If you love Thai flavors, coconut milk, shiitake mushrooms and bok choy, then you'll love this soup! It was the perfect dish to demonstrate at the outdoor kitchen at the Atlanta Botanical Garden this past weekend. The weather was rainy and cool - perfect for a warming bowl of delicious flavors.
I highlighted lemongrass from the edible garden. To give the audience a sense of it's wonderful flavor, I passed the stalks around so that everyone could smell the wonderful lemony aroma that gets imparted into the soup. If you're new to lemongrass, check out this great "how-to" video from The New York Times to learn how to easily extract the flavor, peel & mince. Lemongrass is not the only powerhouse of flavor in this soup. Thai green curry paste is another star ingredient - it's a paste made from green chiles, garlic, lemongrass, galangal, salt, shallots and kaffir lime that you can make fresh or purchase in a small jar.
- 2 teaspoons organic canola oil
- 1 cup diced onion
- 1 celery stalk, diced
- 1-2 medium bok choy, stalks and leaves separated and sliced
- 1 cup sliced shiitake mushrooms
- 2 cloves garlic, minced
- 1 ½ inches ginger, minced
- 2 stalks lemongrass, root end trimmed and 1 or 2 outer layers discarded, minced
- 3 tablespoons green curry paste
- 1 can (13.5 oz) coconut milk
- 1 1/3 cups low sodium chicken broth
- 1 cup diced cooked chicken
- 1/2 teaspoon sea salt
- 2 teaspoons fish sauce
- 1 lime
- 1/3 cup roughly chopped cilantro
- Cooked rice noodles or rice
- Heat oil in a large pot. Add onions, celery and bok choy stems. Sauté until starting to soften, about 5-6 minutes. Set bok choy leaves aside.
- Add mushrooms. Sauté for another 1-2 minutes.
- Add garlic, ginger, lemongrass and green curry paste. Sauté 30 seconds.
- Add bok choy leaves, coconut milk, broth, cooked chicken & salt. Bring to a simmer.
- Finish soup with fish sauce and juice of ½ lime.
- Cut the remaining lime into wedges.
- Place cooked rice noodles or rice into a bowl and ladle soup over top. Garnish each bowl with fresh cilantro & a lime wedge for each guest to squeeze overtop at the table.
Recipe Developed by: Chef Ashley R. Van Cise, RDN, LD