Coconut Bok Choy Spicy Soup

SERVES 4

What you need

• 4 cups thinly sliced bok choy
• 6 TBS Braggs Liquid Aminos, divided
• 4 TBS sesame oil, divided
• 1 ½ cup thinly sliced mushrooms
• 1 TBS Copra’s coconut nectar
• 3 strips of Copra’s coconut meat
• 2 ½ cups of water, include water from Copra's coconut meat in measurement
• ½ tsp cumin
• ½ tsp turmeric
• 11-inch piece ginger, peeled and chopped fine
• 1 tsp chili garlic sauce
• Himalayan salt and pepper to taste

step by step

1. Toss bok choy with 3 TBS Braggs Liquid Aminos and 2 TBS sesame oil. Dehydrate at 115 degrees for 1 hour.
2. Toss mushrooms with remaining braggs, sesame oil and Copra’s coconut nectar. Let marinate for at least one hour.
3. Place Copra’s coconut meat, coconut water in high-speed blender. Blend until the mixture starts to feel warm.
4. Add cumin, tumeric, ginger, chili garlic sauce, salt and pepper. Blend until combined.
5. Remove to bowl, stir in bok choy and mushrooms. Re-heat gently if desired.

*Adapted from Rawmazing

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