Thai Tom Yum Soup

• 2 teaspoons peanut oil
• 2 garlic cloves, thinly sliced
• 2 tablespoons ginger, grated fresh
• 4 tablespoons lemongrass, chopped
• 2 teaspoons red chili pepper flakes, crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 chicken breast fillet, boneless and skinless cut into thin strips
• 1 onion, thinly sliced
• 1/3 lb bok choy, shredded
• 3 cups water
• 240 ml coconut milk, one can
• 1/3 cup fish sauce
• 4 tablespoons coriander, chopped fresh

1. In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemongrass, red chilli, coriander and cumin and cook until fragrant, 2 minutes.
2. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in pak choi and cook until it begins to wilt, 5 to 10 minutes.
3. Stir in water, coconut milk, fish sauce and coriander. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

peanut oil, garlic, ginger, red chili pepper, ground coriander, ground cumin, chicken breast fillet, onion, bok choy, water, coconut milk, fish sauce, coriander

Taken from www.food.com/recipe/thai-tom-yum-soup-424480 (may not work)