• April 23, 2021

This soup is easily customizable to please your palate. If you don’t like spicy food, feel free to cut back on the hot chillies or even skip them altogether, for instance. And if you prefer as heartier soup, add some cooked whole grains or 100% buckwheat noodles just before serving.


    • 6 cups/1.5 litres Light Vegetable Broth 
    • 1 (4-inch/10cm) piece lemongrass, crushed
    • 2 (¼-inch/1cm) slices fresh ginger
    • 1 garlic clove, crushed
    • 4 cups/400g thinly sliced bok choy, napa cabbage or other Asian greens
    • 3 cups/225g sliced shiitake mushroom caps
    • 2 shallots, cut lengthways into thin slivers
    • 1 or 2 serrano or other small hot chillies, de-seeded and thinly sliced
    • 1 cup/110g grated carrot
    • 2 cups/300g cherry tomatoes, quartered
    • 3 spring onions, chopped
    • 2 tablespoons apple cider vinegar
    • 2 teaspoons Dr Greger’s Special Spice Blend , or to taste
    • ¼ cup/4 tablespoons chopped fresh coriander or Thai basil


    In a large pot, combine the Light Vegetable Broth, lemongrass, ginger and garlic. Bring to the boil, then lower the heat to low, cover and simmer for 20 minutes. Strain the broth through a sieve and discard the aromatics.

    Return the broth to the large pot and bring to the boil. Add the bok choy, mushrooms, shallots, chillies and carrot. Lower the heat to low and cook for 5 minutes. Stir in the tomatoes, spring onions, apple cider vinegar and Dr Greger’s Special Spice Blend. Simmer until hot, about 3 minutes. Taste and adjust the seasonings, if needed. Garnish with coriander and serve hot.

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