Fun with Bok Choy

I'm still wading through my CSA box and have miraculously used up most of the lettuce, spinach, garlic scapes, and rhubarb. But today is Thurday - which is almost Friday - which means another CSA box to tackle!

Tonight (and lunch and dinner tomorrow) I'm endeavoring to use up all of the bok choy.

Of course I will be making a stir fry (typical and unimaginative, I know, but I really like stir fry for using up lots of veggies) and I'll also be making Spicy Thai Soup.

I wish I could give credit to whoever came up with the soup recipe, but it's one of those photo copies that has been lying around the house for eons. It may well have come from Alice (my step-mom, kinda) or it may have come from a Jane Brody or Moosewood cookbook. I really have no way of knowing.

In any case, I've had a summer cold that will not go away and soup sounds like a wonderful idea to me - even though it has been in the high 80s this week.

If you're looking to use up a little bok choy like I am or if you are in the mood for Thai, I hope you'll give this a try.

You will need:
1 TBSP finely chopped fresh ginger
(I just use a micro-plane because I'm too lazy to chop it)
4 cups vegetable broth
2 tsp minced garlic
1 jalapeno pepper, seeded and finely chopped
(you could use just half if you don't like the heat)
1 cup sliced mushrooms of your choice
1 cup broccoli florets
(cut into bite-sized pieces...you don't want a knife with your soup)
1 cup finely chopped bok choy
1 green onion, finely chopped
1 TBSP finely chopped fresh cilantro

Place broth, ginger, garlic, and jalapeno in a pot and bring to a boil.

Add mushrooms and simmer for 2 minutes.

Add broccoli and bok choy. simmer until the broccoli is tender but still bright green and crisp - about 3 to 4 minutes. Do not overcook!

Stir in green onion and cilantro and serve immediately.

Enjoy!