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Spicy Coconut Soup with Bok Choy and Mushrooms

By Jen Bright


Boca Raton, FL, US

 Boca Raton, FL

Recipe Level

About Recipe

Looking for a fast and healthy weeknight meal? This recipe for spicy coconut soup takes less than 30 minutes from start to finish.


1 tablespoon unrefined organic extra virgin coconut oil

1 tablespoon minced ginger, divided in half

10 ounces (approximately) shitake mushrooms cleaned and thinly sliced (substitute cremini if you don’t like shitakes)

1 teaspoon salt

½ teaspoon turmeric

1 teaspoon paprika

½ teaspoon red pepper flakes

2 ½ cups vegetable broth

½ cup coconut milk

5 heads baby bok choy, thinly chopped (approximately 2 cups)

Cooking Procedure


n n Heat organic extra virgin coconut oil in a large pot over medium heat. Quickly sauté half the ginger in the heated oil until it becomes fragrant—about 30 seconds. Add sliced mushroom and cook until they are softened. Add the dry spices and stir for a few seconds until ingredients are well incorporated.n n Add broth and bring the soup to a boil. Stir in remaining ginger. Place heat on low and add 1/3 cup of the coconut milk. Taste the soup and adjust seasonings. If you like a creamier soup, add the remaining coconut milk. When heated through, remove soup from burner and add bok choy. The bok choy will wilt and “cook” in the hot liquid but will retain its fresh taste.nnn You may try also our Leek and Garlic Soup with Coconut Oil.n


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