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Bok Choy Recipe — Healthy Bok Choy Soup


chef buck here and today we’re gonna cook up bok choi bok choy is a cabbage you know or to remember the cabbage family look how sad this one looks it’s looking a little tired I bought this like jeepers four days ago and I’m going to make some soup with it because that’s what I like to do with the big cabbage bok choy comes in a lot of different sizes it comes itsy-bitsy teeny-tiny medium size and this is the big honkin bok choy come and look at this here those immigrants first thing I’m going to do is wash this thing see how dirty this isn’t here and this is always it seems like every time I buy bok choy it’s like that it’s really dirty it’s it’s dirty it’s a bad but it’s a bad vegetable it’s a very dirty vegetable so first thing I’m going to do though is cut it separate the leaves from the stalks just like this here boom because we’re going to cook it in a soup and the cooking time is going to be a lot different from the top from the bottom and now I’m going to go ahead and wash it so here’s my bok choy bottoms all washed up I got like 90% of the dirt off of there 90% good for me I can live with that but you always want to wash your bok choy it’s a has always got a lot of dirt hitting up in it so I’m going to go ahead and give these bottoms of slice you know I want to cut them into about half inch pieces and this soup is going to have you know little pieces and big pieces in it see that there looks dirty but it’s just stain you know at least that’s what I came ago it’s very similar uh really texturally to a piece of celery it’s probably not as dense as celery right but it is watery yeah hasil has a high water content so that’s good enough our man pieces that’s alrighty we want some nice chunks in this soup alrighty so there’s my bok choy bottoms all cut up these here my tops then I’ve got washed I’m going to go ahead and give these a chop and we want to separate the tops from the bottom so we’re going to add these in almost when the dish is just finished packing so we don’t cook up all of the nutrition and it does it doesn’t take any time for these to cook swill enemies near the end of the dish we’ve got a pot over here that’s big enough to cook soup in I’m going to go ahead and turn the heat on medium-high and start heating it up I’m going to throw a little bit of oil in the bottom of it so we can saute some things here at the beginning of the dish boom I’m going to start off with some ginger lots of ginger in this dish see I got some of it uh chopped up fun – some of it and some bigger chunks as I like big chunks of dinner ginger in this so go it in there and start that stick throw in some chili peppers I got these chopped up seeds and all this is like five peppers it’s a lot it’s heat but it’s soup you know those are fresh nut dry those are fresh but you can use a happy news pickle you can use dried you can put in some chili powder if you want you can put in some sriracha that hangs in a sriracha or chili garlic paste or any kind of hot element that you want all right now I’m going to put in some some bell pepper half a red sweet pepper why because it was in the fridge and I need to get rid of it that’s a good thing about soup you know ultimately in a soup you can put in whatever the hell you want you know a soup is always a great way to clean out a fridge I’m going to go ahead and throw this in here I’m gonna throw in boom an onion chopped up thrown in there this is like seven cloves of garlic this is enough garlic to give you there’s a muscle under that shirt you’ll have to trust me on that we got all of this stuff going in here sauteing away I’m gonna go ahead and throw in some seasonings one tablespoon of coriander one teaspoon of lemon grass powder and one teaspoon of mango powder so we’re go ahead and stir this up let these flavors cook up a little bit now we’re going to add in a little bit of sweet potato this is to medium size sweet potatoes I got to cut up about half inch cubes skin them and window skin in my soup I hate to take the skin off a potato but for soup sometimes it’s just better there’s no skin free now we’re going to go ahead and throw in a can of coconut milk this is just a regular coconut milk don’t use camera girl coconut this is like coconut milk you know if it was up to me like coconut milk goes down here in the garbage but she’ll get mad if I do that real coconut milk alright so get that stirred up just fill it up with water boom throw that in there and we’ll turn it up on a high heat let us get bubbling a little bit what we want to do is we want to cook our potatoes stopping our potatoes up a little bit before we add in our bok choy all righty my pots starting to bubble a little bit so I’m going to go ahead and reduce the heat down to a simmer I’m going to go ahead and cover it up let it simmer away for about five minutes and get those out potatoes start to soften up a little bit alrighty so it’s been a little over five minutes about six minutes and that’s where we’re at right now let me check the doneness of this here let’s see so our pork goes in there it’s not too overdone you don’t want it to be you don’t want it to leak leave it going for too long as it’s still got to cook a little bit more with some other ingredients it’s ah hot but it’s soft enough to eat but it still got up it’s not mushy you don’t want to cook it for too long so at this point boom we’re going to throw in a bottle it bottles all right and it looks like I can use a little bit more why ah go with another can you know to bring the water up to the top but it’ll cook but you don’t want to throw too much water in here because the bok choy is chock full of water you know and I like my this soup I like it to be nice and thick and hearty you know I don’t want it to be a super duper watery I don’t know I wanted to have a lot of mmm you know I want it to be a nice rustic filling dish but it’s going to be thin it’s not a creamy soup you know even with a coconut it’s a nice coconut flavor but it’s not going to be a thick creamy soup so I don’t want it to be too watery so be careful putting water in just have enough to cover up your ingredients so I’m going to go ahead and let this cook for another couple of minutes with the bok choy bottoms in there and then it’ll almost be done already so it’s been a couple more minutes you know once it started once it started simmering again I let it go for two more minutes now we’re going to throw in boom the bok choy tops get that mixed up throw a little bit of salt in here and too much maybe too much I’m trying to go a little lighter on the salt trying to be a responsible middle man little bit of black pepper yeah we like it we like it nice and chunky and long so if you want it Center you can add a little bit more water to it if you like but you know we like it to be nice and hearty so this is good enough for us boom finish it off with a little fresh chopped basil throw that in there it’s probably about a half a cup maybe and then that’s it you know I’m not going to cook you warm because the bok choy leave I mean this pots already hot enough you know taters are cooked you know the bok choy even the bottoms you can eat them raw so you know what’s they been cooking for a couple of minutes in here that’s plenty enough time I’m going to get off the heat cover it up and it’ll be ready to eat whenever we’re ready alright we’re going to go ahead and ladle some of this up give it a try see doesn’t that look a lot wetter than you were thinking it was going to be that’s why you got to be careful with the water you know you don’t want to get it too liquidy burn the hell out of my mouth on this one this has only been sitting for about ten minutes I think it was cooked any more you know I don’t like the potato falling apart you know in my soup not in this you know like some soups when you put a potato in it you know you want to go ahead and throw your ThunderStick or whatever the hell in there and mash it up and make it creamier because of the potato but with this soup you know with the sweet potato I don’t like that you know it’s got a little bit of heat but it’s not overly hot you know even though I put five fresh chili in here you don’t put whatever heat you like but because of the coconut milk you know that helps to balance it out so you know if you like a little heat you know you’re going to want to go heavy on the heat plus with the potato and the bok choy and all that jazz you know it’s a lot of it’s a lot of SuperDuper not flavorful stuff you know not overpoweringly flavorful stuff so don’t be afraid to go a little heavier on the spices you know what it’s good boy all right so there you have it a little bok choy soup you know go ahead and give this recipe a try let me know what you think and Bon Appetit

Randall Smitham

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74 COMMENTS

  1. D.L. Sosnik Posted on September 11, 2014 at 8:54 pm

    Hey Chef Buck ! Love your vids and I have a question. I'm a (new) fan of Indian food and I cook it at home myself. Mango powder, and pulp, are seasonings I have heard of but have never tried. What does it taste like, and does it really add another flavor level to the dish ? Would vinegar not be similar ? Thanx for your consideration, and keep up the good work. Not a meat-eater so I appreciate all your vegetarian recipes.

    Reply
  2. Robert Peters Posted on September 11, 2014 at 8:56 pm

    Great looking soup chef!  I think I would add another can of coconut milk to make it even creamier and less water!  Thanks for the recipe too! 

    Reply
  3. CauldronShow Posted on September 11, 2014 at 9:04 pm

    Does Bok Choy have a lot of akaline in it similar to celery or no?

    Reply
  4. XWTL Posted on September 11, 2014 at 9:09 pm

    Chef buck, your such an amazing guy! I love all of your videos. In your next video can you teach us how to make a stromboli?

    Keep up the amazing work !

    Reply
  5. Chef Buck Posted on September 11, 2014 at 10:05 pm

    A bok choy soup recipe Bok Choy Recipe — Healthy Bok Choy Soup #bokchoy  

    Reply
  6. yazhe Posted on September 11, 2014 at 10:35 pm

    I've tried real hard to enjoy sweet potato, but it just ain't happening.  Anything I could sub for that, other than regular old potato?  Would that be good?

    Reply
  7. camembert101 Posted on September 11, 2014 at 10:41 pm

    looks real good!

    Reply
  8. Doone226 Posted on September 12, 2014 at 12:41 am

    Thanks for the good looking recipe. Does the mango powder add an acidity? If not, maybe adding some lime juice.

    Reply
  9. Robb's Homemade Life Posted on September 12, 2014 at 1:49 am

    hey Buck, this looks like a great colorful soup, or stew. Those are nice soup bowls you have as they are wide on the edges so you can add crackers and stuff on the side.

    Reply
  10. MANNY~EmberDim Posted on September 12, 2014 at 4:32 am

    I'm going to eventually start writing down these recipes, Buck! X3 EVENTUALLY I SAY!

    Reply
  11. kozmik__WZRD Posted on September 12, 2014 at 4:37 am

    Adding chicken or vegetable broth to the coconut milk will provide so much more flavor. Also, throwing in some fresh lemongrass, a couple kafir lime leafs and a couple shakes of fish sauce will really round out the Thai vibe.

    Or to go more Indian, use garam masala, coriander powder, turmeric and curry powder then throw in some diced tomato for a "curry soup".

    Reply
  12. kozmik__WZRD Posted on September 12, 2014 at 4:37 am

    Adding chicken or vegetable broth to the coconut milk will provide so much more flavor. Also, throwing in some fresh lemongrass, a couple kafir lime leafs and a couple shakes of fish sauce will really round out the Thai vibe.

    Or to go more Indian, use garam masala, coriander powder, turmeric and curry powder then throw in some diced tomato for a "curry soup".

    Reply
  13. FitAngie Posted on September 12, 2014 at 5:01 am

    Yum that looks and sounds so delicious. Thank you for sharing this.

    Reply
  14. TheWolfePit Posted on September 12, 2014 at 9:26 am

    Delicious!!  Love bok choy!

    Reply
  15. Evelyn Walker Posted on September 12, 2014 at 4:41 pm

    Could I use butternut squash instead of sweet potatoes?

    Reply
  16. LouieBlueRaspberry Posted on September 12, 2014 at 6:50 pm

    Yall are my favorite people to watch. You make the yummiest food and you are awesomely dorky which in my book is a very good thing!!!

    Reply
  17. Brandon Nintendo Posted on September 13, 2014 at 7:06 am

    Do you deliver?

    Reply
  18. Karin Ellison Posted on September 13, 2014 at 4:04 pm

    LOVE bok choy and its cheap! When I eat Chinese, I get chicken and bok choy instead of chicken and veggies. Will try this delicious-looking soup.

    Reply
  19. A. Random Posted on September 14, 2014 at 3:39 pm

    I find that sautéing chili peppers is a lot like pepper spraying yourself very slowly.

    Reply
  20. festafarian Posted on September 15, 2014 at 8:18 am

    I grow bok choi in the spring. I had a bumper crop this year and froze some that I blanched. I think I'll try this with that. Got any suggestions to make this work?

    Reply
  21. BaubleRob Posted on September 15, 2014 at 9:50 pm

    Pretty sure we call it pak choi in the UK. Someone needs to standardise the spelling. I'll get right on it after I sort out the Burma/Myanmar thing.

    Reply
  22. Aaron Willis Posted on September 19, 2014 at 1:40 am

    Another great vid- hey buck, its the perfect time of year for a pumpkin bread vid. Get on that lol

    Reply
  23. toma g Posted on September 21, 2014 at 4:48 am

    Awesome.you and camera girl rock 🙂

    Reply
  24. Jessica Cejnar Posted on September 23, 2014 at 11:08 pm

    That looks really good, except for the chiles (I'm a wuss when it comes to heat). What is mango powder, though, and where do you get it?

    Reply
  25. Ramon C Posted on September 27, 2014 at 7:03 am

    Finally! A good bok choy recipe for big honkin bok choy!!!!! That is all we get here, it looks like a big green bush!!! LOL…….But this will be awesome now that the heat is about to break a little. Thanks Chef! 

    Reply
  26. Ardent Dfender Posted on October 18, 2014 at 8:35 pm

    One thing about Bok Choy especially the big version like in the video, is that most people don't know what to do with it and its also dirt cheap in the Grocery Store for such a big vegetable. Im not sure exactly why its so cheap  exactly. But for a vegetable in the grocery store its almost the cheapest one there is and Bok Choy has great flavor. You can't go wrong buying it for a green vegetable to use to Saute, Steam or Cook with in a Soup for the cost.

    Reply
  27. SirHammerHead888 Posted on November 3, 2014 at 12:28 am

    What an absolute delicious looking soup…can't wait to try this!! Don't know where the H E Double Hockey Sticks I'm gonna find lemongrass powder & mango powder though?! Would maybe a little lemon & lime juice and/or a spoonful of mango frozen concentrated juice work?? Cheers to Chef "Boom" Buck! 

    Reply
  28. kairosgrammy Posted on November 25, 2014 at 10:16 pm

    It should be dirty. It grows in the ground.

    Reply
  29. Tanner Herzman Posted on April 14, 2015 at 6:59 pm

    you from louisiana?

    Reply
  30. Yotipo Posted on April 29, 2015 at 10:19 pm

    "Why? Because it was in the fridge" Love it

    Reply
  31. Angel GA Posted on July 19, 2015 at 3:54 am

    I can't wait to try this! Where can I find and buy mango powder and lemon grass powder? Please let me know! Thank you!

    Reply
  32. Anjali Shukla Posted on July 24, 2015 at 4:17 am

    Hi Chef Buck, just tried this recipe and the soup was simply ahhmazing! Thank you so much for sharing this easy and yummy recipe 🙂

    Reply
  33. Colleen Courtney Posted on October 1, 2015 at 12:17 am

    Just made this with fresh lemongrass and added oyster mushrooms at the end with the Bok Choy leaves. Soooo good!! Thank you!

    Reply
  34. Saul Quezada Posted on October 25, 2015 at 4:08 pm

    everything is so dandy but shouldn't use stainless steel to cook those awesome recipes ???

    Reply
  35. Laurie C Posted on January 3, 2016 at 11:42 pm

    I cannot wait to try this.

    Reply
  36. trivera1s Posted on February 7, 2016 at 5:36 am

    This looks DIVINE! I'm going to make it tomorrow. I can't wait!!! Thanks for sharing!

    Reply
  37. Miss Netta Posted on February 13, 2016 at 12:26 am

    90% clean lol
    I can't wait to try this!

    Reply
  38. Anahit Vardoyan Posted on February 27, 2016 at 1:45 am

    mango powder? where to buy it?

    Reply
  39. Josie Thornton Posted on March 8, 2016 at 7:53 pm

    I couldn't get the mango powder or lemongrass powder in West Yorkshire but the soup is still really good. Thank you very much for all these fantastic recipes.

    Reply
  40. Drew Lazos Posted on July 4, 2016 at 12:14 am

    You're really funny and that looks delicious! Keep it up!
    Now I just need to figure out where I can get some mango powder 0.0….. I was thinking of just pureeing half a mango but it might be icky. >.<

    Reply
  41. Dave Whitmore Posted on August 9, 2016 at 2:56 am

    This looks so good! I've never cooked bok choy before but I'm looking forward to trying out this recipe.

    Reply
  42. Fe Baby Posted on August 26, 2016 at 9:47 pm

    your too funny…love it!

    Reply
  43. purplezoid1 Posted on January 10, 2017 at 9:29 am

    Looks great! Will try it this week (I'm going to use Jamaican curry powder instead of your recipe powders as I don't have them at hand). Looking forward to this! Thanks for the upload! 🙂

    Reply
  44. Robin Farmer Posted on February 2, 2017 at 3:34 am

    I will have to try this recipe but instead of water I like chicken broth

    Reply
  45. imthefrogman1 Posted on August 11, 2017 at 11:10 pm

    looks good for a cold day. but maybe i would have poped in some Shrimp as well.

    Reply
  46. Sam Dallas Posted on September 11, 2017 at 1:57 am

    spoiler alert…buck adds basil at the end….What a wonderful twist it took, caught me off guard.
    This will be lunch tomorrow

    Reply
  47. Pak Rat Posted on September 16, 2017 at 11:17 pm

    I liked it. and using your advise here and making this now. I don't have some of the ingredients but using what i have . Main ingredients bok choy, sweet potatoes and coconut but adding fish and shrimp. Because I have it. love all your videos good job.

    Reply
  48. Megan Jarvis Posted on October 22, 2017 at 11:49 am

    What kind of oil are you using Buck?, thanks😀

    Reply
  49. Amanda Ponder Posted on November 10, 2017 at 3:54 pm

    Oh my god yummm!! I am making this right now!!!

    Edited to say: I made it and it was fabulous! However, I used lemon zest and cilantro instead of lemon grass because I did not have any. I used a handful of coconut chips that I powdered in a blender and I mixed it with about 15 oz of soy milk and shook it up because I didn't have coconut milk. And, I added a curry leaf just for flavor 🙂
    Wonderful recipe. Thank you!

    Reply
  50. Nick Fernandez Posted on November 23, 2017 at 12:17 am

    DONT THROW YO THUNDASTICK!

    Reply
  51. Craftlover 9 Posted on December 21, 2017 at 1:27 pm

    Looks amazing! Definitely going to try this!!

    Reply
  52. Jennifer C Posted on January 28, 2018 at 6:40 pm

    This is my go to video for book choy soup. It is delicious and I sometimes improvise with what I have on hand or add 2 cans of coconut milk. I love it! I also love watching you and listening to your wife. She has the best giggle! Thanks for sharing.

    Reply
  53. Isabelle Marconi Posted on February 11, 2018 at 6:53 pm

    I have never put coconut milk in soup before..but I will try..

    Reply
  54. Suryafara bracke Posted on March 23, 2018 at 8:16 am

    This is kinda like 'sayur masak lemak putih (white creamy vegetable soup)'. wow..Feel like kelantanese malaysia home. I thought it is your family recipe or western style recipe.Feel familiar but when you said it is influence from Thai food,no wonder.Kelantan state,Malaysia is neighbour with Narathiwat,Thailand. For thickier soup,add shredded/pound boiled fish flesh. Good job for sharing this.Yummy..

    Reply
  55. Sarah Pomeroy Posted on May 27, 2018 at 2:50 am

    What can i use to besides cocnut milk

    Reply
  56. Moogie Always Posted on June 6, 2018 at 12:41 pm

    A recipe can never have too much ginger, onion, or garlic. Bok choy bottoms would be a great punk rock band name too.

    Reply
  57. Faye Kheir Posted on July 2, 2018 at 1:38 pm

    Thank you for sharing
    I love your recipes🌹

    Reply
  58. MOODY Posted on August 12, 2018 at 7:22 pm

    I love your recipes Thank You😃

    Reply
  59. MOODY Posted on August 12, 2018 at 7:23 pm

    Can you use miso broth instead of water?

    Reply
  60. JR T Posted on December 11, 2018 at 2:33 pm

    More salt early on and no sweet peppers and I would like this

    Reply
  61. Sully Posted on December 18, 2018 at 12:26 pm

    are you a real chef? or a wannabe, doubtful cooking on an electric stove

    Reply
  62. Beatrice Woods Posted on January 12, 2019 at 9:17 am

    Great in any soups

    Reply
  63. Claytine Nisbett Posted on March 4, 2019 at 7:22 pm

    Thanks. I'll do a version of this for dinner with a side of Jasmine rice

    Reply
  64. Crystal Wu Posted on March 23, 2019 at 1:59 am

    Excuse me?!
    “It’s a very dirty vegetable”
    “It’s a bad vegetable”
    I just felt offended
    Plus,all vegetables are dirty because of soil.😡

    Reply
  65. Karl Schwinbarger Posted on March 26, 2019 at 7:18 pm

    Very, very informative. I'm going to making it with everything except the spices. I think the ginger, garlic, hot pepper (a big jalapeno without its seeds) and basil should carry it for me.

    Reply
  66. lovelyblkwoman Brown Posted on April 2, 2019 at 12:55 pm

    All veggies n fruits r dirty…even can goods. I always wash can goods with soap and water before opening. Why? Think about all the hands…rodents…insects n germs that have touched it before you. Otherwise…soup looks good…need some tweeling though.

    Reply
  67. Magda Vazquez Posted on April 11, 2019 at 4:28 pm

    ah hello as far as I know there is no pickles in oriental soups

    Reply
  68. Tamson Darland Posted on June 5, 2019 at 8:52 am

    Excellent Tropical Potato Soup, yummy. A lot of Nutritional Bang!!! Budget Friendly. Does this soup freeze well. I love making big batches of soup and portioning out and freezing for later use. Thank you for your continued Wonderful Culinary Creations. Be Blessed. Love Tamson 😇

    Reply
  69. Sally Soucie Posted on August 9, 2019 at 4:16 am

    I got try this it look so good o my gosh I never had this u making me hungry o great I want try this ….thank u for sharing definitely on.my grocery list 🤗

    Reply
  70. Sarim Sok Posted on August 11, 2019 at 7:23 am

    Reminds me of a soup my mom makes; Cambodian, but has fermented salty fish

    Reply
  71. Denise Souza Posted on October 18, 2019 at 12:35 am

    I love him crack me up 😂 practical real and no fluff and buffer thank you and is amazing 😉 soup 🍜

    Reply
  72. Michael Haas Posted on October 18, 2019 at 9:26 pm

    I’ve made this a couple times. A consistent wiener. I never seem to find lemon grass powder at the store so then I have to do a lemon dance that never quite cuts it. Will use a butternut squash from the garden in place of sweet potato. I got CG coconut milk and I’m gonna use two cans. Or toucans. Think I’ve got mango and coriander. Garlic from the garden, and dried Thai basil. Wish I had a pepper in the fridge. I’ve got dried ghost peppers that are lethal, but Jen won’t allow it. So we’ll see. A fire going in the wood stove on a 38deg, rainy night in northern VT. This soup will be perfect. Shame they never discovered bread in Thailand.

    Reply
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