Monday, March 31, 2014

coconut curry soup with mushrooms and bok choy

Mmmmmm. Such a good combination. I found a recipe for a coconut bok choy soup on pinterest but it was raw. I'm sure it would have been amazing, but I thought those same ingredients would make an incredible hot soup for dinner... I was right. 

  • 1 yellow onion, diced
  • 2 cloves garlic, diced
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp cayenne
  • 1 Tbsp Bragg's Amino Acids
  • 13.5 oz can of coconut milk, I used lite
  • 1 cup veggie broth
  • 2 cups water (plus extra to mix with cornstarch)
  • 2 Tbsp corn starch
  • 9 white mushrooms
  • 3 heads bok choy
  • 1/4 cup chopped fresh parsley (optional)

Heat a tiny bit of olive oil in a pot and throw in the onion and garlic. After a few minutes add all spices and Bragg's, cook for a few minutes to toast spices. Add coconut milk, veggie broth, and water. Mix the two Tbsp corn starch with enough water to dissolve it. Add to soup. Cut mushrooms into bite size pieces and add to soup. Cut ends off bok choy heads and rinse each leaf, thinly slice. 

When mushrooms are nearly cooked add the chopped bok choy. Cook to your liking. It's nice to have the green still very green but be sure to cook it long enough to soften the stalks. I do a lot of taste testing  while mine is cooking, no timer needed. 

I added my fresh chopped parsley right before serving the soup into bowls. I have it in my garden so it literally goes into everything! Its nice but not necessary.

And with all of this spring rain, it just feels like a good night for soup! Mushrooms are a natural source of vitamin D (needed in rainy weather like this) and bok choy is a good source of calcium. 

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