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Spicy Vegetable Soup with Coconut Milk and Chili

1 bok choy, base removed and chopped

1 graffiti eggplant, peeled and diced

1 cup cilantro

1 shallot, peeled and diced

1 TBSP furikake flakes or seasoned sesame seeds

1 cup spinach

3 medium carrots, peeled and chopped

2 stalks celery, chopped

1 package silken tofu

1 container low sodium vegetable stock

1 can organic coconut milk

1 can water chestnuts

Juice of 1 lime

1/4 cup low sodium tamari

4-6 TBSP Momofuku chili crack or 2-3 TBSP chili-infused oil (use less and add to taste)



Place all of your vegetables, stock, coconut milk and half the chili crack/oil to a large stock pot.


Cook over high heat for 22 minutes.



Add the lime, and Tamari and taste. Add more lime, Tamari and chili seasoning as needed.


Garnish with cilantro leaves, bean sprouts and a lime wedge. Serve hot.

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