger, grated
  • 3 green onions, chopped
  • 1 cup mushrooms, sliced
  • 16 oz Nordic shrimp or chicken strips, cooked
  • ¼ 454 g package of rice noodles
  • 185g Oriental bean sprouts
  • ½ cup fresh cilantro, chopped
  • ⅓ cup fresh parsley, ch


  1. Chop the greenest part of the bok choy, and cut the thick white part lengthwise into three. Set aside.
  2. In a sauce pan, bring the chicken broth, garlic, soy sauce, lime juice, ginger, green onions, mushrooms and bok choy to a boil.
  3. Cover and simmer until bok choy is tender.
  4. Add the shrimp, rice noodles and bean sprouts. Allow to simmer gently for two to three minutes. Garnish each bowl with fresh cilantro and parsley.
  5. To add crispness, place some raw bean sprouts into the bowls before adding soup.

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