3 TBSP oil
1/2 cup onion, finely chopped
1/2 cup red bell pepper, thinly sliced
1/2 cup carrot, finely chopped
1 cup mushroom, chopped
1 head baby Bok choy, stemmed and roughly chopped
2TBSP minced fresh ginger
1 TBSP minced fresh garlic
5 cups vegetable broth
1 can unsweetened coconut milk
Salt and crushed black pepper to taste
Cilantro, lime wedge and bean sprouts for garnish
Heat pan over MED-HIGH heat. Add oil to pan. Add onion, bell pepper, and carrot; cook 5 minutes, until veggies start to soften. Add mushrooms, and Bok choy stems, cook 5 more minutes, stirring occasionally, until mushrooms are golden.
Stir in ginger and garlic and cook 2 minutes, until aromatic. (If adding)
Add broth, coconut milk, Kevin's Natural Foods Lemongrass Basil Sauce, salt, and crushed black pepper. Bring to a boil. Stir in Bok choy leaves, and gently simmer soup on MED-LOW heat for 15 minutes, uncovered.
Garnish with bean sprouts, lime wedges and cilantro and serve hot.