Description
Creamy coconut-based vegetable soup inspired by Breath of the Wild, featuring bok choy, potatoes, carrots, and a bold green chili paste.
Ingredients
Scale
- ½ bunch cilantro
- 5 garlic cloves
- 2 scallions
- 2 Thai green chilies
- ½-inch piece ginger, peeled and sliced
- 1 stalk lemongrass
- 1 tsp black peppercorns, ground
- ½ tsp coriander seeds, ground
- ½ tsp cumin seeds, ground
- 2 tsp salt
- 1 tsp sugar
- Zest and juice of 2 limes
- 2 tsp canola oil
- 1 tbsp canola oil
- ½ onion, sliced
- ½ red onion, sliced
- ½ lb small potato medley
- 3 carrots, peeled and cut into bite-sized pieces
- 2 cups vegetable broth
- 4 baby bok choy, quartered
- 30 oz coconut milk
- Chives, diced
Instructions
- Place all green chili paste ingredients in a food processor and pulse until thick and salsa-like.
- Heat canola oil in a pot over medium-high heat and cook onions until softened, about 5 minutes.
- Add potatoes and carrots and cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce to a simmer and cook for 20 minutes.
- Stir in green chili paste and coconut milk until combined.
- Add bok choy and simmer for 5 more minutes until tender.
- Serve hot over rice or udon and garnish with chives.
Notes
- Do not boil after adding coconut milk to prevent separation.
- Adjust spice level by reducing Thai chilies.
- Soup thickens as it sits; add broth when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 22g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg