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Bali Garden Soup

Erin Scott
  • minutes
  • Serves 4

INGREDIENTS

2 2/3 cups

Bok choy

8

Button mushrooms, large

1 1/3 cups

Carrots

1 1/3 cups

Corn kernels or sliced baby corn

4

large cloves Garlic

1 1/3 cups

Green beans

2 2/3 cups

Napa cabbage

1

Red or serrano chile pepper, spicy

4

Shallots

4

Tomatoes, small

1 1/3 cups

Turnips, slices

1

Yellow onion, medium

4 tsp

Tamari, gluten-free

1

Sea salt

1/3 cup

Coconut oil

1 cup

Cashews, raw

4 cups

Water

1 pound chicken breast (skin and bones removed), cut into bite-size chunks