Coconut Bok Choy Soup


  1. Cut off the root ends of the bok choy, remove the leaves and chop them. Set them aside.

  2. In a large pan, heat the coconut oil over medium-high heat and add the ginger, garlic, lemon zest, lime zest, turmeric and red Thai pepper. Cook for 2 minutes before adding the lime juice and chopped bok choy, then cook for another 2 minutes. Add the water, coconut milk and salt and let it simmer for 5 minutes. Season the soup with more salt to taste.

  3. Meanwhile, in a separate bowl, pour boiling water over the vermicelli and let it sit for 5 minutes or until the noodles are cooked. Drain the water from the noodles. Divide the noodles between 2 or 4 bowls and pour the coconut bok choy soup over the noodles. Garnish with bean sprouts, fresh cilantro, and sliced red Thai pepper. Serve immediately.

  • 8 oz 226 g baby bok choy

  • 1 tsp coconut oil

  • 1 tsp grated fresh ginger

  • 2 cloves garlic minced

  • 1/2 tsp lemon zest

  • 1/2 tsp lime zest

  • 1 tsp grated fresh turmeric (alternatively use 1/4 tsp dried

  • turmeric)

  • 1 red Thai pepper chopped, plus more, sliced, for garnish

  • 1/4 cup 60 ml lime juice

  • 1/4 cup 60 ml water

  • 1 13.5 oz [400 ml] can coconut milk

  • 1/4 tsp salt

  • 2 oz 57 g mung bean vermicelli

  • bean sprouts for garnish

  • cilantro for garnish