• 1 tablespoon grated ginger
• 2 cups chopped bok choy
• 1/4 cup chopped fresh basil leaves
• 2 cups stock or water
• 1 can (48 oz., more or less) tomato juice
• 3-4 tablespoons soy sauce
• 1 cup bean sprouts
• 1/2 cup coconut milk
• 2 tablespoons lime juice

Method

Cook the ginger, bok choy, and basil in the stock or water in a medium stockpot for 10 minutes. Add the tomato juice, soy sauce, and bean sprouts and cook another 10 minutes. Add the coconut milk and lime juice and serve.

Makes 6-8 servings.

Contributor: Junior Trimmer

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