So I made Dominique's Filipino village soup, and I made it wrong (though it was still pretty good), and there was this huge bok choy hanging out in the refrigerator looking at me every time I opened the door. Staring at me. Mocking me.
So, just as the only thing to do with a song stuck in one's head is to play that song (I'm talking to you, "Rainbow in the Dark"), the only thing to do with a bok choy that haunts one's dreams is to turn that bok choy into soup.
Whaddaya know? The last one was good. This one was better.
A lot better.
Filipino Village Soup, As-Told-To Style, But Without Mushrooms, And With Chicken
Serves four to six
2 Tbsp peanut oil
3 cloves garlic, minced
1 small hot chile, seeded and minced
1 Tbsp minced ginger
4 boneless, skinless chicken thighs, cut into roughly 1" pieces (or maybe a little smaller)
Most of 1 bok choy, chopped into roughly 3/4" pieces
6 cups chicken broth
1 heaping Tbsp tamarind paste
2 Tbsp soy sauce
Sliced scallions for serving
Heat peanut oil over medium heat in a soup pot. Add garlic, chile and ginger; cook, stirring constantly, 1 minute. Add chicken thighs. Cook, stirring regularly, until meat is no longer pink.
Add bok choy, chicken broth, tamarind paste and soy sauce. Bring just about to a boil. Cover, reduce heat and simmer 20 to 25 minutes, or until you're pretty much ready to eat.
Scatter a palmful of scallions over each bowl and serve.
Image by Flickr user Sokhar. Used under a Creative Commons license.