One-Pot Wonders

Coconut Curry Soup

February 25, 2020
0 Ratings
Photo by lawryniukam
Author Notes

perfectly sweet, spicy and savory.
VEGAN if you skip the Fish sauce and eggs! —lawryniukam

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4
Ingredients
  • 1.5 pounds Bok Choy
  • 7 ounces Coconut Cream
  • 7 ounces Coconut Milk
  • 32 ounces Chicken Broth (or veggie)
  • Coconut Milk
  • Coconut Cream
  • Fish Oil
  • 2 tablespoons Red Curry Paste
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Minced Ginger
  • 2 tablespoons Vegetable Oil
  • 32 ounces Chicken Stock (or veggie)
  • 7 ounces Coconut Milk
  • 7 ounces Coconut Cream
  • 2 tablespoons Fish Sauce
  • 1.5 tablespoons Brown Sugar
  • 4 Boiled Eggs (optional)
  • 1 bunch Bean Sprouts
  • 1 handful Rice Noodles
  • 1 sprig Green Onion
In This Recipe
Directions
  1. Wash Bok Choy and cut off leafy greens from thicker bottom part. Separate parts them because you will use the leafy greens later. Cut into strips or as you wish
  2. In a large pot add Red curry paste, minced ginger, garlic and oil, let them simmer for a few mins. Add the thicker part of the Bok Choy and let it absorb the flavors for a few minutes
  3. Add stock and allow it to come to a boil. Perhaps at this time, prepare and boil your eggs to your liking, as well as rice noodles.
  4. Add coconut cream and coconut milk. (I have tried using one or the other, its not as good as when you use both). Medium heat
  5. Add brown sugar, fish oil and salt to taste
  6. Add dark leafy Bok Choy part and allow it to wilt
  7. Prepare your bowl with rice noodles, bean sprouts, eggs, green onion. Add any other toppings you wish

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