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.
Jacque wrote on April 10, 2014
Delicious! The best cold soup I have ever had. I replaced Bragg’s with organic Tamari and I only used 3 TBS of soy sauce with 2 tbs of sesame seed oil for the marinating the bok choy and mushrooms. I also did not use any sugar or salt. It still turned out perfect. My favorite part of the soup is the heat left over from the chili garlic sauce. Merci Susan!
Rose Wignall wrote on March 19, 2014
This was absolutely delicious! Thanks so much!!!
Helen wrote on March 15, 2014
Fantastic soup! I agree that Ina’s description is right on! I made this the first time because I had a coconut on hand and then shared it with my trainer and food coach – she went ballistic over it. I made it again without the fresh coconut using a can of coconut cream instead and it was still delicious. This recipe is indeed a winner. Thank you Susan – you’re incredible.
Susan wrote on March 15, 2014
Thank you, Helen!
Indira wrote on March 10, 2014
Today was my first try at this soup.. It came out great!!! I used ghost pepper. 😉 I stumbled onto your site via Pinterest a few days ago and love it !! I recently had a baby and can’t wait to lose these extra pounds.. Thank you for sharing your story and love for healthy food … Be blessed 🙂
Deborah wrote on March 5, 2014
I was disappointed. The blended that I used did not cause the coconut flesh to liquify and I didn’t know that I should have strained it. The grittiness was TOO much and made it unpalatable. Didn’t like the flavor either, but would have been able to eat it if not for the grittiness. Thumbs down on this one for me. 🙁
Susan wrote on March 5, 2014
You bring up a good point, Deborah. If you don’t have the right equipment to make a recipe, the results can vary widely. Did you use a young thai coconut? It’s also really important to blend long enough. Cheers!
Suezie wrote on March 1, 2014
This was absolutely amazing! LOVED it. I used coconut milk instead of fresh coconut meat, (didn’t have any). Substituted Coconut Amino Acids as had no Braggs. Thank you!!!
Cherise W wrote on February 26, 2014
This was my very first raw dish… First time with a coconut too!!! It was absolutely delicious. Your website and recipes definitely have me excited about what’s possible when you go raw.