Straightforward Asian Soup

I love cooking Thai at home, but sometimes find the lengthy ingredients lists quite fatiguing. Here is my own soup that captures the feeling of Hot and Sour Soup (without the Hot, unless you want it), with things quite easily kept in the pantry or fridge, and nothing esoteric.

*Straightforward Asian Soup*

In 2 T. oil, saute:

a small onion, diced
5-6 carrots, peeled and sliced.

Once they have settled in comfortably, add:

lots of fresh grated ginger (use the Microplane!)
2 pressed garlic cloves

and continue to saute til everything is nice and fragrant.

Add:

1 box chicken broth
and bring to a boil, then turn down to a simmer.
Cover and allow to simmer for 20 minutes or until carrots are just tender.

Coarsely chop:

1 head bok choy.
Add to soup, cover, and let simmer about 5 minutes or until tender enough.

Stir in:

juice of one lime
1/4 c. Tamari sauce
1 c. cooked rice (if you have some sitting around)

Optionally, you may add:

cooked shrimp
cooked chicken, chopped
red pepper flakes

Don't forget--this recipe is just a starting point. I can completely imagine fancying this up with cubed winter squash, coconut milk, curry powder, etc. But the bare bones above is good enough!