Ginger LemonGrass Soup

Not sure of the exact measurements, usually just eye ball it... but here we go.

3 cups chicken broth
1 tbsp fresh grated ginger
1/2 cup cherry tomatoes, sliced
1/4 cup sliced fresh mushrooms
1 can baby corn
2 tbsp asian chili sauce (sriracha)
1/4 cup chopped up baby bokchoy
5 tbsp lemongrass paste, = about half a tube (gourment gardens... its all we have around here, but it 1tsp=1tsp of fresh)

Mix all ingredients except for bok choy and tomatoes together in slow cooker and cook on low for 5-6 hours. Add tomatoes and bok choy for last 20-30 minutes.

OR

Heat olive oil over medium heat in a medium sauce pan, saute mushrooms for 4-5 minutes, add bok choy and tomatoes, saute another 1-2 minutes, add all other ingredients, lower heat and simmer for 20 minutes.