Thai Coconut Soup with Bok Choy & Mushrooms Recipe
April 15, 2019
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Ingredients: 1 tbsp coconut oil (or your choice of oil) 1 tbsp freshly minced ginger 10 oz cremimi mushrooms - thinly sliced 1 tbsp Season with Spice’s Thai BBQ Seasoning 1/2 tsp Season with Spice’s Turmeric Powder, or more to taste 2 1/2 cups vegetable broth, or water 12 oz package of firm silken tofu – cut into small cubes 1/3 cup to 1/2 cup coconut milk Sea salt to season (I used our Sweet Ginger Sea Salt) 4-5 bunches of baby bok choy – thinly sliced Method: Heat coconut oil in a pot or large skillet, over medium fire.
