Spicy Coconut Soup with Bok Choy and Mushrooms

November 05, 2017

191

Of all life's simple pleasures, a delicious bowl of hot and spicy coconut soup on a cold winter night is one of the most soul-satisfying.

4 8-oz servings

1 tablespoon unrefined organic extra virgin coconut oil
1 tablespoon minced ginger ( divided in half )
10 ounces approximately shitake mushrooms cleaned and thinly sliced ( substitute cremini if you don't like shitakes )
1 teaspoon salt
½ teaspoon turmeric
1 teaspoon paprika
½ teaspoon red pepper flakes
2½ cups vegetable broth
½ cup coconut milk
5 heads baby bok choy, thinly chopped ( approximately 2 cups )

Directions:

Heat organic extra virgin coconut oil in a large pot over medium heat. Quickly sauté half the ginger in the heated oil until it becomes fragrant—about 30...

See the full directions on my site

Nutritions

Calories
677

Sodium
5629mg
234% DV

Fat
42g
65% DV

Protein
16g
33% DV

Carbs
109g
37% DV

Fiber
42g
170% DV