- 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
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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.
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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.
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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.
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Plunge in the mushrooms and leave to continue simmering for another 10 minutes, or until the mushrooms are cooked.
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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.
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To serve, ladle broth into two bowls, top with seared bok choy, a sprinkle of hemp seeds and a drizzle of hemp seed oil.