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Sweet & Spicy Coconut Curry Soup

1

Ingredients

  • olive oil
  • salt
  • ½ white onion, sliced
  • 1 stock of celery, rough chopped
  • 1 tsp Stingin’ Hot Chili Garlic Sauce
  • ¼ cup curry powder
  • 2 cups of vegetable stock
  • 4 mini potatoes, sliced
  • 1 carrot, sliced
  • 1 parsnip, sliced
  • 1 sweet potato, peeled and cubed
  • 1 can of coconut milk
  • 1 tbsp soy sauce
  • 2 heads of bok choy, quartered
  • Juice from 2 limes
  • olive oil
  • salt
  • ½ white onion, sliced
  • 1 stock of celery, rough chopped
  • 1 tsp Stingin’ Hot Chili Garlic Sauce
  • ¼ cup curry powder
  • 2 cups of vegetable stock
  • 4 mini potatoes, sliced
  • 1 carrot, sliced
  • 1 parsnip, sliced
  • 1 sweet potato, peeled and cubed
  • 1 can of coconut milk
  • 1 tbsp soy sauce
  • 2 heads of bok choy, quartered
  • Juice from 2 limes
2

Method

  1. Saute onions and celery in a large soup pot over medium heat with ¼ cup of olive oil for 2-3 minutes.
  2. Add 1 teaspoon of Stingin’ Hot Chili Garlic Sauce, and continue to saute
  3. Add curry powder and continue to saute for 2-3 minutes.
  4. Add chicken and stock, potatoes, carrot, parsnip, and sweet potato. Allow to come to a boil then add coconut milk.
  5. Let soup simmer for 20-25 minutes or until the veggies are tender. Add lime juice, taste for salt and season to taste.
  6. While the soup is simmering, make a chili oil by combining 1 teaspoon of Stingin Hot chili garlic sauce with ¼ cup of olive oil, and soy sauce.
  7. Brush bok choy with chili oil, season with salt and sear in a hot pan for 2-3 minutes a side.
  8. Ladle soup into a bowl and top with seared bok choy.
  9. Extra coconut milk, chili oil, green onion, cilantro, or lime all are great optional garnishes. Enjoy!
  1. Saute onions and celery in a large soup pot over medium heat with ¼ cup of olive oil for 2-3 minutes.
  2. Add 1 teaspoon of Stingin’ Hot Chili Garlic Sauce, and continue to saute
  3. Add curry powder and continue to saute for 2-3 minutes.
  4. Add chicken and stock, potatoes, carrot, parsnip, and sweet potato. Allow to come to a boil then add coconut milk.
  5. Let soup simmer for 20-25 minutes or until the veggies are tender. Add lime juice, taste for salt and season to taste.
  6. While the soup is simmering, make a chili oil by combining 1 teaspoon of Stingin Hot chili garlic sauce with ¼ cup of olive oil, and soy sauce.
  7. Brush bok choy with chili oil, season with salt and sear in a hot pan for 2-3 minutes a side.
  8. Ladle soup into a bowl and top with seared bok choy.
  9. Extra coconut milk, chili oil, green onion, cilantro, or lime all are great optional garnishes. Enjoy!
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