A delightful Thai-inspired soup with a creamy coconut base, perfect for a cozy meal.
Heat some oil in a large saucepan over medium heat.
Use a neutral oil like vegetable or canola for a clean flavor.
Add the garlic, ginger, lemongrass, coriander, cumin, and chili to the saucepan and sauté until fragrant.
Stir constantly to prevent the spices from burning.
Add the chicken and onion to the saucepan and cook until the chicken is no longer pink and the onion is translucent.
Cut the chicken into bite-sized pieces for even cooking.
Stir in the bok choy and cook until it starts to wilt.
Separate the bok choy leaves from the stems for even cooking.
Pour in the water, coconut milk, and fish sauce. Bring to a simmer and cook until the chicken is fully cooked and the flavors meld together.
Simmer gently to avoid curdling the coconut milk.
Serve the soup hot, garnished with fresh herbs or a wedge of lime if desired.
Fresh cilantro or Thai basil makes a great garnish.
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