Spicy Shrimp and Bok Choy Noodle Bowl

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons vegetable oil, 3 turns of the pan
  • 2 teaspoons crushed red pepper flakes
  • 4 cloves garlic, chopped
  • 2 inches ginger root, peeled and cut into very thin matchsticks or grated
  • 1/2 pound shiitake mushroom caps, sliced, a couple of cups
  • 1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
  • Salt and pepper
  • 1 quart chicken broth
  • 1 cup seafood stock, available on soup aisle or, 1 cup clam juice
  • 1 1/2 pounds medium peeled and deveined shrimp
  • 1/2 pound vermicelli (thin spaghetti)
  • 4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks
Directions

Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.

Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.


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4.7 140
Add a bit of Chinese 5-spice powder and you'll eat the whole pot yourself. Smells fantastic, too. item not reviewed by moderator and published
I wish I'd read the reviews before I tried this. I cut the 2 tsps. of crushed red pepper to one tsp. and it was still hot! hot! hot! We can usually tolerate some heat but this was 'way over the top. Alos, I thought the prep time was misleading. I'm not the fastest blade in the world, but it took me a good 20 minutes to prep the vegetables. I didn't add the shrimp until I added the scallions. They were large shrimp and cook well. I could have added them at the resting time. item not reviewed by moderator and published
2 teaspoons of red pepper flakes in 5 cups of broth? Are you people crazy???? I put in 1/2 t and it was almost too much. We love spicy & eat it all the time, so I'm pretty sure it's not us. I'm starting to think some of these reviews might be faked....Anyway, I also realized when cutting all the veg that a 3" piece of bok choy stem will not fit in my mouth, so I gave them another slice thru the middle. Subbed 2T fish sauce for seafood stock since I couldn't find any & served with wonton crisps. Hubby added a splash of soy sauce. It was a good quick version and I'll probably make it again if I'm short on time. item not reviewed by moderator and published
This is one of my favorite soups. Not only is it healthy, but every time I've made it for my family, all the men even love it! I usually double the recipe to have enough for seconds. I've also made with chicken which was great. Its a "soup staple" in my house! item not reviewed by moderator and published
I've made this a few times and I love. Especially when I'm sick. About to print this off and beg my husband to make me. <3 item not reviewed by moderator and published
I've made this dish several times and I think I have found the version that I think is the tastiest! First, after adding the vegetable oil I add 4 chopped up carrots to saute'. Second, I don' t add the shrimp until THE VERY END as they tend to overcook quickly. Lastly, after I ladle it into bowls, I stir in a tiny bit of fish sauce (used a lot in Thai cuisine, sounds funky, tastes amazing in this soup! With these minor changes, this ends up being a wonderful soup! This one is going in the recipe book! Enjoy!!! item not reviewed by moderator and published
This was awesome. I only used one tsp of red pepper and used anothertype of mushroom. We gobbled it up! item not reviewed by moderator and published
Sorry, but this was awful. I was so surprised because I highly respect Rachael Ray's cooking and the list of ingredients looked enticing and the cooking method easy. I would actually give this no stars, but one cannot on this site. Maybe I did something wrong, as so many people Iiked it. item not reviewed by moderator and published
I love this recipe!!!!!!!!!!!!!!!!!!!! My best friend shared it with me several years ago and I make it allllll the time. It's a huge hit in my house and with anyone else I've made it for. item not reviewed by moderator and published
We happened to have a gorgeous head of bok choy and were looking for a recipe to use it before it went by. We found this one and love it! We made it just as written, and the only thing we would change is to cook and keep the pasta seperate. There are just the two of us and by the next day the leftovers were a congealed mass. If you store the broth/shrimp mixture seperate from the noodles everything should be good to go for leftovers. item not reviewed by moderator and published
Super easy to make. Subbed seafood broth for mushroom. Added some baby red peppers. Only used about 1/4 pound pasta. Will make again and again. Make a double batch! item not reviewed by moderator and published
Pretty good. Definitely needs to to sit before you serve it. item not reviewed by moderator and published
I am not one that like seafood tasting pasta, so I left out the seafood/clam sauce. Instead I added Tamari sauce, olive oil, sesame oil, and some asian hot chili sauce. I used baby portabella and button mushrooms as they were at the store close to us. I also subbed rice noodles in for the pasta as to make it a little healthier. With all of these adjustments it still turned out FANTASTIC and my family LOVED it! item not reviewed by moderator and published
So good and fast. Wouldn't change a thing. My three year old is on her second bowl. Great on a cold or rainy night! item not reviewed by moderator and published
so fantastic. We bought shell on shrimp and made shrimp stock from the shells and used that as our seafood stock. We also added a little bit of Shiao Xing wine for brightness and just a touch of oyster sauce. We used pad thai noodles since it's what we had on hand, but the dish was still delicious! Definitely one of our favs. item not reviewed by moderator and published
Excellent! I love the ginger and red pepper combination... really a great combination of flavors! item not reviewed by moderator and published
Good and spicy, as good a chicken soup if you have a cold. The whole family likes it. item not reviewed by moderator and published
Good recipe. I use pad thai noodles and add water chestnuts, sometimes a few spinach leaves and sesame oil. Also good with chicken breast cut into strips. Just omit the fish stock. item not reviewed by moderator and published
Delicious! I will definitely make this again. item not reviewed by moderator and published
Really fast and delicious. Made as written. item not reviewed by moderator and published
Fast and delicious. Added the following based on other reviews: broccoli, juice from one lime, basil and bamboo shoots. item not reviewed by moderator and published
I made this with a few modifications. 1. only used 1/2 tsp red pepper flakes but next time will try 1 tsp. 2. used 1/2 the shrimp and added sliced chicken breast pieces 3. added sugar peas. Also next time I would make more broth. item not reviewed by moderator and published
Very simple and my whole family ejoyed! item not reviewed by moderator and published
This was so easy to prepare and the flavors were clean and fresh. I added a splash of fish sauce and used a scotch bonnet pepper which gave it great heat. Before serving I added torn fresh basil and a squeeze of fresh lime juice. The udon noodles I used instead of vermicelli added a wonderful velvety testure to the dish. A joy to make-a joy to eat. item not reviewed by moderator and published
One word for this recipe: FABULOUS! Easy as can be and oh so yummy. Definitely a perfect Asian comfort food. Rachael Rocks! item not reviewed by moderator and published
Simple and easy with awesome flavor! I love heat, but found the heat in this soup to be too much for me. I will continue to make this recipe, but will take it down a notch. Great recipe! item not reviewed by moderator and published
Awesome recipe! I cooked it for dinner after I watched the show in the afternoon. It's very easy to cook and cheap too, yet delicious. My husband liked it very much !! item not reviewed by moderator and published
Excellent fool proof recipe. The only thing that's missing is sushi rolls! I use olive oil, Chow Mein noodles and shrimp and this dish. And, this is my second time making it, by request, within two weeks of first trying the recipe. item not reviewed by moderator and published
Love this noodle bowl but I use Olive Oil, Portabella caps sliced thin & 1/2, and when available I use LoMein Noodles or Rice Noodles. So good even my pickey eaters enjoy, even better the next day so make plenty. Excellent when prepared as soup or Noodle bowl. Has become one of my favorites. Make a s spicy as wour tastes with the crushed red peppers, I personally like a bit more Ginger & garlic. item not reviewed by moderator and published
My daughters thought it was pretty funny when I prepared this dish with all my little bowls holding the prepared ingredients. But when I started cooking and flipping the ingredients into the pot, they were impressed. The finished dinner blew them away with requests for "my" recipe. I use more stock for a soup-like dish. I use whatever mushrooms I have, add thinly sliced radishes and use a box of udon noodles which are available even in Beaufort, SC. If you like hot dishes, the two teaspoons of crushed red pepper flakes will give you "a glow" (beads of sweat on your forehead); one teaspoon if you want less heat. This is a great dish, now one of my specialities. Try it and be creative in what you add. item not reviewed by moderator and published
What a great recipe. I was at home studying and needed something for lunch and had nothing quick on hand as we had been out of town. I had bok choy in my garden to use and made due with what else I had in the house. I used the garlic, red pepper flakes, ginger and added yellow onion (because I had no scallions) with the bok choy, no mushrooms, don't like 'em. Just used chicken broth, had no seafood stock, but did have some fish sauce, so added about a Tablespoon of that. I used Soba noodles. No shrimp, I had it on hand frozen, but needed to get back to studying and didn't want to thaw and clean them... and the soup doesn't need them really. Topped it with some fresh cilantro and a couple shakes of tamari and I'll tell you what, warm deliciousness! So easy I was able to whip it up for impromptu lunch! item not reviewed by moderator and published
Quick, easy, and delicious! I like how the broth thickens up by the end of the cooking process, very yummy. I'm going to add less red pepper flakes next time, but that's just me. item not reviewed by moderator and published
if I may say, out friggin standing. very easy to make, awesome flavor item not reviewed by moderator and published
our local grocery store steamed the shrimp for free and I just added it at the end...no worries about overcooking the shrimp. This dish is delicious and so easy to make. the flavors are great together....as someone else stated, you could vary this recipe in many ways. delicious. item not reviewed by moderator and published
I was somewhat surprised how good this was, given the simplicity of the ingredients and ease of preparation. I too reduced the red pepper flakes to 1 tsp - I can't imagine how anyone could eat this with 2 tsps! I also sauteed the mushrooms and bok choy for a few minutes to get them a little brown (more flavor) and then deglazed with some shaoxing wine (yet more flavor). I also used soba noodles instead of vermicelli for more of a nutty flavor and added chopped cilantro on top at the end. This is a fantastic weeknight meal, and my 7-year-old son gave it rave reviews! item not reviewed by moderator and published
Thank you, Rachel Ray! for this wonderful and simple recipe. Within 30 min (including prep time, I made the soup for my husband after a long day at work. It brought us back to life. The richness of flavors is unbelievable! Just like other reviewers suggested, I (at least doubled the chicken broth and clam juice, and only used 1/2 of the noodles -- for a juicier soup. Didn't have to adjust the other ingredients. Although I used pepper flakes, I also added Asian Chili Sauce. It definitely kicked up the flavor. You can adjust the spiciness to you or your guest liking by serving additional chili sauce on the side. If you want to get creative with some of the ingredients, add tofu and/or steamed, wontons (veggie, shrimp, pork, you name it!. Find the "ready to cook" wontons in the freezer/Asian isle of your supermarket. item not reviewed by moderator and published
Me and my husband really enjoyed this soup and he doesn't really like shrimp any other way but steamed! It's so simple to make. I used frozen shrimp. The only bok choy I could find was HUGE so I didn't put that much in since I don't know the size of a medium bok choy and I wanted as much broth as possible (Rachael never makes soups with enough broth for my taste!) However, in my opinion soy sauce is crucial to making this dish so good so I served it at the table with the soup. I also left out the chili flakes and served hot chili sauce at the table also and I think it made the dish even better! I would have liked more broth but other than that it was really good and my husband commented on it several times and he rarely comments on a meal! item not reviewed by moderator and published
this is one of my families favorite dishes now. It was so flovorable. Next time I make it I will probably cut all the veggies a little smaller just to make them easier to eat. item not reviewed by moderator and published
this came together really easily and was tasty. i'd make it again. item not reviewed by moderator and published
This soup was fantastic. Authentic Asian flavors , easy to make, and all the ingredients were readily availaible in the supermarket . The only change I made was to use Asian chile sauce in place of the red pepper flakes. This recipe is definitley a keeper! item not reviewed by moderator and published
Delicious! Packed with Asian flavor, this soup was so easy to make. No exotic ingredients....everything was available at my grocery store. I replaced the pasta noodles with Asian rice noodles, to make it a little more "authentic" and served it with tamari sauce on the side to give it a little more flavor. Very filling. A bowl of this makes a great lunch or light dinner. item not reviewed by moderator and published
This soup is absolutely delicious and so easy to make. I didn't have any shrimp on hand so I added tofu instead and it turned out excellent! item not reviewed by moderator and published
We're vegeterian so I left out the shrimp, added peapods, fish sauce, then 3T cilantro when serving. A fabulous Saturday lunch that prepared me for leaf cleanup! Be sure to serve it before the veggies lose their color! Thanks, Rach. item not reviewed by moderator and published
I've made it twice now and decided it's a keeper, one of my faves. It's very spicy which I love and it uses a good combination of simple and available ingredients. I'm generous with the garlic and ginger, and add a couple of Tbsps of fish sauce instead of the clam juice. Healthy, very tasty, and cooks fast! item not reviewed by moderator and published
All of my family loved this- especially my 10 year old daughter! Used less red pepper than Rachael likes, but loved the flavor! Quick and easy! item not reviewed by moderator and published
This came together quickly and tasted great. I added a couple drops of sesame oil and fish sauce. Will make again. item not reviewed by moderator and published
This was very good!!!! Lots of flavor item not reviewed by moderator and published
This was great. The only complaint I have is that there was a lot of red pepper. It made it too spicy. Instead of adding 2 tablespoons of it, add one or two teaspoons. item not reviewed by moderator and published
I fell in love with this soup!! Definitely cut the red pepper in half. The sliced ginger adds so much flavor! I ate the leftovers all week!! It's healthy and guilt-free, love it!! Can't wait to eat it again! item not reviewed by moderator and published
This soup was very easy to make. I only used 1 teaspoon of the red pepper flakes and my husband said it was just enough. Not to spicy, just right! The flavors were outstanding. Will make this soup again and again. Thanks Rach! item not reviewed by moderator and published
I love spicy food but this recipe calls for WAY too much red pepper flakes. I agree with another reviewer, Food Network needs to correct this recipe to 1 tsp. My husband made this for dinner last night and it was a huge hit. He did say you need to allow about 30 minutes to get the soup ready if nothing has been cut up beforehand. Next time he'll add scallops, more chicken broth, snow peas and substitute 1TBS of sesame oil for 1TBS vegetable oil. item not reviewed by moderator and published
this was quick easy and tasted delicious. i have to admit i had my doubts, ive never made a dish like this, but it came out exactly how i i wanted. but i agree it was spicy, i love spicy, but my dad whom i made it for doesnt. STILL he liked it. item not reviewed by moderator and published
Don't use the amount of red pepper this recipe calls for! I like spicy foods, and this is way too much red pepper. I recomend using 1/2 teaspoon at the most. I'ts just too powerful. Also, I would not go to the trouble of using fresh ginger root. It dominates the dish too much (strong). Use a pinch of ground ginger and forget it. I would definately fix this again, but would use chicken or even pork instead of shrimp. item not reviewed by moderator and published
This soup was easy and full of flavor. I couldn't find seafood broth so I used chicken broth. I made it in Japan and for some reason the store was out of Shitake mushrooms so I used Mitake..never heard of them but it was great. It is a little spicy but I love spicy food and my boyfriend loved it as well. He was talking about it for days. item not reviewed by moderator and published
Healthful, easy , quick and delicious! What more do you need? I followed it exactly and it was wonderful. item not reviewed by moderator and published
I loved the heat of the recipe and how well the shrimp cooked just in the boiling liquid. My variations: sauteed yellow onion (because I forgot to buy the green onion), extra garlic powder along with the cloves of garlic, low-sodium chicken broth, chopped fresh cillantro for garnish and Instead of vermicelli - I used bean thread noodles. Absolutely fantastic flavor and we're going to have cost-effective leftovers for days! item not reviewed by moderator and published
I had some bok choy and thawed shrimp I needed to cook and found this on foodtv.com when I searched for bok choy. For a healthier option, I substituted whole wheat pasta. And I only put in 1/2 the pepper flakes to be cautious and it was just right for me. I didn't have any whole ginger so I used ground and it worked just fine. I only used low sodium chicken stock. Healthy, fast, easy and soooo good! I will definitely make this one again. item not reviewed by moderator and published
I love this recipe, I have made it over and over and I make it in big quantities so I can eat it for a long time. My only advice is to not mistake horse radish at the store for your ginger. The ginger makes such a difference! The spice is perfect, not too hot. It's so easy, I recommend this recipe for anyone, it is so simple, quick and tasty! item not reviewed by moderator and published
I made this the first time...my family liked it...it is very hot. Rachael's recipes are always too hot for us so we go light then she calls for. The next time I made it I changed it up a bit. I used chicken breast that was already poached, and used chicken stock only, with bean sprouts and water chestnuts with plain angel hair pasta....We love it this way. Oh yeah and NO ginger. We have also made it veggie style with veggie broth. Try it you might like it. ENJOY! item not reviewed by moderator and published
I was a bit skeptical because I'm not a big fan of brothy soups, but I am so glad I gave it a whirl. I thought the spice was just right, but I tend to like things extra spicy. Do NOT skip the clam juice/seafood stock! item not reviewed by moderator and published
This recipe was dynamite. I would make a couple of suggestions: easy on the oil, dont want the soup to be too greasy. i used a little chilli infused sesame seed oil in lieu of the veg. oil. added some heat. go heavy on the seafood stock. item not reviewed by moderator and published
As others suggested, cut back to 1 tsp of red pepper flakes. I used 3 bags of shirataki noodles instead of whole wheat pasta. Delicious! Next time I'd like to try a vegetarian version with vegetable broth & tofu. If anyone has tried, I'd love to hear about it. item not reviewed by moderator and published
This is a great meal in a pot recipe. My husband and I loved it! Will definitely make it again. item not reviewed by moderator and published
I was looking forward to making this after I saw it on TV, but after I made it, the spice of the pepper flakes burned the mouth so bad, it was hard to eat. I just saw it on TV again tonight and realized what went wrong. The recipe calls for 2 tsps. pepper flakes and Rachael said she uses 1 tsp and that we might want to start out with 1/4 to 1/2 tsp according to our taste. The recipe needs to be corrected. I might give another try. item not reviewed by moderator and published
This dish is quick and easy. Don't skimp on the fresh ginger, but you may want to reduce the amount of pepper if you have a sensitive tongue. I'm full-blooded Cajun and found it a bit spicy. Leftovers are great the next day--most of the liquid is absorbed by the pasta, so it's less soupy but just as tasty. item not reviewed by moderator and published
This is a very simple, very tasty dish. We substituted rice vermicelli for the wheat pasta. Very tasty - although it really soaked up the broth. Great week night fare. item not reviewed by moderator and published
I went a little overboard on the bok choy so had to add more stock as it was getting too thick. It needed more flavor overall so added soy sauce. I'd try it again and not bulk it up so much. item not reviewed by moderator and published
my girlfriend makes this unbelievable recipe and every time it gets better and better. i always look forward to eating it. item not reviewed by moderator and published
Very comforting and tasty, but way too heavy on the red pepper flakes for me. item not reviewed by moderator and published
I LOVE this recipe, I was a little skeptical at first, but, I replaced the mushrooms with water chesnuts and the spaghetti with the rice noodles, and it really is a spicy soup, but its amazing. I also cut the tails off the shrimp before I cooked it, I think it would make it easier to eat. Over all, I have no complaints. Although, I'm not an expert but it took me longer than 10 minutes to prep this dish, more likek 20 or so. heads up item not reviewed by moderator and published
I've made this recipe a few times and it never fails to impress. The flavors meld together so nicely and it is so easy to put together! In addition to the crushed red pepper I have added chopped thai bird chili peppers for extra kick, and have also used calamari in addition to the shrimp - delicious! item not reviewed by moderator and published
loved it! husband loved it! super easy, made it two weeks ago. had it for dinner, then i ate the rest of it for lunch during the week, filling but not fattening feeling. making it again this week!! super super! item not reviewed by moderator and published
The soup smelled great when it was cooking, but when I tasted it, it was very bland. It didn't have the depth of flavor that I was expecting. I added cayenne pepper and lime. Maybe next time I'll double the red pepper flakes, garlic, and ginger. item not reviewed by moderator and published
It's been so cold lately I was happy to have several days worth of leftover soup. I used mushroom/veg broth and julienned tofu instead of the meat ingredients since I'm vegetarian. Good with somen noodles. item not reviewed by moderator and published
This recipe was fast and really tasty. Some of the 30 minute meals really scare me sometimes, but this one turns out really well. Great for a cold evening! item not reviewed by moderator and published
I halfed the recipe, used clam juice and omitted the onions. Topped it with parmesan cheese. Very light dish and simple to make. The taste was incredible. item not reviewed by moderator and published
The BEST!!! Better than the noodle-bowl at my favorite Asian restaurant. TIP: Cut up all the ingredients ahead of time so your pepper flakes dont burn in the oil... there is a lot of cutting and you will need a good knife and a big cutting board, just like RR suggests. Best the first day, too thick the second; clam juice was perfect. I use Ramen noodles (no season packet, of course) and they cooked up in 2 minutes! I will make this every week!! item not reviewed by moderator and published
Great healthy dinner! I served with some pita on the side for those looking for some bread ( my husband). We adjusted the red pepper flakes to 1/2 tsp and it was just the right amount of " kick" for those of us who wanted the flavor without burning our lips! item not reviewed by moderator and published
After watching this episode, I decided to attempt the Shrimp Bok Choy bowl. It is very simple, the most time consuming step is cleaning the bok choy and shrimp. It took me an hour to make this (mainly prepping shrimp, bok choy, garlic and ginger), but I have been able to squeeze 2 meals for 2 adults and one child out of it. I especially love the flavor of the broth from cooking the shrimp in the mix. I used clam juice instead of seafood stock, but I can't imagine it tasting any better. The ginger sweetens it up a bit and the mushrooms add another texture. It's interesting to look at, and it tastes delicious. If you love shrimp or seafood flavors, but are not crazy about asian dishes, I'd still try this dish because the asian flavors are balanced by the seafood and noodles, you may actually start to like ginger and bok choy. If you make this recipe, be sure to send me an invite! item not reviewed by moderator and published
I made this dish according to the recipe except that I used whole wheat noodles. It was VERY tasty! Will make it again! item not reviewed by moderator and published
Loved it! My husband is out of town, so I made a single serving for myself - yum! I didn't add the seafood stock and I bet it would have added a more depth in flavor. Oh, well next time :-) item not reviewed by moderator and published
Alot more complex flavor than I though it'd have. Used soba noodles, added a Tbl or 2 of tamari, used clam stock for the seafood stock, added about 3 extra cups of water and used Knorr veg boullion(instead of chik stock). Garnished with cilantro and lime juice. So delicious, my hubby loved it too, he couldn't believe the wonderful flavor, he described it as authentic tasting, and it is. Very easy and amazingly tasty! item not reviewed by moderator and published
I was disappointed because this recipe lacked flavor, and it was to spicy. item not reviewed by moderator and published
Just finished a bowl and I am completly satisfied. Good for a cool day. Our market didn't have seafood stock so I made my own using vegetable broth and then boiling the shrimp shells and tails until they were pink. The ginger in this recipe was especially tasty to the palette. I cooked the noodles half way before adding them to the pot, they were perfect. Will make again! item not reviewed by moderator and published
This was the best! Very authentic to some of the soup bowls I have had in Asian restaurants. I added carrots and red peppers along with the bok choy, used rice-stick noodles instead of vermicelli and toped it off with fresh cilantro and a squeeze of lime juice. This one is a keeper. Thanks Ray... item not reviewed by moderator and published
Great one pot dish! I followed the recipe except I omitted the mushrooms and the ginger because I didn't have them on hand. I'll definitely include them when I prepare this again. The clam juice adds a nice touch. For extra flavor, I left the tails on my shrimp. Something that also helps is when using bok choy in a stir fry or dish like this one, is to first add the chunky pieces near the base of the stock and left them cook because they take longer. Adding the bok choy leafy sections later ensures that they won't be over cooked. One good sized bowl was an extremely satisfying meal and a healthy one at that! item not reviewed by moderator and published
Very spicy, even though I only used a few shakes of red pepper flakes. I also agree with those who said the vermicelli should be cooked separately so it doesn't get too mushy. However, it was a GREAT recipe, and definitely had a complexity that was surprising given the simple ingredients and how easy it was to make. I cut the olive oil to 1.5 tbsp, so it was very low in calories and fat - will make often! item not reviewed by moderator and published
I LOVED this recipe, made it for my friends and family seperately and each thought it was amazing! I used chicken stock and chicken instead of the seafood stock and shrimp. I also added lemon juice and soy sauce to the recipe as well. item not reviewed by moderator and published
I thought the recipe was perfect. I even added a few more pepper flakes. I found the way to avoid the vermicelli from absorbing all of the liquid, is to cook the vermicelli first in boiling water...then add it to the soup. item not reviewed by moderator and published
This recipe was absolutely delicious. Restaurant Quality for sure...even better!!! Rache you make cooking so much fun! Thanks for all your wonderful recipes! item not reviewed by moderator and published
I added lime juice and cilantro--great flavors for this dish. Since my market didn't have good looking shrimp, I used a filet of salmon cut in 1.5" strips. Very Nice. item not reviewed by moderator and published
This recipe was easy-- one of the few from Rachel that actually take 30 minutes. It was very tasty. Loved the Bok Choy and made it a little spicier. Careful of the seafood stock. It tasted a little fishy for my taste but I am very sensitive to fishy tastes. Company loved it. item not reviewed by moderator and published
Great recipe. I did not use Shrimp and also did not find the seafood broth. Was still awesome. Also, 2 teaspoons of crushed red chillies are a little too much (even for someone like me who can handle quite a lot of spice). I would go for 1 tsp next time. I also added cilantro which tasted absolutely awesome with the other ingredients. It tasted like Pho. Highly recommend this one! item not reviewed by moderator and published
This is a great way to incorporate a "vegetarian" meal once a week. My family just loves this one! Easy to make and very tasty. item not reviewed by moderator and published
This receipe is so easy and tastes soooo good! I tried it with chinese noodles and it tastes even better!!! item not reviewed by moderator and published
Wow, this is probably one of my favorite dishes out of all the recipes I have played with on the Food Network site. I am vegetarian so I substituted "Better than Bouillon" vegetable base for the stock and omitted the clam juice and shrimp. A very hearty, flavorful and healthy soup! item not reviewed by moderator and published
I tried this for a quick, low cal. meal and I was pleasantly surprised. I enjoyed the mild taste and texture of the Boc Choy, but was afraid to use the tops--now I wish I had. I probably used more than the 2 tsp of crushed red pepper and for me it was perfect. I used pre-cooked frozen shrimp, but next time I will use raw as the shrimp were a little over done. Also I added a couple of Tbl of white wine viniger and it was perfect. item not reviewed by moderator and published
It was very easy to prepare and this time, this recipe did take 30 minutes(I'm slow at cutting). My kids loved it despite my concerns with the Bok Choy, nevertheless they still ate it up! I will definitely be making this recipe again. item not reviewed by moderator and published
This is a wonderful recipe!--so much simpler to make than the typical Asian recipes (which often seem to call for lots and lots of infrequently used ingredients...). I didn't have clam juice, so I just used chicken stock--still delicious. Also added a drained can of water chestnuts and a drained can of bamboo shoots--gave it a nice crunchy texture. Hubby adored this recipe--am sure I'll get many more requests for this one... item not reviewed by moderator and published
Has a great kick, suggestion if you can't eat it all in one sitting-leave the noodles and most of the bok choy out separately until you serve it next. They get soggy if it sits in the fridge as leftovers. item not reviewed by moderator and published
try it again perhaps you did something wrong this soup is amazing I don't use the noodles as i do a low carb diet . item not reviewed by moderator and published

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