Spicy coconut soup with bok choy and mushrooms

1. Heat organic extra virgin coconut oil in a large pot over medium heat. Quickly sauté half the ginger in the heated oil until it becomes fragrant—about 30 seconds. Add sliced mushroom and cook until they are softened. Add the dry spices and stir for a few seconds until ingredients are well incorporated.

2. Add broth and bring the soup to a boil. Stir in remaining ginger. Place heat on low and add 1/3 cup of the coconut milk. Taste the soup and adjust seasonings. If you like a creamier soup, add the remaining coconut milk. When heated through, remove soup from burner and add bok choy. The bok choy will wilt and “cook” in the hot liquid but will retain its fresh taste.