Radiant Bok Choy Soup

RADIANT BOK CHOY - a lovely way to serve one of nature's most nutrient dense veggies ~ theviewfromgreatisland.com

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.

Radiant Bok Choy - an underappreciated veggie gets the star treatment! ~ theviewfromgreatisland.com

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.

Radiant Bok Choy ~ a healthy vibrant soup featuring two nutritional rockstars! ~ theviewfrombreatisland.com

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.

Radiant Bok Choy made with Jade Asian Greens Baby Shanghai Bok Choy ~ theviewfromgreatisland.com

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.

Cooking turmeric for Radiant Bok Choy ~ theviewfromgreatisland.com

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.)

Radiant Bok Choy ~ a delicious and healthy soup made with some of the world's healthiest ingredients ~ theviewfromgreatisland.com

More healthy soups to try ~

RADIANT BOK CHOY - a lovely way to serve one of nature's most nutrient dense veggies ~ theviewfromgreatisland.com
4 from 4 votes

Radiant Bok Choy Soup

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.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Yield 6 servings
Author Sue Moran


  • 1 Tbsp vegetable oil
  • 2 Tbsp powdered turmeric (use less to taste)
  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

radiant bok choy pin

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    Please rate this recipe!

  • Reply
    July 26, 2021 at 7:47 am

    1 star
    2 Tablespoon of Turmeric overwhelmed the soup and I feel like I’ve wasted all those other good ingredients.

    • Reply
      Sue Moran
      July 26, 2021 at 7:57 am

      I’m sorry this didn’t work for you Jane. The large amount of turmeric is as much a health ingredient as it is for flavor, but if it’s too strong for you definitely feel free to lower the amount. I’ll make a note in the recipe to add it slowly, to taste.

      • Reply
        July 27, 2021 at 3:33 pm

        Thanks for your reply Sue, I just made another batch without the turmeric and will combine the two as I think that will solve the issue. I appreciate your kind reply.

  • Reply
    April 3, 2020 at 9:28 am

    5 stars
    I just made this and it’s great!!! I tweaked the recipe a bit because currently under COVID19 quarantine – used canned mushrooms, almond milk (with a shot of half and half), no water, added sautéed onions, and baby Russian kale and served over toast. Excellent!!!

    • Reply
      April 3, 2020 at 11:09 am

      Thanks Carol, I’m loving all these ‘quarantine’ makeovers!

  • Reply
    February 10, 2019 at 9:36 pm

    Hi I made this recipe a few times and loved it a lot but I bookmarked this site instead of the recipe at the Jade site.
    Now the Jade site is unavailable. Anyway you can re-post with the actual recipe?

    • Reply
      February 10, 2019 at 9:57 pm

      Hey Katie, I didn’t realize that the link to the recipe wasn’t available, I just checked it out and it looks like they are upgrading their site. I will see if I can post the original recipe here, thanks for alerting me.

      • Reply
        December 27, 2019 at 11:02 am

        I’ve now added the recipe to this post.

  • Reply
    January 28, 2017 at 10:17 am

    I have no idea what to do with this recipe with no guidelines for proportions etc. Everyone doesn’t have “cooking genes”. Give a girl a break!

    • Reply
      January 28, 2017 at 2:13 pm

      Hi Marlene ~ I did this recipe for Jade Asian Greens, and you have to follow the link to Jade’s website to get the full recipe, here it is: http://www.jade88.com/recipes/radiant-bok-choy-soup
      Hope you enjoy it!

      • Reply
        October 2, 2018 at 7:19 pm

        Thank you very much Sue, I was looking for it.

  • Reply
    December 27, 2016 at 2:09 pm

    this is seriously so pretty! Also my love for bok choy definitely helps!

  • Reply
    Liz @ The Lemon Bowl
    December 9, 2016 at 11:52 am

    I can’t wait to make this! I’ve been adding turmeric to everything we eat these days. This looks delicious!

  • Reply
    Jennifer @ Seasons and Suppers
    December 8, 2016 at 4:21 pm

    Radiant is right! So, so pretty and I love bok choy, so this soup is definitely speaking to me 🙂

  • Reply
    Laura | Tutti Dolci
    December 7, 2016 at 5:35 pm

    After all the holiday cookies I’ve been sampling, soup for dinner is a must! I absolutely love this for a healthy and flavorful meal in the midst of a chaotic season!

    • Reply
      December 7, 2016 at 6:17 pm

      I think I’ve got you beat, Laura ~ I’ve been sampling DIY Ferrero Rocher truffles all week :/

  • Reply
    Gerlinde @Sunnycovechef
    December 7, 2016 at 4:22 pm

    I love book choy but have never made soup with them. What a great idea.

  • Reply
    Robyn Gleason
    December 7, 2016 at 3:44 pm

    Wow, Sue! I opened up your page and said ‘Holy Moly’ out loud as your gorgeous soup came up! And love that this is so darn good for you, too. I’m with Chris, I love bok choy and it’s such a little beauty.
    I love your passion about good brands!

    • Reply
      December 7, 2016 at 8:33 pm

      I’ve been so lucky to work with great brand, Robyn 🙂

  • Reply
    December 7, 2016 at 3:24 pm

    What a gorgeous, vibrant soup!!! I love the health benefits of turmeric—a good excuse to make a double batch!

  • Reply
    Elizabeth @ SugarHero.com
    December 7, 2016 at 10:40 am

    This looks SO healthy and SO good! I’ve just started taking turmeric as a supplement because of all of its health benefits. Now I just need to make this soup and my body will be super-charged! 😀

    • Reply
      December 7, 2016 at 1:37 pm

      This is right up your alley, then, Elizabeth!

  • Reply
    April J Harris
    December 7, 2016 at 10:06 am

    That really is a gorgeous, colourful soup! And what a convenient way to buy bok choy – and so cool you can freeze it too. This is a wonderful, healthy recipe to have on hand over the holidays!

  • Reply
    [email protected]
    December 7, 2016 at 9:51 am

    This is a stunning use of bok choy and I need to use it more. Can’t wait to make this delicious soup.

  • Reply
    maria @closetohome
    December 7, 2016 at 9:07 am

    I am not sure why I have not been making more soups now that the weather has turned.

    • Reply
      December 7, 2016 at 9:15 am

      I know what you mean, Maria ~ whenever I have a big pot of soup on the stove life is so much easier ~ and cozier!

  • Reply
    Platter Talk
    December 7, 2016 at 8:13 am

    The yellow and green in this soup is beautiful! Looks so healthy and tasty.

  • Reply
    Lynne | 365 Days of Baking and More
    December 7, 2016 at 8:12 am

    Ok, Susan, you’ve sold me on this soup. It looks AH-mazing!! Believe it or not, I’ve never made anything with bo-choy, so this recipe is the perfect one to start with.
    Thanks also for letting me know I could freeze it – I never thought about freezing my greens for later!

    • Reply
      December 7, 2016 at 8:19 am

      I never knew about that either, Lynne, the produce bags make it so easy, you just throw the whole thing right in the freezer.

  • Reply
    Tricia @ Saving room for dessert
    December 7, 2016 at 8:10 am

    Wow – this is one beautiful soup! We love Bok Choy and coconut milk – sounds perfect to me! Heading over to see about this recipe 🙂

    • Reply
      December 7, 2016 at 8:20 am

      Thanks Tricia!

  • Reply
    John/Kitchen Riffs
    December 7, 2016 at 7:47 am

    Wow. Gorgeous dish — love the color. The yellow, of course, but everything looks so vibrant. The photos are great. Terrific soup — thanks.

    • Reply
      December 7, 2016 at 8:00 am

      Thanks John ~ it’s a nice soup to perk up the gloomy days to come 😉

  • Reply
    December 7, 2016 at 5:23 am

    Oh my gosh, that looks so vibrant and delicious.

  • Reply
    [email protected]'s Recipes
    December 7, 2016 at 4:25 am

    Coconut milk soup with bok choy…what a beautiful and delicious combo!

  • Reply
    Chris Scheuer
    December 7, 2016 at 3:08 am

    What a beautiful way to use bok choy! I think it’s one of the prettiest veggies on the planet! Thanks for posting a delicious and healthy recipe at this time of year, we all need it right now!

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