The idea for a leek and bok choy soup came about after a Sunday morning trip to the farmer’s market where I had bought some big fat leeks and a bunch of bok choy. I love leeks in soups and was planning on making a leek soup with potatoes or cauliflower, but this time decided to try using bok choy for a lighter variation.
When I think of bok choy it reminds me of Asian flavors and I thought why not make a leek and bok choy soup with Asian and Thai herbs and spices? However I didn’t have any Thai seasonings at hand so I improvised and made the soup with coconut milk and fresh herbs from my garden – herbs such as basil, mint, and cilantro. I added tofu for extra substance and the end result was a deliciously light and creamy soup. Coconut milk adds a lovely creaminess to the soup and the herbs bring a wonderful freshness to the dish. The entire family loved it!
Leek and Bok Choy Soup
- 3 leek stalks dark leaves removed and white and light green parts finely cut.
- 9 bok choy bunches finely cut
- 2-4 garlic cloves finely minced
- 1 inch piece of ginger finely minced or grated
- 10 sprigs of fresh cilantro finely cut
- 5 mint leaves finely chopped
- 5-8 basil leaves finely cut
- 2 limes
- 2 green chilies for some heat and flavor. You can remove the seeds if you want to keep the soup mild.
- 1 block of extra firm tofu (optional). Tofu gives the very light soup some substance making the soup more filling. Or try it with chicken cooked the way you like and cut into chunks for the soup.
- Ramen Noodles or any other noodles of your choice like vermicelli or udon (optional)
- 1 tsp sugar
- Red chili flakes (optional)
- 1 can coconut milk
- 4 – 5 cups vegetable broth or water
- In a large pot heat 2 tbsp oil and sauté garlic and green chilies for a few seconds. Add the leeks and cook leeks for a couple of minutes until the leeks become tender and bright green.
- Next add the cut bok choy and fresh ginger. Add salt, sugar and chili flakes if using. Cover and cook vegetables for 5 minutes until all the bok choy is tender.
- Next add vegetable broth, can of coconut milk, tofu and all the herbs. Stir gently so as not to break the tofu.
- Continue cooking for an additional 5 minutes until the soup starts to bubble. At this point add noodles if using and cook in the broth for a few minutes longer.
- Turn the stove off. Add juice of 2 limes and stir in. Soup is ready.
- Serve soup with garnish of fresh herbs and Asian hot sauce such as Siracha.