1. Put all the components for the chili paste into a blender and process until the mixture is thick and resembles salsa. Put it in the fridge and wait for it to be ready to use; it will keep for about a week. 🥣🌶️
Preparing Soup:
One tablespoon of canola oil should be heated in a saucepan over medium-high heat. Proceed to sauté the onions until they become tender, which should take around 5 minutes.
After 2 minutes of stirring, add the carrots and potatoes and continue cooking for 5 more minutes to heat the veggies thoroughly.
Toss in the vegetable stock and heat until boiling. Turn the heat down to low and simmer for 20 minutes while keeping the cover slightly ajar.
After that, mix in the coconut milk and chili paste well.
After 5 minutes of simmering, add the bok choy and continue cooking until it becomes quite soft.
Toss in a bowl with some rice or udon noodles, then top with some chopped chives. 🌾🌱
Ready in 15 minutes | 35 minutes in the oven | 4 servings
