Baby Bok Choy + Shiitake Red Curry Soup

Alright y’all. This is it. I bet right about now you’re having some serious soup envy, but SOUPer news friends… I’m sharing this recipe with you so you can easily make this amazing Baby Bok Choy + Shiitake Red Curry Soup too!

The base of this delicious soup consists of red curry paste and vegetable stock. Now if you’re like me, you’ve never cooked with red curry paste before and I think you’ll be shaking your head at why the heck not! It’s so fragrant and flavorful, it really has crept up on my list of favorite condiments. The amazing thing about red curry paste is- because it’s so flavorful in itself, you don’t really need to add many other spices to this soup. So not only is it yummy, it also will make your soup life a life a little easier. Let’s take a closer look at what abundant goodness I added in this soup and how easy it is to throw together, shall we?!

So I know it looks like there is a lot going on here, and there kind of is, but I promise it’s one of the least complicated recipes (just how I like all my recipes). I re-created this Baby Bok Choy + Shiitake Red Curry Soup as my own version of Lauren Caris Cooks’ Coconut Curry Ramen Noodles with Marinated Mushrooms. She was giving me a serious case of soup envy, so I wanted to jump right in and create a similar soup staple. So in my version, we have:

⤐ shiitake mushrooms
⤐ crispy tofu
⤐ baby bok choy
⤐ coconut milk
⤐ red curry paste
⤐ edamame noodles
⤐ onion
⤐ vegetable stock
⤐ vegetable potstickers
⤐ cilantro + sesame seeds (for garnishing)

 

 

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Now the potstickers are really a great addition, but if you can’t find them, this soup would be just as delicious without them. I mean, I have 3 hungry guys to feed over here (my hubby, my dad, and my son!) so I wanted to “beef” it up a bit.

note: there was no beef involved at.all lol

And if you’re a mushroom fan already, these marinated shiitake mushrooms are gonna knock your socks off! They might be my favorite part of this Baby Bok Choy + Shiitake Red Curry Soup, so don’t skip ’em. And if you cannot find edamame noodles, any rice noodles will do. The baby bok choy was super easy because it easily fits in the bowls, but you could also get the mama bok choy and simply cut into bite-sized pieces. Ok! Ok! Let’s just get to the recipe already!

Leave a comment below and don’t forget to tag @HealthyLittleVittles on Instagram! As always…

 

 

 

 

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Baby Bok Choy + Shiitake Red Curry Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 8-16 oz marinated shiitake mushrooms, (see below)
• crispy tofu, (see below)
• 6 cups vegetable stock
• 1/4 cup red curry paste
• 1 onion
• 14 oz can coconut milk
• 1 head baby bok choy
• 1 package rice/bean noodles

Crispy Tofu

• 1 block firm/extra firm tofu
• 1-2 tbsp sesame oil
• salt + pepper

Mushroom Marinade

• 8-16 oz shiitake mushrooms
• 1/3 cup liquid aminos
• 1 tsp fresh ginger, (alternatively you can use ground ginger, but I really recommend the fresh!)
• 1/2 tsp curry powder
• 1/2 tsp sriracha chili sauce
• 1 tsp maple syrup

Optional

• vegetable potstickers

Garnishes

• fresh cilantro
• sesame seeds
• ground coriander

Instructions

Marinated Shiitake Mushrooms

1. Combine all the marinade ingredients in a bowl and whisk to combine. Then add the mushrooms and toss to coat all the mushrooms with the marinade. Place in the fridge for about 30 minutes to an hour

Crispy Tofu

1. Drain and press your tofu (for about 15 minutes). Then dice into large chunks
2. Heat a large skillet to medium and add about a tbsp sesame oil to the skillet
3. Add your tofu to the skillet and sprinkle with salt and pepper. Fry this until the outside turns crispy and golden, flipping multiple times. When done, set aside

Soup

1. Meanwhile, heat a large soup/stock pot to medium heat. Add 1 tbsp sesame oil to the pot and then add the baby bok choy. Sautee for just a few minutes until it starts to soften, then remove from the pot and set aside
2. Next, add the diced onion (I like mine diced in large pieces for the soup) and a little more oil if needed. Sautee a few minutes until the onion starts to soften
3. Add the curry paste to the pot and stir to coat the onion and sautee until the onion becomes translucent (another few minutes)
4. Next, add the broth and coconut milk, stir to combine
5. Heat another medium skillet over medium heat. Add the mushrooms + marinade and grill them (I like to use my griddle pan) tossing frequently
6. Finally, while your soup is simmering, cook your noodles and potstickers according to package directions, drain and rinse

Assembly

1. Spoon some noodles into each bowl, add the bok choy and potstickers and then spoon some soup into each of the bowls. Finally garnish with mushrooms, tofu, sesame seeds, cilantro and then sprinkle some ground coriander over top!

Did you make this recipe?

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