Bok Choy Coconut Noodle Soup

For three weeks running we received bok choy in the veggie box. 

This in itself is not a problem.  

We like bok choy, it is tasty and good for you.

The problem was my limited kitchen apparatus.  I usually stir fry bok choy or at least use a fry pan to wilt it when using it in Gado Gado salad or something. But until our stuff arrived from the UK I had no idea what to do with it all, but I had to do something as we were out of everything else until the delivery the next day.

Google is my friend.

The recipe I used came from Hooked On Heat – a blog on “Indian inspired flavours”.  I intend to return to it once Pickle is here, and I can resume eating spicy food without incurring painful heartburn.  

I made this very mild using only a small teaspoon of curry paste in place of the Sambal Oelek in the original recipe.  The paste was an Indian variety – with tomato and cumin instead of the ginger/galangal and citrus flavours of South East Asia – so I added a bit of fresh ginger – it turned out great.  It was also really quick to make.  

I think I spent more time googling what to do with my bok choy than putting the meal together.

Bok Choy Coconut Noodle Soup

Course: DinnerCuisine: Indian

Servings

2

servings

Prep time

2

minutes

Cooking time

10

minutes

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Ingredients

• Onion

• Garlic

• Ginger

• 1 teaspoon red curry paste

• Tin coconut milk

• Water

• Bok Choy

• Egg noodles (I use one nest for two servings)

Directions

• Soak egg noodle nest in a covered bowl of boiling water until soft.
• Meanwhile slice the onion thinly and finely chop the garlic and ginger. Â
• Heat curry paste and a splash of water over a medium heat and stir in onion, garlic and ginger until coated.
• Add coconut milk and enough water to make up to approx 2 cups.Â
• Wash and roughly chop the Bok Choy. Â
• Add stems to coconut milk (reserving leaves) and bring to boil. Â
• Allow to simmer for a few minutes to infuse the coconut milk with all the flavours. Â
• Turn off the heat, add the roughly chopped bok choy and cover.
• Drain the egg noodles and place in the bottom of soup bowls. Â
• Use a spoon to fish out the veggies and divide evenly between the bowls. Â
• Top with the coconut soup liquid.