Who doesn’t love a good soup? They are incredibly easy to make, delicious and perfect for fall/winter. I’m loving this soup in-particular because its both flavorful and filling – not to mention full of ingredients like bok choy and ginger that pack some ah-mazing health benefits related to inflammation, immunity and skin. Like everything I make, it’s gluten-free, and to accommodate my “experiment” this month, it’s also vegan. Next time I make this dish (which I 100% will be), I’m going to kick the heat up a notch by adding jalapeño to the broth and potentially even some protein (tofu or chicken).
1 tablespoon olive oil
1 shallot, diced
2 cloves garlic, minced
1 red bell pepper
2 teaspoons red curry paste
1/2 teaspoon ginger, minced
2 cups vegetable broth
1 can unsweetened coconut milk
1/2 teaspoon hoisson sauce
2 teaspoons coco aminos
2 stalks baby boy choy
1 1/2 cups shiitake mushrooms
O P T I O N A L : add tofu or chicken
- Heat olive oil and sauté red bell pepper, garlic and shallots. Season with salt & pepper.
- After about 3 minutes, add ginger and red curry paste. Sauté an additional 3-5 minutes until fragrant.
- Add vegetable broth, coconut milk and coco aminos. Cook on medium-high for about 10 minutes.
- Add hoisin, cilantro, shiitake mushrooms and baby bok choy. Continue to cook for another 5 minutes until the bok choy wilts and the mushrooms soften.
- Add 1/2 spiralized zucchini to the bottom of the bowl. Ladle soup over zucchini – top with cilantro and lime wedges.