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Asparagus in Coconut Broth
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Asparagus and Bok Choy in a Spicy Coconut Basil Broth

Fresh spring asparagus and crisp bok choy are simmered in a light and spicy coconut basil broth loosely based on a Thai green curry.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Thai
Keyword: Bowl, Spicy, vegetarian
Servings: 3 servings

Ingredients

curry paste

  • 1 bunch scallions
  • 1 bunch basil with stems, set a few leaves aside
  • 20 fresh Thai chiles
  • 2 limes zest only, save juice
  • 2 inches ginger
  • 5 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • salt and pepper

dish

  • 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 juice, sliced basil and the fried tofu.