1 tablespoon coconut oil
10 oz button mushrooms, cleaned, sliced
1 inch knob fresh ginger, grated
1 large clove garlic, minced
1/2 teaspoon ground turmeric
1 13.5-oz can unsweetened coconut milk
2 cups chicken or vegetable broth
1 tablespoon Thai chili sauce, or to taste
Sea salt, to taste
5 bunches baby bok choy, sliced
1 heaping cup chopped, cooked chicken (or chickpeas, or diced tofu)
Juice from half a lime, or to taste
Handful chopped cilantro
- Heat the oil over medium heat in a soup pot. Add the mushrooms and season with salt. Cook, stirring frequently, until most of the liquid has evaporated and mushrooms start to brown, about 5 minutes. Add the ginger, garlic, and turmeric and cook for 1 minute.
- Add the coconut milk, broth, chili sauce, bok choy, and chicken (or other protein.) Season with salt. Bring to a simmer and cook for 5 minutes. Stir in the lime juice and cilantro. Taste and add more salt or lime juice as needed.
- Note: you could serve this over some cooked rice or rice noodles