1 medium zucchini, cut in half lengthwise then sliced
2 cups thinly sliced bok choy leaves or cabbage leaves
½ cup chopped cilantro
Sea salt or Herbmare, to taste
Place the vegetable or chicken stock into 4 quart pot. Add the coconut milk, red chilli flakes, crushed garlic, onion, carrots, and red bell pepper. Simmer for 15 minutes, covered, or until the vegetables are just tender.
Add the zucchini and simmer 5 minutes more. Remove pot from heat and add the sliced bok choy leaves, cilantro, and salt. Garnish with extra red chilli flakes if desired.