I love the flavors of Thai food, and this recipe embodies those flavors without being too difficult to prepare. The Nourishing Ginger Soup Stock is especially delicious in this soup, though a basic vegetable stock or chicken stock will do. Fish, cooked chicken, shrimp, or tofu can easily be added to this soup if you desire. Unlike most soups, which improve with age, this soup tastes best immediately after it is made.
Ingredients
2 cups
vegetable stock
1 cans
coconut milk
1 small
onions
cut into crescent moons
6 cloves
garlic
crushed
½ teaspoons
crushed red pepper flakes
2 medium
carrots
cut into matchsticks
1 medium
red bell peppers
cut into matchsticks
1 medium
zucchini
cut into half moons
2 cups
thinly sliced
bok choy
½ cups
cilantro
chopped
1 teaspoons
sea salt
