It’s fall and the weather is starting to change which means it’s cold and flu season. This also means it’s soup season. I’m trying desperately to keep germs away from my family but it’s an uphill battle as my baby insists on putting anything and everything into his mouth. It’s gross. I know that one day he’s going to catch something and it’s going to take us all down.
I’m the worst when I’m sick. It never fails that everyone around me will be sick for two days and I will be sick for two weeks. I’m trying to prepare and have healthy and easy soup recipes ready to go for when the dreaded flu hits our home. This is definitely one of those recipes. It’s super easy and the broth tastes really amazing . . .
So, I think I may have jinxed myself. The very night I wrote this, my son woke up with his first cold. It’s not the flu but it was a bad cold that ended up taking down not only my son but also my husband and I. We weren’t thrilled to be sick but we were very happy to have this recipe. We ate nothing but this soup for 3 days and it was so satisfying. I swear it was the reason we got better in a week and not a month.
Turmeric adds a lot of flavor to my homemade chicken broth. It’s a really satisfying soup. The dish is supposed to serve four but my husband and I ate the whole thing in one night. It was that good.
The turmeric also adds color to the soup. Keep that in mind because you’ll need to wipe that up immediately if it gets on your counter or anything else because it will stain. I have white counters and this stuff is worse than red wine when it comes to stains.
Shrimp Bok Choy and Turmeric Soup
- 1 tablespoon Extra Virgin Olive Oil
- 1 large Onion chopped
- 6 Garlic Cloves minced
- 1 1/2 teaspoon Salt plus additional for serving
- 1 teaspoon Ground Black Pepper plus additional for serving (optional for AIP, AIP Reintroduction)
- 1 teaspoon Turmeric
- 6 cups Chicken Broth
- 2 Carrots sliced
- 1 pound Shiitake Mushrooms stems removed and sliced into 1/2 inch pieces
- 6 heads Baby Bok Choy bottoms chopped off
- 1 pound Shrimp
- Heat the oil in a stock pot or dutch oven over medium heat.
- Add onions and garlic then sauté for 5 minutes or until translucent.
- Add in salt, pepper, turmeric, chicken broth, carrots and mushrooms then bring to a boil
- Reduce heat and then let simmer, covered for 20 minutes.
- Add bok choy and shrimp in the last 5 minutes of cooking.
- Add salt and pepper to taste then serve.