Sort ingredients
annat
QR Code
Listen
Pdf
Heat coconut oil in a pot or large skillet, over medium fire. Add half of the minced ginger and cook until aromatic, about 30 seconds. Add in sliced mushrooms and cook for about 4 minutes. When the liquid begins to evaporate, add in Thai BBQ Seasoning and turmeric powder. Stir to mix in.
Add in broth/water and tofu cubes, and bring it to a boil. Add in the remaining minced ginger. Lower heat to medium, and add in coconut milk. Stir gently to combine. Let cook for another minute. Season with sea salt. Taste, and adjust any seasonings to your taste. If you like the soup to be a richer consistency, just add in a bit more coconut milk.
Remove from heat. Stir in the bok choy to lightly wilt. Serve hot or warm.