Food is the foundation to our good health and well-being. Sometimes, I think that message isn’t clear when I hear so much about eating less, like food is the enemy. While eating less, especially unhealthy foods, is a very important message to keep in mind, what’s more important is eating right.
When we eat right, we can live better, stronger, happier lives.
It’s been wonderful hearing from many of you – through personal messages online and conversations in-store – about wanting to make healthier choices in your diet. You’ve requested more vegetarian recipes, as well as specifically asked for ideas on how to incorporate anti-inflammatory foods into your meals.
So with those suggestions fresh on my mind, I’m sharing this deliciously healthy recipe – Thai Coconut Soup with Bok Choy & Mushrooms.
Spiced with freshly grated ginger, Thai BBQ Seasoning, and a bright touch of turmeric powder, this creamy Thai Coconut Soup is filled with warmth,
flavor, and the anti-inflammatory properties of all those spices.
Turmeric not only adds a beautiful golden hue to the soup, but also its extraordinary anti-inflammatory and anti-oxidant properties. The “Spice of Life” has been a well regarded natural remedy in Chinese and Indian culture for centuries to ease digestive discomfort and to boost the immune system. Much of the same can be said of fresh ginger as well.
To give the soup a distinctive tropical flavor, and some additional anti-inflammatory properties, I used our Thai BBQ Seasoning - an aromatic
blend of coriander, lemongrass, cumin, white pepper, smoked serrano chili, garlic, and more.
Don’t let the name of the seasoning limit your recipe ideas to only grilled foods. Our Thai BBQ Seasoning is one of our most versatile blends, which I love to use on veggie dishes and in soups like this one.
To complete the soup, I added in other anti-inflammatory ingredients - silken tofu, bok choy, and mushrooms.
The smooth silken tofu melts in your mouth when enjoying the soup, but if you’re not a fan, you can skip it for a lighter soup, or substitute it with quinoa or tempeh.
Make a big batch of this Thai Coconut Soup with Bok Choy and Mushrooms, so you have leftovers to refrigerate. You can easily heat it back up anytime over the next few days to enjoy. Just remember to add in the bok choy after the soup is heated.
And there you have it - a simple, delectable soup that nourishes the soul and fuels the body. Stay healthy everyone, eat right, and have fun cooking!
Thai Coconut Soup with Bok Choy & Mushrooms
by Season with Spice
Serves 3-4
Ingredients:
1 tbsp coconut oil (or your choice of oil)
1 tbsp freshly minced ginger
10 oz cremimi mushrooms - thinly sliced
1 tbsp Season with Spice’s Thai BBQ Seasoning
1/2 tsp Season with Spice’s Turmeric Powder, or more to taste
2 1/2 cups vegetable broth, or water
12 oz package of firm silken tofu – cut into small cubes
1/3 cup to 1/2 cup coconut milk
Sea salt to season (I used our Sweet Ginger Sea Salt)
4-5 bunches of baby bok choy – thinly sliced
Method:
1. Heat coconut oil in a pot or large skillet, over medium fire. Add half of the minced ginger and cook until aromatic, about 30 seconds. Add in sliced mushrooms and cook for about 4 minutes. When the liquid begin to evaporate, add in our Thai BBQ Seasoning and turmeric powder. Stir to mix in.
2. Add in broth/water and tofu cubes, and bring it to a boil. Add in the remaining minced ginger. Lower heat to medium, and add in coconut milk. Stir gently to combine. Let cook for another minute. Season with our Sweet Ginger Sea Salt. Taste, and adjust any seasonings to your taste. If you like the soup to be a richer consistency, just add in a bit more of the coconut milk.
3. Remove from heat. Stir in the bok choy to lightly wilt. Serve hot or warm.
Notes:
- The soup keeps well for 2-3 days in the refrigerator. When reheating, feel free to add in more liquid or coconut milk if the soup gets too thick.
- For an even fresher tasting bok choy in the soup, add them in right at the table before you dig in.
by Season with Spice
Serves 3-4
Ingredients:
1 tbsp coconut oil (or your choice of oil)
1 tbsp freshly minced ginger
10 oz cremimi mushrooms - thinly sliced
1 tbsp Season with Spice’s Thai BBQ Seasoning
1/2 tsp Season with Spice’s Turmeric Powder, or more to taste
2 1/2 cups vegetable broth, or water
12 oz package of firm silken tofu – cut into small cubes
1/3 cup to 1/2 cup coconut milk
Sea salt to season (I used our Sweet Ginger Sea Salt)
4-5 bunches of baby bok choy – thinly sliced
Method:
1. Heat coconut oil in a pot or large skillet, over medium fire. Add half of the minced ginger and cook until aromatic, about 30 seconds. Add in sliced mushrooms and cook for about 4 minutes. When the liquid begin to evaporate, add in our Thai BBQ Seasoning and turmeric powder. Stir to mix in.
2. Add in broth/water and tofu cubes, and bring it to a boil. Add in the remaining minced ginger. Lower heat to medium, and add in coconut milk. Stir gently to combine. Let cook for another minute. Season with our Sweet Ginger Sea Salt. Taste, and adjust any seasonings to your taste. If you like the soup to be a richer consistency, just add in a bit more of the coconut milk.
3. Remove from heat. Stir in the bok choy to lightly wilt. Serve hot or warm.
Notes:
- The soup keeps well for 2-3 days in the refrigerator. When reheating, feel free to add in more liquid or coconut milk if the soup gets too thick.
- For an even fresher tasting bok choy in the soup, add them in right at the table before you dig in.
