Asian Chowder Recipe

Name: Asian Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup bok choy, julienned; 1 cup julienned carrots; 1/2 cup water chestnuts, thinly sliced; 6 ounces straw mushrooms; 1 ounce dried cloud mushrooms, rehydrated; Salt and pepper; 1 pound red snapper, cut into 1-inch cubes; 1 quart fish, chicken, or vegetable stock, or a combination of; 1 1/2 cups milk; 1 cup coconut milk; Pinch black sesame seeds; Pinch ground chili pepper; 1/4 cup chiffonade cilantro leaves; 1 sheet nori (seaweed), cut into thin strips; 1 ounce salmon roe; 4 fried wonton wrappers; 2 tablespoons chopped green onions

Servings: persons

1 tablespoon olive oil
1 cup bok choy, julienned
1 cup julienned carrots
1/2 cup water chestnuts, thinly sliced
6 ounces straw mushrooms
1 ounce dried cloud mushrooms, rehydrated
Salt and pepper
1 pound red snapper, cut into 1-inch cubes
1 quart fish, chicken, or vegetable stock, or a combination of
1 1/2 cups milk
1 cup coconut milk
Pinch black sesame seeds
Pinch ground chili pepper
1/4 cup chiffonade cilantro leaves
1 sheet nori (seaweed), cut into thin strips
1 ounce salmon roe
4 fried wonton wrappers
2 tablespoons chopped green onions

1
In a tagine or large saucepan, heat the olive oil.
2
When the oil is hot, saute the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms.
3
Saute for 3 to 4 minutes or until the vegetables wilt.
4
Season with salt and pepper.
5
Stir in the snapper.
6
Whisk in the fish stock, milk and coconut milk.
7
Bring the liquid up to a boil and reduce to a simmer.
8
Cover with lid and simmer for 15 minutes or until fish is cooked through.
9
Season the chowder with the black sesame seeds and chili pepper.
10
Stir in the cilantro and seaweed.
11
Bring the liquid back up to a boil.
12
Ladle the soup in a shallow bowl.
13
Garnish the soup with the salmon roe and green onions.
14
Serve with the fried wonton wrappers.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup bok choy, julienned, 1 cup julienned carrots, 1/2 cup water chestnuts, thinly sliced, and more.

Yes, Asian Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions