*recipe from Dr. Ben Lynch’s book Dirty Genes

Serves 4 (although I tend to get a lot more servings out of it)

• 2 14-ounce cans of coconut milk ( full fat)
• 1 1/2 cups chicken broth
• 1/4 cup green curry paste
• 2 1/2 tablespoons freshly squeezed lime or lemon juice
• 1 tablespoon freshly grated ginger
• 1 pound chicken breast, sliced thinly, or 1 pound fresh shrimp, peeled
• 1 large carrot, cut in half and sliced into 1/4-inch half moons
• 2 stalks celery, sliced into 1/4-inch pieces
• 2 baby bok choy, chopped into 1-inch pieces
• 1/4 cup fresh cilantro, chopped, for garnish
• 1/4 cup fresh basil, chopped, for garnish

1.  In a pot over medium-high heat, whisk together the coconut milk, chicken broth, green curry paste, lime or lemon juice and ginger. Bring to a boil.
2. Add the chicken or shrimp. Cook, stirring occasionally, for 10 minutes, or until the chicken or shrimp is cooked all the way through.
3. Add the carrot and cook for 3 minutes. Add the celery and baby bok choy; then turn off the burner, cover the pot, and let the mixture sit for 3 additional minutes.
4. Divide the soup among four bowls and garnish with cilantro and basil.