I tried another recipe that I had seen on Two Peas and Their Pod quite awhile ago for Spicy Shrimp and Bok Choy (Pac Choi) Soup. It's a Rachael Ray recipe. Its a little hot to be eating soup, I know, but since the pac choi in my garden is growing strong right now, I figured this was the perfect time to try it. This was delicious! Kevin really loved it - it actually got a "this is really very, very good... I really like this a lot." He hasn't said that about a new dish in awhile, so that was nice to hear.
Spicy Shrimp and Pac Choi Noodle Bowl
3 tablespoons vegetable oil, 3 turns of the pan (I used canola)
2 teaspoons crushed red pepper flakes (I only did about 1 t so that it wasn't too spicy for Carson)
4 cloves garlic, chopped (organic)
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced, a couple of cups (I left these out and added green beans instead - I know they're completely different, but its what I had in the freezer)
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise (from the garden)
Salt and pepper
1 quart chicken broth (I used organic BTB chicken base and water)
1 cup seafood stock, available on soup aisle or, 1 cup clam juice (I used BTB, the clam base, plus water)
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti) (organic)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks (organic)
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.