Bok choi soup

She's back! (Doing laundry, weeding, going through a pile of snail mail and a bunch of electronic mail, washing and re-filling the hummingbird feeder. ETC!) Here is something to keep my garden converts busy.

Tabor's Bak choi soup

Heat about 2 teaspoons curry powder, two or three star anise and 1/4 cup chopped onion in a little oil in a dutch oven or medium to large saucepan. Do not over-heat or burn spices.

Add to this:

One quart chicken broth, a bunch of chopped fresh basil, a dash of chili pepper (or lots depending on taste), some freshly ground nutmeg, salt to taste, a huge bunch of chopped bok choi, and any other vegetable that you like (edamame, edible podded peas or frozen peas come to mind). When the bak choi is tender add one half can of coconut milk (stir to blend fats and milk - you can add the whole can if you are not into good health). Heat gently until steaming. (This is also good if you add fresh oysters or small parts of cooked chicken, but is not necessary.) Add water or white wine to taste. Wine can curdle the milk so do not add too much. You can try to find the star anise and remove since it is not edible.

Serve with fresh basil, fresh bean sprouts, and/or fresh cilantro for toppings and perhaps some nice warm garlic bread.

Eat slowly as I do not know when I will have time to get back here!