Step 1

In a food processor, place all the ingredients for the curry paste and pulse until it resembles a thick salsa. Store in the refrigerator until you are ready to use it for the soup. It should be good for up to a week.

Step 2

Heat a pot with one tablespoon of canola oil over medium-high heat. Add the onions and cook until softened, about five minutes. Add the potatoes and carrots, toss together, and cook for five minutes to slightly heat the vegetables.

Step 3

Add the vegetable broth. Bring to a boil, then reduce the heat to have the liquid at a simmer. Place the lid slightly ajar and simmer for 20 minutes. Add the curry paste and coconut milk and mix well.

Step 4

Add the bok choy and simmer for an additional five minutes or until the bok choy is softened. Serve in a bowl with cooked rice or udon. Top with chives.