Sayur Bening Pakchoy: Clear Bok Choy Soup

Method4 steps · about 25 min

1. 1

   Step 1: In a wok or a pot, heat the oil (2 tbsp) over a medium flame. Add the shallots (3) and saute until they soften, about 3 minutes.

   Soften bok-choy-soup shallots · 3 minUses 2 tbsp vegetable oil · 3 shallots, sliced

2. 2

   Step 2: Add the sliced garlic (3 cloves), ginger (2-inch piece) and bird’s-eye chilli (1), plus the big red chillies (2) if using. Sauté until fragrant, about 2 minutes.

   Sauté bok-choy-soup aromatics · 2 minUses softened shallots and oil · 3 cloves garlic, sliced · 2-inch piece ginger, sliced · 2 big red chillies, sliced (optional) · 1 bird’s eye chilli, sliced

3. 3

   Step 3: Add the 600 ml water and dried anchovies if using. Bring to a boil and continue boiling for another 10 minutes. Adjust salt to taste (to taste).

   Boil with anchovies · 10 minUses fried shallots garlic ginger and chillies · 600 ml water · 1 tsp dried anchovies, rinsed (optional) · Salt to taste

4. 4

   Step 4: Add the chopped baby bok choy (250 g) and mix well. As soon as the soup returns to a boil, turn off the heat. Let the bok choy wilt in the hot soup for about 2 minutes, then serve.

   Wilt bok choy after turning off heat · 2 minUses seasoned clear soup broth · 250 g baby bok choy, chopped