Chili Garlic Shrimp
and Baby Bok choy Soup
with Udon noodles

A gorgeous, little soup recipe that can be made for one person or an entire dinner party.  There’s a very subtle kick to it, thanks to the chili garlic sauce and you’ll love that the greens are still crunchy.  The addition of udon noodles gives the soup some substance, and it all comes together quite nicely.  Best of all it’s fresh tasting and good for you.  We love this soup around here and we partake, on a regular basis.  Just prep all the ingredients in advance and when it’s ‘go time’, get your pots and pans singing in harmony to the same note and dinner will be on the table in a flash.


per bowl of soup ...

1/4 teaspoon fresh, grated ginger per soup bowl

2 T chopped, green onions per soup bowl

a serving of Udon or soba noodles per soup bowl

16 ounces chicken broth per soup bowl

1/4 lb of raw, peeled, de-veined shrimp per soup bowl

1 1/2 baby bok choys per soup bowl

1 teaspoon of chili garlic sauce per each 1/4 lb. of shrimp

soy sauce

sesame oil

olive oil

salt and pepper

Prep and Cook

Using a zester tool, zest the ginger and place in a mini pyrex bowl

Chop onions and place in a mini pyrex bowl

Slice baby bok choy length-wise so that the leaves and stalk remain intact.

Clean and place on paper towel to drain

Mix shrimp with chili garlic sauce, cover and set aside

Place chicken broth in a pot, shake a small amount of soy sauce into the broth and turn on medium low.

In a sauté pan, pour in a bit of sesame oil.  As for the amount, 2 Tablespoons + for every 3 baby bok choys that have been halved, lengthwise... which gives you 6 halves.  Once the oil warms, place the bok choy in the pan with the interior side down.  Lightly salt and pepper and drizzle a little soy sauce over all.  Allow to cook gently at low heat setting.  After a few minutes, flip the bok choy over to the other side and allow to cook until crisp tender.  The bok choy halves need less than 10 minutes to cook until the crisp tender stage, at a low heat setting.

In another pot, bring water to a boil and cook the udon noodles.

In another sauté pan, pour in a tablespoon or so of olive oil.  Allow it to heat up and then pour in the chili garlic shrimp and cook.

Assembling the soup

In good-sized soup bowls, put the cooked udon noodles on the bottom of the bowl.  Top with zested ginger and add chopped green onions.

Place cooked bok choy on a large cutting board.  Slice each one length-wise and then across the width, into 1-inch chunks.  Distribute evenly among the soup bowls.  

The bok choy should still have a good crunch to it ... so, don’t overcook them.

Place the cooked shrimp over the bok choy.

Pour the warmed chicken broth overall and serve!

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Bridget Geegan Blanton’s writing career as a newspaper columnist, a web-site contributor, content writer and French language translator has found new expression as a novelist.  Whispers on the Wind, Bridget’s debut novel was the first installment in the Celtic Heart historical fiction series that continues with A Woman’s Equal ShareView more inspirational articles and motivational videos at Bridget’s web-site:  

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