Bok Choy And Potato Soup
Ingredients
1 each potato
1 Tbsp. vegetable oil
1/3 C. green onion, chopped
1 clove garlic, chopped
1 tsp. dried Thai seasoning
1 each head bok choy (about 12 ounces) cut crosswise into 3 lengths
1 Tbsp. minced turnip
14 ounce vegetable stock
2 each pieces lemon grass (opt)
1 Tbsp. freshly squeezed lime juice
garlic chili pepper sauce
Cooking Instructions
Wash and scrub potato. Cut in half, and boil in lightly salted water until soft. Reserve 10 ounces cooking water; peel and dice potato. Reserve (this step may be done ahead) Heat vegetable oil in a medium size saucepan. Add green onion and garlic. Sauté until soft. Add Thai seasoning, and stir for 30 seconds. Add bok choy and turnip, and stir until bok choy begins to wilt. Add reserved potato water, chicken broth and lemon grass. Bring liquid to a simmer and cook, partially covered, for 10 minutes. Add diced potato. Simmer until potato is heated through, about 5 minutes. Stir in lime juice and serve. Pass garlic chili pepper sauce at table, suggesting the use of about 1 tsp. per serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)