Raw Coconut Bok Choy Spicy Soup
It started raining late last night. Liquid silver falling from the sky. Some would say, liquid gold when you take into account the drought we have been having in California. It has been unseasonably warm, and horribly dry. Hills that are normally emerald green this time of year are a dusty brown. People who make their living from the land are in dire straights while every day we look at azure blue skies without a cloud in sight. . .until last night.
The rain finally started to fall. The fresh smelling air drifted in through the windows and a long, soaking rain delighted our ears. It rained all night and we awoke to grey skies, fog, and moisture. The eucalyptus grove that yesterday only offered shade, smelled like nature’s spa as we walked through this morning. It is cold and wet and we are happy.
With the rest of the country still seeing frigid temperatures and snow, while we have damp, cold weather in the Bay area, a batch of soup is just the thing to chase away the chill. You will love this warm, hearty, delicious, healthy raw soup.
Bok choy is the heart of this savory soup. I love bok choy. And I am excited to bring you this bok choy recipe. It is full of nutrients. Wonder where to get calcium? Bok choy has 110 mg per cup. It is also loaded with vitamins C, A and K, magnesium, potassium, manganese, and iron. And did I mention it tastes great?
For this recipe I used baby bok choy. It is tender and has a light sweetness to it. But I didn’t just chop it up and throw it in the soup…I marinated it and tossed it in the dehydrator for a bit. It provided the perfect touch. Marinated mushrooms and a wonderful coconut broth combined with cumin, ginger, turmeric and the bok choy make a healthy soup perfect for this weather. I suggest warming the soup gently on the stove or in the dehydrator to take off the winter chill.
Coconut Soup with Bok Choy
Serves 4
- 4 cups thinly sliced bok choy
- 6 tablespoons Braggs Liquid Aminos
, divided
- 4 tablespoon sesame oil, divided
- 1 1/2 cup thinly sliced mushrooms
- 1 tablespoon coconut sugar
- 1 young Thai coconut, meat and liquid
- water (enough to make 2 1/2 cups total liquid when combined with the liquid from the coconut)
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 1-inch piece ginger, peeled and chopped fine
- 1 teaspoon raw chili garlic sauce (recipe here)
- Himalayan salt and pepper to taste
- Toss bok choy with 3 tablespoons Braggs Liquid Aminos and 2 tablespoons sesame oil. Dehydrate at 115 degrees for 1 hour.
- Toss mushrooms with remaining braggs, sesame oil and coconut sugar. Let marinate for at least one hour.
- Place coconut flesh, coconut water and water in high-speed blender. Blend until the mixture starts to feel warm.
- Add cumin, turmeric, ginger, raw chili garlic sauce, salt and pepper. Blend until combined.
- Remove to bowl, stir in bok choy and mushrooms. Re-heat gently if desired.
kate wrote on January 7, 2018
quite a lot of salt is added to the coconut aminos. i think i read the label, and was shocked. very salty.
voula l wrote on May 22, 2017
would hummus made from dry chic peas be considered raw? Im guessing the chick peas might have been processed to some degree?
Mary wrote on September 24, 2016
Can you leave out the amino? I see it contains soy
Susan wrote on September 24, 2016
Great question, Mary! You can substitute coconut aminos. Cheers!
sheila wrote on September 22, 2016
can you suggest a substitute for the young coconut. It’s very difficult to always get them in Canada and when they are around are quite expensive. thanks
Susan wrote on September 24, 2016
Hi, Shelia, A lot of Asian grocery stores carry frozen coconut meat. That would work. Cheers!
Cynthia wrote on June 14, 2016
Substitute the Braggs for Coconut Amino; Great taste without all the salt.
Susan wrote on June 14, 2016
Hi, Cynthia, Braggs actually has about three times as much sodium as the coconut aminos. Coconut aminos has 113 mg in 1 teaspoon while Braggs has 320 mg per teaspoon. Cheers!
Loretta Stuart wrote on February 15, 2016
Today in Delanco, NJ – its cold and snowing. A good day to make soup. I made this and it came out amazing. The coconut gave a nice texture and it was not oily like soups made with vegetable oil.
Cat wrote on January 22, 2016
I found this soup to be waaayyyyyyy too salty for my taste. I will be cutting the Braggs down to 4 tbsp instead. Other than than, we LOVED it. Makes for a good cry poured over rice the next day (for those of use who go by a strictly raw diet).
Very tasty, thank you.
Bridget G wrote on October 2, 2016
I’m not a ‘raw’ food eater but am interested in the idea. Can you tell me, do you actually eat raw rice in curries or does it really need cooking? I just can’t imagine it is at all edible in its raw state.
Susan wrote on October 2, 2016
Personally, I would never eat raw rice. It would be very difficult to digest and also, since it was probably heat processed to dry, it isn’t raw anyway. I have seen many people soak wild rice to eat it “raw” but what they don’t understand is that wild rice is not raw because it has to be parched over high heat when it is harvested. Beans are another thing that shouldn’t be eaten raw. Lentils and a few other beans can be sprouted but not everything is made to be consumed raw. We promote a high raw diet, not a 100% raw diet. Cheers!
Blaice wrote on December 20, 2017
I am not a raw eater exclusively by any means, I eat WFPB with my wife, and have so for a few years now. I wanted to comment and give you my commendations for not condeming legumes and grains and informing people on the importance of not eating some of these foods raw or just merely soaked.