Asparagus and Bok Choy in a Spicy Coconut Basil Broth
May 20, 2016

The Instagram that beckoned me to the market.
Asparagus and Bok Choy in a Spicy Coconut Basil Broth
- Paste
- 1 bunch Scallions
- 1 bunch Basil (set a few leaves aside)
- 20 Fresh Thai Chiles
- 2 Limes (zest)
- 2 inches Ginger
- 5 cloves Garlic
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- Salt and Pepper
- Other
- 1 bunch Asparagus (chopped)
- 2 stalks Baby Bok Choy (sliced)
- 12 ounces Firm Tofu (cubed)
- 2 cans Coconut Milk
- 2 tablespoons Soy Sauce
- cooked brown rice
Instructions
- Mix the paste ingredients in a food processor along with some oil. Blend until smooth.
- In a large frying pan, saute the tofu on high heat to brown on all sides. Remove from pan and allow to cool on a paper towel.
- Saute the paste for 3 minutes, stirring to avoid burning.
- Add in the asparagus, bok choy, coconut milk, and soy sauce. Mix well.
- Simmer until the veggies are tender.
- Serve over brown rice and top with lime, sliced basil and the fried tofu.