This soup is something I really loved when being on SBD Phase 1. It has a mild and refreshing curry flavor and coconut milk makes the soup very comforting. It is chock full of veggies and very healthy too. The original recipe is for a stir fry and is from one of the SBD cookbooks, that I then turned into a stew accidentally, by adding more coconut milk than called for. But, I absolutely loved the flavor and the ease of preparation that I started making it as a stew from then on.
1 14 oz can light coconut milk (no sugar added)
1 inch ginger, chopped
2 cloves garlic, chopped
zest of one lime, grated (substitute with 2 inches of lemongrass, if you have it available)
2 cups asparagus, cut into 1 inch pieces
1 cup mushrooms, quartered
1 red bell pepper, sliced into slivers
1 small head bok choy(chop stems and leave the leaves whole)
1 tsp crushed red-pepper flakes (or more according to taste)
1 tsp sriracha sauce
1 Tbsp light soy sauce
Juice of 1 lime(approx. 2 tbsp of lime juice)
1 small bunch fresh basil, slivered
Place the ginger, garlic, sriracha sauce, lemon zest and 1/4 cup of coconut milk in a blender jar.(Use lemongrass if you have it, it has a unique flavor and aroma that cannot be beat.)Make a puree of this and set aside.
Pour this puree into a large pot. Place over medium high heat and cook, stirring for 1 minute. Add the asparagus, red peppers, bok choy and the rest of the can of coconut milk and simmer 10 minutes. Stir in soy sauce, lime juice, basil and red pepper flakes to taste and simmer for another 5 minutes. Serve warm with more basil and red pepper flakes if desired.
Verdict: This was a smooth, flavorful soup that is very filling and tasty. You can also add some spinach, cubed silken tofu, add carrots, daikon or other veggies of choice to make this a more wholesome meal.Pin It