Spicy Bok Choy Soup with Mushrooms and Cashew nuts
2 votes

This recipe is long in the starting blocks: Finished text, photo finished. However, we didn’t like the photo, that’s why we had to wait with the publication… for a long long time… It’s already been 1 year But better late than never! We have revised the recipe now and made it less complicated.

Pak Choi is a dish we both enjoy, the flavor is outstanding, raw or cooked! The slight taste of mustard is very interesting.

If you want no spiciness, you can leave out the chili peppers completely, optional you can serve chili at the table – according to taste. However, one should’t forget that chili does’t unfold its flavor immediately, specially dried chili. In addition, we hardly use any salt for cooking anymore, we only add some on top right before eating – if at all. You get used to it and get to know the natural flavors of ingredients. It is said that the body needs an average of only about 3 weeks to accustom to use a small amount of salt – it’s worth it!

Total Time: 30 Minutes
Prep Time: 15 Minutes
Cooking Time: 15 Minutes


... for 2 servings
300 g bok Choy
250 g mushrooms
400 ml coconut milk
400 ml vegetable broth
50 g cashew nuts
garlic cloves
red chilli
1 tsp garam masala
1 tsp curry powder (hot)
1 tsp black peppercorns
 coconut oil


  • 1
    Wash all Veggies, peel garlic and halve, cut chili and Pak Choi in rings, halve mushrooms
  • 2
    Sauté garlic and chilli with Garam masala and curry powder in a saucepan over medium heat with little coconut oil for 3 minutes
  • 3
    Add peppercorns, cashew nuts, coconut milk and vegetable broth and just cook shortly
  • 4
    Let it simmer for another 5 minutes with the mushrooms, stirring occasionally
  • 5
    Gently add Pak Choi and simmer for 3 minutes

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