Thai Coconut Soup

I snapchat most of my cooking these days, because I am an uncreative trend follower and would like to torment everyone with videos of what I’m making. But here is a non-video version of what I’m doing in the kitchen.

 This recipe is a mix of this recipe and this one, because I wanted more veggies, and then a few random additions because I am terrible at following directions.


  • 1-2 tbl fresh ginger
  • 2(+) cloves garlic
  • 1 onion – diced (red would be great, but HEB was out so we had white)
  • 1 red bell pepper – diced
  • bok choy  (I just used a whole baby one)
    • chop into one-inch strips, separating the fibrous stalks from the delicate green ends.
  • Cilantro (add as much as you possibly can)
  • Juice of a lime
  • 2 cans coconut milk
  • 1 ‘can’ (just use the coconut one, measuring cups are overrated) vegetable stock
  • 1 (small) can tomato paste
  • 2 tbl red curry paste
  • 1 bag of rice (we’re lazy and use the boil in a bag kind so I really have no measurement)
  • Shrimp (optional)

The obvious conclusion from this list is I do not measure things, and no idea how many ounces are in a can and I’m not taking the time to go look.


  1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  2. If adding shrimp: Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  3. Cook garlic, onion and bell pepper to a stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute
  4. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
  5. Add the stalks of  bok choy, set aside leafy ends
  6. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes
  7. Add rice and shrimp (I ran out of space in the pot and made everyone add them separately, so plan better than me)
  8. Serve with lime juice, cilantro, and leafy ends of bok choy


 I make no promises this is anywhere near authentic, just that its good.






*let’s all ignore that this is literally almost 2 months late, okay? Okay.*

June was strange. June was exams and meetings and planes and work. June went from 60 degrees to 100 degrees.

2 out of my 3 exams were in June, so the first 2.5 weeks were really just lost to books, notes and too much time in the library. But of course, that was consistently interrupted by meetings, activities, and requests for ‘Alex Please Fix This’. To illustrate, here is a photo of me absolutely losing it in the rain while holding dropping a container of bagels. Probably actually a good illustration of most of my life.

I flew back to Texas on a Tuesday, and I feel like it has been a week, not 6. Between friends, family, cross-Texas road trips every weekend, and work (so much work) time has flown by. But June was nice. It ended a school year and started summer, so the stress of exams is quickly lost to the joy of sunshine and live music and late nights sitting in the driveway with friends I don’t get to see 9 months of the year.