Tom Ka Gai

• 2 teaspoons peanut oil
• 2 garlic cloves, thiny sliced
• 2 tablespoons freshly chopped coriander
• 2 tablespoons grated fresh gingerroot
• 2 teaspoons crushed red pepper flakes
• 2 tablespoons chopped lemongrass
• 1 teaspoon ground cumin
• 2 boneless skinless chicken breast halves, cut into thin strips
• 1 onion, thinly sliced
• 2 cups bok choy, shredded
• 4 cups water
• 400 ml coconut milk
• 2 tablespoons fish sauce
• 1 teaspoon ground coriander

1. Heat peanut oil in a large saucepan over mediu heat.
2. Stir in garlic,ginger, lemon grass, red pepper, ground coriander and cumin and cook until fragrant, about two minutes.
3. Stir in chicken and onion and bring to boil, stirring until chicken is white and onion translucent, 5 minutes.
4. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes.
5. stir in water, coconut milk, fish sauce and chopped coriander.
6. Simmer until chicken is thoroughly cooked and flavours are well blended, about 15 minutes.

peanut oil, garlic, coriander, gingerroot, red pepper, lemongrass, ground cumin, chicken, onion, bok choy, water, coconut milk, fish sauce, ground coriander

Taken from www.food.com/recipe/tom-ka-gai-515526 (may not work)