Soups can be found in every part of the world. Some simple and others far more complex. Try my take on the Thai Curry Soup. It’s not as hard as you may think to prepare and it will help you step outside of your cooking comfort. This soup is made with bok choy which is a type Chinese cabbage.

Prep Time (Mise en Place): 15- 20 mins
Cook Time: 40 mins

Ingredients:
2 cans Coconut Milk
4 cups Vegetable Broth/ Stock
1 head Bok Choy, chopped
1 small White Onion, sliced
1 1/2 tbsp Fresh Garlic, minced
1/4 oz Lemon Grass Stalk, finely sliced
1 lb Bella Mushrooms or White Mushrooms, sliced
14 oz Firm Tofu, cubed between 3/4″ to 1″
2 tsp Red Curry Paste
2 tbsp Green Onion, sliced
1 small Red Chili, seeded and sliced
1 tbsp Lime Juice
1 tbsp Olive Oil
Spices: White Pepper and Kosher Salt, to taste
2 tsp Ground Ginger
1 tsp Garlic Powder
Garnish: Cilantro and Lime Wedge

Over medium heat using olive oil saute onion, garlic, lemon grass along with ground ginger until onions become soft. Stir in red curry paste then add conconut milk and vegetable broth combining well. Season with garlic powder, white pepper and kosher salt; bringing liquid to simmer for 10 mintues.

Stir in mushrooms along with red chili pepper while continuing to simmer for 5 minutes. Add lime juice and tofu simmering for an additional 5 minutes before adding bok choy. Using a wooden spoon, stir soup from bottom up. This allows tofu to stay intact with minimal disintegration. Adjust salt/pepper and continue to simmer for 5- 10 mins.

Remove from heat and stir in green onions. Let rest for a couple minutes then serve. Garnish each bowl with a cilantro and lime wedge.

Happy Eating!!