- ½ red onion sliced
- 500ml bone broth chicken or beef
- 250ml coconut milk
- 500g mushrooms assorted: enoki, shiitake, king oyster
- 2 bunches bok choy sliced in half lengthways
- 1 tbsp hemp seed oil
- hemp seeds sprinkle
- 2 tsp coriander seed (or ground coriander) or ground coriander
- 2 tsp cumin seed or ground cumin
- 6 lemon myrtle leaves
- 2-4 red chilies or to taste
- 1 stalk lemongrass root and tip trimmed, then chopped
- 4 cm piece ginger fresh, peeled and chopped
- 3 cm piece turmeric fresh
- 3 cloves garlic skins removed
- 2 limes zested and juiced
- 6 green onions sliced
- 2 tbsp coconut oil
- 1 tbsp coconut milk
- Sea salt and black pepper
Make the curry paste by placing all ingredients in a blender or food processor. You can also use a stick blender, just ensure the lemongrass and ginger are blended in.
Heat a spoonful coconut oil in a medium-sized pot over medium heat, add the onions and cook for a few minutes. Add in half the curry paste from above, and let sizzle in the pot for a few minutes until fragrant, just be careful not to burn.
Pour in the bone broth and coconut milk and bring to the boil. Reduce to a simmer and leave partially covered for 15 minutes. Season to taste with salt if needed.
Plunge in the mushrooms and leave to continue simmering for another 10 minutes, or until the mushrooms are cooked.
When just ready to serve, heat a skillet over high heat, sear the bok choy by placing them, cut side down on the hot pan until you get some nice browning.
To serve, ladle broth into two bowls, top with seared bok choy, a sprinkle of hemp seeds and a drizzle of hemp seed oil.