In the cancer fighting and cancer prevention world, the buzzwords include baby bok choy, ginger, turmeric, cilantro, red pepper, shiitake and this soup has it all!! This soup was so easy to make and has endless possibilities when it comes to substitutions and / or additions. So, here we go!
As always, start with great ingredients!
In our excitement to get started on the soup, I completely forgot to include the mushrooms in the picture:
Basically, you will start by sautéing ginger, mushrooms and red pepper, add curry, turmeric and vegetable broth and bring to a boil. Lower heat to medium, add coconut milk. Remove from heat and add the baby bok choy. See? Easy!!
Here are the details so you can make this soup today!!!
1 TBS coconut oil
1TBS freshly minced ginger
10 oz shiitake mushrooms – thinly sliced
1/2 red bell pepper, diced
1 TBS green curry paste (or more if you like a little spice!)
1/2 tsp turmeric powder
2 1/2 cups vegetable broth
1/2 cup coconut milk
salt and pepper to taste
2 bunches baby bok choy, thinly sliced
chopped cilantro and lime wedges for garnish
Heat coconut oil in a pot over medium heat. Add half of the minced ginger and cook until aromatic, about 30 seconds. Add in sliced mushrooms and red bell pepper and cook for about 4-5 minutes. Add curry paste and turmeric powder, stirring to mix in.
Add broth and bring to a boil. Add remaining minced ginger. Lower heat to medium, and add coconut milk, stirring to combine. Season with salt and pepper.
Remove from heat, stir in baby bok choy to lightly wilt. Ladle into bowls, garnish with chopped cilantro and lime wedges. Serve immediately.
Notes: This soup will keep well in the fridge for 2-3 days. You may want to add a little more coconut milk when reheating.