Tom Ka Gai- Thai Coconut Chicken Soup

A favorite at our house!  Thanks to Leah for sharing a few years back!  

Prep time: One Hour
makes 4 servings (I double this)

2 T Olive Oil
1 onion, thinly sliced into half-moons
3 gloves garlic- minced
2 T grated ginger
1/2 t crushed red pepper
1 t ground coriander
1t ground cumin
1 stock of lemongrass
1/2 lb chicken breast
2-3 cups of water
1 can coconut milk
4 T fish sauce
1 large baby bok choy, sliced thin
1/4 a cup chopped Cilantro

Heal Oil over med heat.
Add Onion, Garlic, Salt.  Saute until Onion is transparent.
Add Ginger, Red Pepper, Coriander, and Cumin (cook 2 min)

Cut out core of lemongrass and chop tender section.  Add to pot along with other spices.  Keep remaining section of lemongrass.

Tenderize Chicken (I skip this because I don't have a meat pounder) and cut diagonally into thin strips.   Add Chicken to pot and cook until it is white on the outside. 

Stir in water, coconut milk, fish sauce, and lemongrass stalk.  Simmer until chicken is fully cooked. (about 10 minutes)

Add Bok Choy and Cilantro and simmer another 5 minutes. 

Enjoy!