Bok Choy and Fish Ball Soup

4.9 from 11 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 8


  • 6 cup chicken stock
  • 450 gram (1 lb) bok choy, separate stalks from leaves
  • 450 gram (1 lb) carrots, peeled and thinly sliced
  • 225 gram (1/2 lb) tomatoes, cut into wedges
  • 450 gram (1 lb) fish balls
  • 450 gram (1 lb) silken tofu, cubed
  • 3 cloves garlic, minced
  • 3 tablespoon oil
  • 2 scallions, thinly sliced


  1. Boil chicken stock in a soup pot. Add carrots, tomatoes, and bok choy stalks into the pot and bring to a boil. Reduce the heat and simmer for 10 minutes.
  2. Meanwhile, fry garlic and oil in a frying pan until golden brown. Transfer both fried garlic and its oil to a bowl and set aside to cool.
    Alternatively, combine garlic and oil in a microwave-proof bowl. Microwave for 2-3 minutes until the garlic turns golden brown.
  3. Once bok choy stalks turn translucent, add fish balls and bok choy leaves into the soup pot. Return to a boil and cook for another 3-5 minutes.
  4. Add tofu, scallions, fried garlic, and garlic oil to the soup pot. Remove from heat and serve the soup immediately.

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