17 September 2013

Bok Choy and Lemongrass

Hubby's been on a massive Bok Choy kick-ever since we visited my sister and returned with a few head from her garden (May 28- Saturday Brunch). He uses an entire head in his chicken noodle soup each night and it's delicious.

We found this delicious recipe at coffeeandquinoa.com.

I wanted to find a few other ways to enjoy the nutritious veggie and mix it up a bit. Since we're now growing lemongrass, my search included both plants. Here's what I found:

3 stalks fresh lemongrass
1/2 bunch cilantro
1/2 cup chopped green onions
6 thin slices peeled fresh ginger
3 cloves garlic, crushed and peeled
3 fresh red Thai chilies, rinsed, stemmed, seeded, and quartered
1/4 tsp ground pepper
5 cups low-sodium vegetable broth
4 oz thin rice noodles
7 oz firm tofu, cubed, optional
3 heads of bok choy, chopped

First, prepare the broth. Rinse the lemongrass and cut off and discard tough tops and root ends. Peel off and discard the coarse outer leaves. With the flat side of a knife, crush the inner lemongrass stalk. Chop cilantro leaves and set aside for garnish. Reserve the stems – these are what you will use in the broth.

In a pot, combine the crushed lemongrass, cilantro stems, 1/4 cup green onions, ginger, chilies, garlic, ground pepper, and vegetable broth. Simmer, covered, for 30 minutes. Pour through a strainer over a large bowl and discard the solids.

Meanwhile, cook noodles according to package directions. Drain and rinse with cold water. Divide noodles between two to three soup bowls. Top with tofu and 1 baby bok choy per bowl. Ladle broth over noodles. Garnish with chopped cilantro leaves and remaining 1/4 cup green onions.