Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons yellow curry powder
  • 1 brick tofu, cubed
  • 4 heads baby bok choy, thinly sliced
  • 1 can coconut milk
  • 2 cups vegetable or chicken stock
  • 2 cups cooked rice (a great use for leftovers!)
  • salt, to taste
  • lime wedges and cilantro, optional, for serving

Instruction

  • To a large soup pot, add the olive oil, onion, and garlic over medium heat. Stir for 3 minutes to soften the onion, then add the curry powder.
  • Stir the curry powder for one minute until it is fragrant, then add the coconut milk and stock. Bring the soup to a simmer and cook the mixture for 10 minutes to reduce it slightly, stirring as you go.
  • Add the bok choy and tofu cubes to the soup. Stir for 3 minutes to soften the bok choy and heat the tofu.
  • Stir in the rice. Taste the soup and add salt to your preference. Bring the soup back to a simmer before serving. Garnish with lime wedges or cilantro if you'd like.
  • Enjoy!