¼ cup unsalted butter
1 pound white and cremini mushrooms, cut into quarters
1 head bok choy, chopped
4 green onions, sliced
2 tablespoons minced garlic, or more to taste
8 slices fresh ginger, quartered
¼ cup lime juice
7 cups chicken broth
½ cup chopped fresh cilantro
Heat butter in a stockpot over medium heat. Add mushrooms, bok choy, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice, then cook and stir just until lightly browned, 2 to 3 minutes.
Increase the heat to medium-high. Pour in chicken broth and bring to a boil. Reduce the heat to low and simmer until vegetables are soft, about 5 minutes.
Ladle into bowls and top with cilantro.
