INGREDIENTS

Turmeric Ginger Broth:

1 Tbsp Coconut Oil

2 cloves Garlic, minced

1 Tbsp fresh Ginger, minced or pureed

1 Lemongrass stalk, rough leaves removed & very finely sliced

1 tsp Navitas Organics Turmeric Powder

1/4 tsp Black Pepper

2 cups Water

1 1/2 cups Canned Coconut Milk

1 tbsp Coconut Aminos

Juice of 1 Lime, plus wedges

The rest:

2 tsp Coconut Oil

4 Baby Bok Choy, sliced in half lengthwise

2 medium Zucchini, spiralized

1/2 cup Sugar Snap Peas, chopped

1/2 cup Shiitake Mushrooms

6 small Radishes, thinly sliced

1 small Spring Onion, very thinly sliced

Cilantro, Fresh Basil and Lime Wedges, to garnish

DIRECTIONS

For the broth: Melt the coconut oil in a large pot over high heat for one minute. Stir fry the garlic, ginger and lemongrass in the coconut oil for another minute, or until very fragrant.
Sprinkle the Turmeric and black pepper into the pot and stir.
Add the water, coconut milk and coconut aminos. Squeeze as much juice from the lime into the pot as you can.
Reduce the heat and bring the pot to a simmer. Let sit for 20 minutes.
For the rest: Heat 2 tsp coconut oil in a skillet. Sear the bok choy (cross section side down) until golden brown marks appear. Remove the bok choy and distribute it between two bowls, followed by the zucchini noodles.
Lightly stir fry the sugar snap peas and shiitakes in the same skillet. Divide them between the bowls, followed by the radishes and spring onion.
If preferred, strain the lemongrass out of the broth. Pour it over the veggies in each bowl. Garnish with fresh herbs and lime if desired, then serve.

Makes 2 servings

Submitted by Angela Simpson of My Fresh Perspective