What better way to use your bok choy than in a delicious Thai inspired coconut milk soup. I made my own alterations from a recipe that I found online from ArtfulAppetite.Com. I added some sliced spring onions, garlic, and pan seared tofu. It was a last minute decision to try and use up my wilting bok choy and onions so I didn’t have time to run to the store to get some of the special items such as bean sprouts, thai pepper, cilantro and mung bean vermicelli which I am sure are all very delicious in this recipe. My recipe alterations are in the parenthesis.
- 8 oz (226 g) baby bok choy (1 – 1 ½ bunches)
- 1 tsp coconut oil
- 1 tsp grated, fresh ginger
- 2 cloves garlic, minced
- 1/2 tsp lemon zest
- 1/2 tsp lime zest
- 1 tsp grated, fresh turmeric
- 1 red Thai pepper, chopped, plus more, sliced, for garnish ( substitute 1 Tbsp red pepper flakes)
- 1/4 cup (60 ml) lime juice
- 1/4 cup (60 ml) water
- 1 (13.5 oz [400 ml]) can coconut milk
- 1/4 tsp salt
- 2 oz (57 g) mung bean vermicelli (optional)
- bean sprouts, for garnish (also optional)
- cilantro, for garnish (I substituted diced scallions and black sesame seeds)
- Tofu- pan seared with 1 sliced spring onion and 2 cloves minced garlic
- Cut off the root ends of the bok choy, wash to remove the sand, chop the leaves and set them aside.
- In a large pan, heat the coconut oil over medium-high heat and add the ginger, garlic, lemon zest, lime zest, turmeric and red Thai pepper. Cook for 2 minutes, add the lime juice and chopped bok choy, and cook for another 2 minutes. Add the water, coconut milk and salt and let it simmer for 5 minutes.
- Separately, pan sear the sliced tofu with some olive oil, two cloves of minced garlic and sliced onion for about 5 minutes or when the tofu has browned edges.
- Toss the tofu, onions and garlic into the coconut and bok choy mixture. Season the soup with more salt and red pepper to taste.
- Garnish with scallions, black sesame seeds, cilantro and bean sprouts or whichever of those that you have. Serve with soup spoon and chopsticks 🙂
Directions for cooking Vermicelli: In a separate bowl, pour boiling water over the vermicelli and let it sit for 5 minutes or until the noodles are cooked. Drain the water from the noodles. Divide the noodles between 2 or 4 bowls and pour the coconut bok choy soup over the noodles. Garnish with bean sprouts, fresh cilantro, and sliced red Thai pepper. Serve immediately.