Basic Ginger-Coconut Soup
If you’ve made a stir-fry the night before, you can use any leftover rice or rice noodles for this quick soup. You can even add leftover stir-fried vegetables to the basic ginger-coconut broth.
Veggie Type: Vegan
2 tablespoons peeled, julienned
1-c cup vegetable stock
( 1 14-1/2 ounce can)
2 teaspoons soy sauce
1/2 cup lite coconut milk
1 cup loosely packed baby spinach or thinly sliced baby bok choy
3/4 cup cooked rice or rice noodles
1 teaspoon toasted sesame oil
1. In a medium saucepan, combine ginger, stock, soy sauce, and coconut milk. Bring to a bowl, reduce heat, and simmer on low heat for 10 minutes.
2. Add spinach or bok choy and simmer until wilted, about 3 minutes. Add rice or noodles and heat through. Drizzle with sesame oil.
Makes 1 large or 2 smaller servings