🥥 1 can (14 oz) full-fat coconut milk
🥣 4 cups vegetable broth
🧄 3 cloves garlic (minced)
🧅 1 small onion (chopped)
🌶 1 small red chili or ½ teaspoon red pepper flakes (optional, for heat)
🥕 1 carrot (julienned or thinly sliced)
🍄 1 cup mushrooms (shiitake or cremini, sliced)
🥬 1 cup baby bok choy or spinach
🥛 1 tablespoon soy sauce or tamari (for umami flavor)
🍋 Juice of 1 lime (for brightness)
🌿 1 teaspoon grated ginger (fresh preferred)
🥄 1 tablespoon maple syrup or coconut sugar (for balance, optional)
🌿 ¼ cup fresh cilantro or Thai basil (for garnish)
🛢 1 tablespoon olive oil or coconut oil
Instructions
📌 1. Sauté Aromatics
- Heat oil in a large pot over medium heat.
- Sauté onion, garlic, and ginger for 2-3 minutes until fragrant.
- If using chili, add now for extra heat.
📌 2. Add Broth & Coconut Milk
- Pour in vegetable broth and coconut milk.
- Stir in soy sauce (or tamari), maple syrup, and lime juice.
- Bring to a gentle simmer.
📌 3. Add Vegetables
- Add carrots, mushrooms, and bok choy.
- Simmer for 10-12 minutes until veggies are tender.
📌 4. Adjust Seasoning & Serve
- Taste and adjust salt, pepper, or lime juice if needed.
- Ladle into bowls and garnish with fresh cilantro or Thai basil.
📌 5. Enjoy! 🍜
- Serve hot with steamed rice, noodles, or crusty bread.
