This soup is one of our winter favorites! Don’t be intimidated by the list of ingredients and steps — this recipe makes a big batch that you can enjoy over several days.
Bok Choy packs a powerful anti-oxidant and anti-inflammatory punch! It’s an excellent source of Vitamin C, A, K as well as being a good source of minerals and phytonutrients.
The broth is richly seasoned with a healing and immune-boosting trifecta of turmeric, garlic and ginger - perfect to nourish your body and senses the body on the chilly nights ahead.
Coconut Bok Choy Soup
(vegan and gluten-free)
Makes approx. 10 cups
6 tbsp. sesame oil
2 tbsp. sunflower oil
6 tbsp. fresh ginger, peeled and minced
2 tbsp. garlic, peeled and minced
3 tbsp. fresh turmeric root, peeled and minced
1 1/2 tbsp. kosher salt
1/3 cup Braggs Liquid Aminos
2 tbsp. wheat-free tamari
2 packs (500 grams) cremini mushrooms
8 c. filtered water
2 cans full-fat coconut milk (use coconut cream for a thicker, creamier broth)
10 cups baby bok choy, washed and chopped
1-2 large carrots, sliced in 1/4 in. thick rounds
1 c. chopped cilantro
Heat a heavy bottomed stainless pot over medium-high heat. Add sesame and sunflower oil. Once the oil is hot, immediately add the ginger, tumeric, garlic and start to brown. Season with the kosher salt and stir well. Sauté over medium heat until the ginger and garlic is browned.
Add the Braggs and tamari sauces, and continue to sauté for a few more minutes until a rich golden brown colour is achieved.
Add the 8 cups of hot filtered water and bring to a simmer. Season with salt and pepper and reduce the cooking liquid by half.
Once you have a dark color for the broth and it is reduced to half, add the mushrooms and carrots.
Bring to a simmer, then add the coconut cream. Allow the soup to cook for another 5 minutes, until the carrots become tender.
Taste the soup and adjust seasonings.
Add the chopped bok choy and heat through until slightly wilted. Add the cilantro and stir through. Ladle into soup bowls and serve.
This soup reheats well and keeps for up to 3 days in the fridge. For a more filling meal, add 1/2 cup of left-over rice to the bottom of your bowl, ladle the hot soup over top and enjoy!