Pesang Manok #SoupSwappers

Here we are at the May 2020 Soup Saturday Swappers event. Wendy of A Day in the Life on the Farm started this event and, every month, I get a new array of soup recipes to put in my to-try pile.

This month, we are hosted by Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice who writes: "Create a soup using fresh vegetables. No frozen or canned vegetables allowed." Sounds fabulous.

Here's the line-up of fresh veggie soup recipes from the #SoupSwappers...

• Colombian Crema de Aguacate by Pandemonium Noshery
• Cream of Mushroom Soup by Palatable Pastime
• Fresh Corn Soup with Seared Scallops by Karen's Kitchen Stories
• Fresh Green Peas Soup With Veg Cheese Parcel by Sneha's Recipe
• Minestrone from Campania by A Day in the Life on the Farm
• Pesang Manok by Culinary Adventures with Camilla
• Poached Shrimp & Spring Onion One-Pot Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Tuscan Style Turkey Soup by Making Miracles

Pesang Manok 

Pesang Manok is a recipe that reminds me of my grandmothers on both sides and is still one of my favorites. It's a Filipino soup made with chicken, potatoes, carrots, and bokchoy. It's richly flavored with fresh ginger. The boys noted that I've been making lots more Filipino recipes while we've been sheltered in place. I don't know if that's because it's easy or if I am deriving some sort of comfort from these familiar recipes. As for the fresh veggies to fit the theme: I had gotten fresh bok choy in one of our CSA (community-supported agriculture boxes) along with carrots and leeks. Traditionally, this would have used onions, but with the sheltering orders, my trips to the grocery store are limited and I use what I have!

Ingredients serves 6

• 4 to 6 bone-in, skin-on chicken thighs 
• 8 to 10 baby potatoes, halved
• 2 to 3 bunches bok choy, trimmed and roughly chopped, approximately 3 C
• 1 to 2 leeks, trimmed and sliced, approximately 1 C
• 1 C carrots, quartered and sliced
• 2" knob fresh ginger, peeled and grated
• fish sauce to taste
• freshly ground pepper
• water, as needed
• Also needed: steamed rice for serving

Procedure

In a large pot heat a splash of oil. Once the pan is shimmering, place the chicken thighs in the pot, skin-side down. Render the fat, approximately 5 or 6 minutes. Remove the chicken from the pot.

Stir in the leeks and cook until softened slightly, approximately 5 minutes. Add in the carrots, potatoes, ginger, and chicken thighs. Pour in enough water to submerge everything and have about an inch of water above that. Bring to a boil, then cover and simmer for 45 minutes.

Stir in the bok choy and cook for another 3 to 5 minutes. The greens should be nicely wilted, but not mushy.

Season to taste with fish sauce and freshly ground pepper. Serve hot with steamed rice on the side.