4cups/32oz chicken or vegetable stock: Homemade is always best, but you can find good quality stock in the grocery store.
1 (13.5oz) can of *good quality* coconut milk: If you shake the can and don’t hear any liquid slosh around, it’s good to go.
1-3 Tbsp fish sauce: I suggest you season to taste, but I like to be sure that my broth is nicely seasoned.
2 Tbsp honey: There needs to be a bit of sweetness in this broth. Adjust to your taste.
1 Tbsp olive oil
Juice from 1-2 limes
4 garlic cloves, crushed
2-4 jalapeños, sliced into thin rings
1 bunch scallion, sliced thin
1 bundle bok choy, sliced thin
2 cups Chinese long beans, cut into 1inch pieces. If you don’t have long beans available, fresh haricot vert works as well.
Purple/Forbidden Black rice cooked to package instructions