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Radiant Bok Choy Soup

This revitalizing soup is full of antioxidants and anti-inflammatories, teaming up the nutrient-dense Bok Choy with turmeric, the golden child of medical researchers and nutritionists alike.

Serves 4-6


  • 1 (5 ct) bag Jade Baby Shanghai Bok Choy
  • 2 Tbsp coconut oil
  • 1 Tbsp powdered turmeric
  • 1 tsp salt (or to taste)
  • 2-inch knob of ginger
  • 2 cloves garlic
  • 2 (13 oz) cans of organic coconut milk
  • 2 limes
  • Several cremini mushrooms
  • A handful of enoki mushrooms
  • 1 cup diced tofu


Slice the Bok Choy in quarters lengthwise.

Heat the coconut oil in a heavy soup pot and sauté the turmeric and salt for 1-2 minutes, stirring constantly.

Peel and slice the ginger paper thin, or mince it. Peel and mince the garlic. Add the ginger and garlic to the turmeric and sauté another 1-2 minutes.

Add the coconut milk to the pan, along with 2 cups of water. Add the juice of one lime, stir to combine, and heat the soup to a simmer.

Thinly slice the cremini mushrooms, and then add both types of mushrooms to the soup, along with the Bok Choy. Simmer gently for 5 minutes, just until the vegetables are barely tender.

Add the tofu, heat through, and serve immediately, with lime wedges on the side. Each person can squeeze a lime wedge over his or her soup, as desired.