Asian greens and lots of adzuki beans are bathed in a Thai-inspired broth that’s laced with coconut milk.
1 | Heat coconut oil in large pot over medium heat. Add shallots, and sauté 5 minutes, or until beginning to brown. Add garlic, ginger, and salt; cook 3 minutes, then stir in turmeric. Add chiles, lime leaves (if using), lemongrass, coconut milk, and 21/2 cups water; bring to a boil over high heat. Cover pot, reduce heat to low, and simmer 30 minutes.
2 | Remove and discard chiles, lime leaves, and lemongrass. Add beans to pot, and return to a simmer. Stir in leek, and simmer 2 minutes more, or until tender. Add bok choy, watercress, ginger juice (if using), tamari, and coconut sugar; stir well, and cook 1 minute more. Season with salt and pepper, if desired.