This revitalizing soup is full of antioxidants and anti-inflammatories, teaming up the nutrient-dense Bok Choy with turmeric, the golden child of medical researchers and nutritionists alike.
Slice the Bok Choy in quarters lengthwise.
Heat the coconut oil in a heavy soup pot and sauté the turmeric and salt for 1-2 minutes, stirring constantly.
Peel and slice the ginger paper thin, or mince it. Peel and mince the garlic. Add the ginger and garlic to the turmeric and sauté another 1-2 minutes.
Add the coconut milk to the pan, along with 2 cups of water. Add the juice of one lime, stir to combine, and heat the soup to a simmer.
Thinly slice the cremini mushrooms, and then add both types of mushrooms to the soup, along with the Bok Choy. Simmer gently for 5 minutes, just until the vegetables are barely tender.
Add the tofu, heat through, and serve immediately, with lime wedges on the side. Each person can squeeze a lime wedge over his or her soup, as desired.