Curry Rice Soup with Tofu and Bok Choy

To a large soup pot, add olive oil, onion, and garlic over medium heat. Stir for 3 minutes to soften the onion, then add curry powder. Stir curry powder for 1 minute until it is fragrant, then add coconut milk and stock. Bring soup to a simmer and cook for 10 minutes to reduce it slightly, stirring as you go.

Add bok choy and tofu cubes to the soup. Stir for 3 minutes to soften the bok choy and heat the tofu.

Stir in rice. Taste the soup and add salt to your preference. Bring soup back to a simmer before serving. Garnish with lime wedges or cilantro if you’d like.