Thai Tomato Soup
- 1 tbs 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 tbs soy sauce
- 1 cup bean sprouts
- 1/2 cup coconut milk
- 2 tbs lime juice
InstructionsCook 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.