Name: Pak soy soup with curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 1 clove Garlic; 200 g Carrot; 100 ml Coconut milk; 1 Tbsp Olive oil; 3⁄4 tsp Curry powder; 1⁄2 piece Pak choy; 375 ml vegetable broth

Simone van der Koelen

Lunch

Appetizer

Paleo

Vegetarian

Vegan

Sirtfood

Pak soy soup with curry

 Clean and chop the garlic. Grate the carrot and cut into small pieces. Cut the bottom of the bok choy and the hard core out. Cut off the thinner green leaves and set aside. Cut the white / green thicker stems into strips. 

 Heat the oil in a stockpot and fry the garlic in it. 

 Add the white parts of the bok choy, carrot and curry and fry for a few minutes. 

 Add the stock and coconut milk and bring to a boil. Turn the heat to low once it boils and let it simmer for about 15 minutes. 

 Cut the bok choy leaves into thin strips and add to the soup. Bake for 2/3 minutes. 

 Taste the soup and season with some extra salt and pepper before serving. 

Pak soy soup with curry

Pak soy soup with curry

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