Needed for 4 cups:
• 300 g bok choy
1/2 red chilli
• 1 clove of garlic
• 1 teaspoon coriander, ground
• 2 tsp turmeric
• 2 tablespoons of oil for frying
• 130 g peanut butter
• 1 liter of water (vegetable stock)
• bouillon powder
Cut the bok choy roughly, but keep a few green strands. Cut the chili pepper as fine as possible. Fry the bok choy in the oil over high heat for 2 minutes. Add the garlic and the pepper strips. Now the ketoembar (coriander seed) and the turmeric (turmeric powder). Stir fry a little longer. All those beautiful scents that are now being released. It’s still cold outside, add some grated ginger too.
Add the water (or vegetable stock), salt and stock powder (grr) to taste. Stir the peanut butter into the soup and cook for 8 minutes. Just before serving, put the held-back strings of Pak choi green in the soup.
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