16 Tbsp(s)
2 Tbsp(s)
8 ounce(s)
1 head
1 cup
1 tsp
1 tsp
16 Tbsp(s)
240 g
Put the coconut milk, stock, lime juice, and ginger in a deep skillet and bring to a simmer.
Add the shrimp and bok choy and simmer over low heat until shrimp is cooked through and bok choy is tender.
Serve in bowls topped with a bit of the broth and sprinkled with cilantro.
0 Servings Fruits / 12 Servings Vegetables
Calories: 393.8
Omega-6 / Omega-3 ratio: 1 : 1
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