Spicy Coconut Soup with Bok Choy and Mushrooms

Looking for a fast and healthy weeknight meal? This recipe for spicy coconut soup takes less than 30 minutes from start to finish.

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
2 ½ cups vegetable broth
½ cup coconut milk
5 heads baby bok choy, thinly chopped (approximately 2 cups)

View the full recipe at Coco Treasure Organics →