Ingredients

56-60 ounces Chicken Broth

12 Ounce-weights shiitake mushrroms, sliced

2 Tablespoons minced fresh ginger root

4 Tablespoons Nam Pla fish sauce

2 green onions, sliced

2 Tablespoons Tamari soy sauce

1 Tablespoon sesame oil

½ Teaspoon chili oil

4 Fish Filets Filets of Tilapia or similar fish

1 lb. Shrimp

3 cups packed chopped bok choy

4 Teaspoons unsweetened rice vinegar

2 Cloves Garlic (minced)

1 Teaspoon Goya Adobo (recommended) or Garlic Salt

Preparation

  1. Bring broth, garlic, mushrooms and ginger to boil in large pot.
  2. Reduce heat and simmer 3 minutes.
  3. Add fish sauce, soy sauce, sesame and chili oils; simmer 2 minutes.
  4. Cut fish filets into 1-2 inch pieces set aside
  5. Add bok choy; simmer until choy is tender, about 2 minutes.
  6. Add cut fish filets and shrimp
  7. Stir in rice vinegar and Adobo (or salt & pepper)
  8. Ladle soup into bowls. Sprinkle with green onions and serve.