Soup: Thai Chicken Soup

By Dski

Ingredients

• 2 teaspoons peanut oil
• 2 cloves garlic, thinly sliced
• 2 tablespoons grated fresh ginger root 1/4 cup chopped lemon grass
• 2 teaspoons crushed red pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 skinless, boneless chicken breast halves - cut into thin strips
• 1 onion, thinly sliced
• 2 cups bok choy, shredded 4 cups water 1 (10 ounce) can coconut milk
• 1/4 cup fish sauce
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

In a large saucepan over medium heat, heat peanut oil.

Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes.

Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes.

Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes.

Stir in water, coconut milk, fish sauce and cilantro.

Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.