This is a simple soup made with early, sweet Bok Choy and also storage vegetables like potatoes and carrots and onions, so it’s great for springtime when we have both new and old.
1 can coconut milk
1 Quart Chicken stock or vegetables stock
1 head bok choy (or more)
2-4 cloves garlic
Curry paste to taste
Sauté the chopped onions, garlic, and carrots together in the soup pot with coconut oil or other cooking oil or butter. When they are tender, add the chopped bok choy to lightly wilt. Add boiled, cubed potatoes, stock, and coconut milk, plus curry paste and salt to taste. Simmer gently a few minutes once it comes up to temperature. Serve on rice with sautéed local shrimp and chopped fresh cilantro.