Thai Coconut Soup with Bok Choy & Mushrooms
A delicious and healthy soup perfect for a chilly day. This Thai coconut soup is made with bok choy and mushrooms, and is sure to warm you up!
Ingredients
- 1 tbsp coconut oil or your choice of oil
- 1 tbsp freshly minced ginger
- 10 oz cremimi mushrooms - thinly sliced
- 1 tbsp Season with Spice’s Thai BBQ Seasoning
- 1/2 tsp Season with Spice’s Turmeric Powder or more to taste
- 2 1/2 cups vegetable broth or water
- 12 oz package of firm silken tofu – cut into small cubes
- 1/3 cup to 1/2 cup coconut milk
- Sea salt to season I used our Sweet Ginger Sea Salt
- 4-5 bunches of baby bok choy – thinly sliced
Instructions
- Heat coconut oil in a pot or large skillet, over medium fire. Add half of the minced ginger and cook until aromatic, about 30 seconds.
- Add in sliced mushrooms and cook for about 4 minutes. When the liquid begin to evaporate, add in our Thai BBQ Seasoning and turmeric powder. Stir to mix in.
- Add in broth/water and tofu cubes, and bring it to a boil. Add in the remaining minced ginger.
- Lower heat to medium, and add in coconut milk. Stir gently to combine. Let cook for another minute.
- Season with our Sweet Ginger Sea Salt. Taste, and adjust any seasonings to your taste. If you like the soup to be a richer consistency, just add in a bit more of the coconut milk.
- Remove from heat. Stir in the bok choy to lightly wilt. Serve hot or warm.
Notes
- The soup keeps well for 2-3 days in the refrigerator. When reheating, feel free to add in more liquid or coconut milk if the soup gets too thick.
- For an even fresher tasting bok choy in the soup, add them in right at the table before you dig in.
Nutrition
Serving: 150gCalories: 182kcalCarbohydrates: 10gProtein: 7gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 891mgPotassium: 269mgFiber: 2gSugar: 5gVitamin A: 7122IUVitamin C: 68mgCalcium: 206mgIron: 3mg
Tried this recipe?Let us know how it was!