Coconut-Lime Broth with Chinese Long Bean, Bok Choy + Sticky Purple Rice



I had a sincere craving for a bright, citrusy, coconut broth based soup so I came up with this solution. I’m still rubbing my belly after today’s lunch and I really wanted to share this recipe.
The beauty of this recipe is that you can easily customize it to incorporate your favorite veggies. I used two of my favorites here, Chinese long bean and boy choy. The long beans have a really good snap/crunch and the bok choy is just a nice, juicy green. I love them both. You can also try adding in radishes, carrot, mushrooms, peas…

Like with anything else, you should be constantly tasting your food to check for necessary adjustments. This broth is very simple, but it takes a nice balance of flavors to get it right. The fish sauce will give you the umami, the lime juice will brighten it up and the honey adds a little sweetness. Start with adding my suggested amounts of each and then go on tasting from there. 

-4cups/32oz chicken or vegetable stock: Homemade is always best, but you can find good quality stock in the grocery store.
-1 (13.5oz) can of *good quality* coconut milk: If you shake the can and don’t hear any liquid slosh around, it’s good to go.
-1-3 Tbsp fish sauce: I suggest you season to taste, but I like to be sure that my broth is nicely seasoned. 

-2 Tbsp honey: There needs to be a bit of sweetness in this broth. Adjust to your taste. 

1 Tbsp olive oil
Juice from 1-2 limes
4 garlic cloves, crushed
2-4 jalapeños, sliced into thin rings
Fresh mint
Fresh cilantro (thin stems, as well)
1 bunch scallion, sliced thin
1 bundle bok choy, sliced thin
2 cups Chinese long beans, cut into 1inch pieces. If you don’t have long beans available, fresh haricot vert works as well.
Purple/Forbidden Black rice cooked to package instructions


Heat the olive oil to medium in a soup pot. Add the crushed garlic cloves and allow them to get a little color. Add the stock and let it come to a simmer. Once the stock is warmed through, whisk in the coconut milk. Let the mixture come to a boil, then reduce to a simmer. 

Add the fish sauce, lime juice and honey; adjust to your taste. Once the broth is where you would like to be, add in the jalapenos and let the broth simmer for another 10 minutes. Add the long beans and bok choy to the broth and let them simmer for 2 minutes. After the 2 minutes, turn off the heat.

To serve, scoop a nice heap of cooked rice into your bowl, top with scallion, then ladle your soup in the bowl around the rice. Finish it off with fresh cilantro + mint. Enjoy the hell out of it.