My Radiant Bok Choy Soup recipe elevates an under-appreciated veggie to the rock star status it deserves. I team it up with golden turmeric in this revitalizing soup full of anti-oxidants and anti-inflammatories.
This is a dream team if there ever was one, two of the world’s healthiest foods headlining in one bodacious soup — just look at that color!
- Bok choy is one of the most nutrient dense foods on the planet, it’s full of vitamins, minerals, beta carotene, amino acids, and fiber.
- Turmeric is no slouch in the nutrition department, either ~ and it’s responsible for that brilliant yellow. Turmeric is a member of the ginger family, and people have been using it in cooking and in medicine for thousands of years. It reduces inflammation, fights cancer, improves liver function, protects against Alzheimer’s Disease, and lowers cholesterol, just to name a few of its many talents.
Suffice it to say this delicious Radiant Bok Choy Soup is good and good for what ails you.
My baby Shanghai bok choy came bagged, cleaned, and ready to go, so this soup can be on the table in just about the time it takes for the broth to come to a simmer. (You might find it loose in your produce section.) I love baby bok choy because the flavor is delicate and sweet, and they need only the briefest cooking, just long enough to wilt the leaves but maintain that wonderful crunch in the ribs. These tender baby Shanghai bok choy are so small that all I need to do is slice them in quarters, lengthwise.
For this soup I begin by sauteing the turmeric in a little oil, followed by garlic and ginger. The vibrant yellow color blooms when I add a couple of cans of luscious full fat coconut milk.
Mushrooms, diced tofu and lots of fresh lime juice complete the list of ingredients. Once everything is heated through it’s ready to serve. This simple soup is a feast for all the senses, and was adapted from a recipe in Barbara Kafkas wonderful book, Vegetable Love.
TIP: The fresh bagged greens are designed to last a long time in the refrigerator, but you can also pop the bags right into the freezer. Frozen greens can be used in smoothies and cooked recipes (they won’t be crisp when they thaw, so no salads.)
More healthy soups to try ~
- Wild Rice and Carrot Soup
- Not Your Grandma’s Chicken Soup
- Roasted Winter Vegetable Soup
- Finnish Salmon Soup
Radiant Bok Choy Soup
- 1 Tbsp vegetable oil
- 2 Tbsp powdered turmeric
- 3 cloves garlic, minced
- 3 Tbsp minced fresh ginger
- 2 15 ounce cans of full fat coconut milk
- 2 cups water
- 4 baby bok choy
- 3-4 fresh shitake mushrooms, sliced
- 1 bunch enoki mushrooms
- 6 ounces firm tofu, cut in cubes
- 2 Tbsp fresh squeezed lime juice, or more to taste
- salt to taste
- Rinse and remove any faded outer leaves from the bok choy. Trim the stem end just a bit, but leave enough so the head stays intact. Slice each head in half lenghtwise, and then again into quarters.
- Heat the oil in a large cast iron soup pot and saute the turmeric for a minute or so, stirring contantly.
- Add the garlic and ginger and continue to cook for a couple of minutes more, stirring almost constantly. Don't let the garlic brown.
- Add the coconut milk and water and stir to combine well. Bring up to a boil, then turn down the heat to allow the soup to simmer gently, uncovered, for 5 minutes.
- Add the bok choy and mushrooms and simmer gently for a few minutes until the vegetables start to soften. Add the tofu, lime juice, and salt to taste. Heat through and serve.