Raw Coconut Bok Choy Spicy Soup
It started raining late last night. Liquid silver falling from the sky. Some would say, liquid gold when you take into account the drought we have been having in California. It has been unseasonably warm, and horribly dry. Hills that are normally emerald green this time of year are a dusty brown. People who make their living from the land are in dire straights while every day we look at azure blue skies without a cloud in sight. . .until last night.
The rain finally started to fall. The fresh smelling air drifted in through the windows and a long, soaking rain delighted our ears. It rained all night and we awoke to grey skies, fog, and moisture. The eucalyptus grove that yesterday only offered shade, smelled like nature’s spa as we walked through this morning. It is cold and wet and we are happy.
With the rest of the country still seeing frigid temperatures and snow, while we have damp, cold weather in the Bay area, a batch of soup is just the thing to chase away the chill. You will love this warm, hearty, delicious, healthy raw soup.
Bok choy is the heart of this savory soup. I love bok choy. And I am excited to bring you this bok choy recipe. It is full of nutrients. Wonder where to get calcium? Bok choy has 110 mg per cup. It is also loaded with vitamins C, A and K, magnesium, potassium, manganese, and iron. And did I mention it tastes great?
For this recipe I used baby bok choy. It is tender and has a light sweetness to it. But I didn’t just chop it up and throw it in the soup…I marinated it and tossed it in the dehydrator for a bit. It provided the perfect touch. Marinated mushrooms and a wonderful coconut broth combined with cumin, ginger, turmeric and the bok choy make a healthy soup perfect for this weather. I suggest warming the soup gently on the stove or in the dehydrator to take off the winter chill.
Coconut Soup with Bok Choy
Serves 4
- 4 cups thinly sliced bok choy
- 6 tablespoons Braggs Liquid Aminos , divided
- 4 tablespoon sesame oil, divided
- 1 1/2 cup thinly sliced mushrooms
- 1 tablespoon coconut sugar
- 1 young Thai coconut, meat and liquid
- water (enough to make 2 1/2 cups total liquid when combined with the liquid from the coconut)
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 1-inch piece ginger, peeled and chopped fine
- 1 teaspoon raw chili garlic sauce (recipe here)
- Himalayan salt and pepper to taste
- Toss bok choy with 3 tablespoons Braggs Liquid Aminos and 2 tablespoons sesame oil. Dehydrate at 115 degrees for 1 hour.
- Toss mushrooms with remaining braggs, sesame oil and coconut sugar. Let marinate for at least one hour.
- Place coconut flesh, coconut water and water in high-speed blender. Blend until the mixture starts to feel warm.
- Add cumin, turmeric, ginger, raw chili garlic sauce, salt and pepper. Blend until combined.
- Remove to bowl, stir in bok choy and mushrooms. Re-heat gently if desired.
Angela wrote on February 9, 2014
I was wondering what to make tonight for supper ….now I know your delicious soup….. can not wait to make it! Thank you for the recipie…Bonne Apetit!
Emma and Carla: the merrymaker sisters wrote on February 8, 2014
YUM YUM YUM! We love bok choy too! But we had no idea that it had so much calcium! Woohhoo! Now we have something to come back with when our friends find out we don’t eat dairy 🙂 🙂 Hehe! Thanks for the recipe! e +c
Rebecca wrote on February 8, 2014
Susan, you list dehydrators on your sight but I am curious as to which one you own. Am also curious about the Coconut Soup with Lemongrass as well that someone mentioned. Can’t wait to try this when I get home.
Alexa wrote on February 8, 2014
Can’t wait to try this. I, like Carol above, can’t get young coconuts close by, so thanks for the coco-milk suggestion!
Gary wrote on February 8, 2014
As always, looks and sounds fabulous Susan. I’m in the process of making it but wondering what is the purpose of dehydrating the Bok Choy for an hour?
Susan wrote on February 8, 2014
Gary, it’s all about flavor. And it is delicious!
Marie Saunders wrote on February 8, 2014
Hi Susan, I’m very excited about trying your Coconut soup with bok choy. I don’t have a dehydrator but plan to go to a friend’s who has one so I will make it with her. I’m just wondering if there is a way to make this without a dehydrator? Also, I was wondering if Barbara could share her spicy coconut soup with lemongrass recipe. Thank you.
Susan wrote on February 8, 2014
You could put it in the oven at the lowest setting for a bit but you will probably not have a completely raw bok choy if you do it that way. The time would be dramatically reduced but I can’t tell you by how much since I haven’t tested it that way. Cheers!
Barbara wrote on February 8, 2014
Beautiful! Sounds delish..i make a spicy coconut soup with lemongrass. Good stuff. Thanks for sharing!
Aslana wrote on February 8, 2014
Great I have a cold so I’m doing this one today!
Heather @ The Soulful Spoon wrote on February 7, 2014
Emily, nothing short of amazing. You’ve just inspired me to buy bok choy. I never knew what it tasted like, so thank you for clarifying. It may be, in fact, the only vegetable I haven’t tried:) As a coconut freak, this recipe is on my week this list to make. I love how it’s raw too! Awesome! Thank you for sharing<3