Smoothly Spiced: Baby Bok Choy & Mushroom Coconut Soup
Coconut milk-based soups are so soothing. You can make them spicy, sweet, savory...but they always seem to hit the spot, especially when there's a nip in the air. A change of seasons provides an opportunity to hit the reset button and cozy up to a new routine. In contrast to the lovely summer, it now seems appropriate to whip out the flannel sheets and preppy sweaters, light an autumnal-scented candle, and relish in the the aromas of a steamy kitchen without feeling guilty about being inside.
Since it is early fall and there is some daylight still, I'm not ready to devote too many hours in the kitchen quite yet. Instead, this soup provided some much-needed warmth after a day in the crisp air but I didn't spend too much time putting it together. It also features fresh bok choy from the Kingfield Farmers Market.
This recipe was adapated from a raw version I found online. The flavor profile is great and provided a nice foundation...I just prefer my soups hot rather than luke warm. Ain't nobody (in Minnesota) got time for cold soup.
Baby Bok Choy & Mushroom Coconut Soup
Serves: 2
Preparation Time: 30 minutes
Ingredients:
1 tsp. coconut oil
1 bunch green onions, chopped with white and green parts separated
8 oz. mushrooms, rinsed and sliced
1 bunch baby bok choy, rinsed and chopped with stem and leaves separated
1 tsp. sesame oil
1 tbsp. soy sauce
1 tsp. brown sugar
1 tsp. ground turmeric
1 tsp. ground cumin
2 tbsp. ginger, minced
4 tbsp. chili garlic sauce, or to taste (can be found in most grocery stores in the Asian section)
1 can light coconut milk
1 c. water
1 tbsp. fish sauce, or to taste (optional)
Method:
1. Add coconut oil to a large pot and heat over medium-high heat. Then add the white parts of the green onion and the sliced mushrooms. Saute for a few minutes until the mushrooms turn slightly golden.
2. Add in the white stems of the bok choy and drizzle with sesame oil, soy sauce, brown sugar, turmeric, cumin and ginger. Stir well and saute for a few minutes. Pour in coconut milk, as well as chili garlic sauce and 1 cup of water. Cover and let simmer over low heat for about 10 minutes, letting the flavors infuse into the liquid.
3. Stir in fish sauce to taste if using and adjust any other flavors as needed. Add in the chopped bok choy leaves and stir, letting the leaves wilt. Once leaves are wilted and heated through, remove from heat and serve.
