Lemongrass soup with baby bok choy and Daring plant-based chicken

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lemongrass soup with baby bok choy and Daring plant-based chicken

Lemongrass soup with baby bok choy and Daring plant-based chicken

Gluten-Free Friendly, Dairy-Free, Vegan, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 450 Calories/Serving

15 Minutes

Lemongrass holds a special place in our test kitchen’s heart. From our popular lemongrass paste to this crowd-pleasing dish, the subtle floral flavor adds bright citrusy notes and lots of pizzazz.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Your choice of protein
  • Organic baby bok choy
  • Mixed vegetables (organic carrots - organic onions - organic mushrooms - extra virgin olive oil - kosher salt)
  • Sunbasket lemongrass soup base (lemongrass - extra virgin olive oil - vegetable stock - garlic - ginger - arrowroot powder - coconut sugar - ground turmeric - kosher salt - nutritional yeast)
  • Sambal oelek (optional)

Nutrition per serving

Calories 450, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1270mg (55% DV), Total Carb. 33g (12% DV), Fiber 12g (43% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 27g
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Start cooking your protein

  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel; season with salt and pepper.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
  • Chicken breasts: Pat the meat dry with a paper towel; cut into 1-inch strips. Season lightly with salt and pepper.
  • Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper. 

In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 3 minutes.

While your protein is cooking, start the soup.  


Cook the lemongrass soup

  • Trim the root end from the bok choy; cut the bok choy in half lengthwise, then crosswise into 1-inch-wide pieces.

To the pot with your protein, add the mixed vegetables, lemongrass soup base, bok choy, and 2 cups [4 cups] water and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the bok choy is tender and your protein is cooked through, 1 to 2 minutes for regular shrimp; 2 to 3 minutes for plant-based chicken, tofu, jumbo shrimp, scallops; and 4 to 5 minutes for chicken. Remove from the heat and season to taste with salt and pepper.


Transfer the lemongrass soup to individual bowls and serve the sambal oelek on the side if desired. 

Ingredient IQ

Sambal oelek is one of our favorite tools to bring heat and flavor to a dish. Sambal is an Indonesian term for a sauce made with chiles, and oelek refers to the mortar and pestle traditionally used to make it.