Bok Choy Mushroom Thai Curry Soup
2 servings 40 minutes
Vegan, Plant-Based
Ingredients
2 small bunches of Organic Bok Choy
5 medium-size Cremini Mushrooms
2 large Organic Yellow peppers
1 cup unsweetened Coconut Milk (canned)
1 tbsp Ginger powder
1 tbsp Curry Powder
1 tbsp Turmeric Powder
1 tbsp Black Pepper
¼ cup Extra Virgin Olive Oil
Lime (optional)
1 Pack Brown Rice Noodles
Preparation
Wash off all the produce and dry with a clean dish towel
Chop up bok choy, mushrooms, yellow peppers. Place all in a pot and add in extra virgin olive oil. Stir and cook on low to medium heat for 3 mins.
Then add in the unsweetened coconut milk, spices, and black pepper. Stir all together. Cover and then cook on low to medium heat for 30minutes. Open and stir occasionally.
Remove from heat and stir before serving.
Place in your favorite bowl and squeeze some lime in it you like.
Enjoy !!
Notes
Leftovers
Store in an airtight container in the fridge for up to 48 hours.
Other Vegetables You Can Use
Kale
Snap Peas
Broccoli
Cauliflower
Spinach
Shopping Tips
When shopping for mushrooms they should always look fresh and smell good. Avoid mushrooms that look shriveled, darkened and wet. Buy them close to when you are going to eat them. The best way to store them is whole in a paper bag so excess moisture that evaporates from the mushroom seeps into the paper. These keep them from drying out too quickly. Or you can leave them in the original packaging they came in until you plan on eating them.
When shopping for bell peppers look for ones that feel firm, glossy color and no wrinkles or bumps. The best way to store them is placing them in a mesh produce bag to keep them from getting moist. Then, put the pepper in the refrigerator’s vegetable drawer.
Eat well. Feel good. Be happy.
💚 Melissa
Please comment below if you tried this recipe. Share a picture on Instagram, tags us @wellnesswithmissy.
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