Thai Chicken Soup

• 4 cloves garlic
• One 2-inch-long piece fresh ginger
• 2 tablespoons extra-virgin olive oil
• 1 small onion, peeled and thinly sliced
• 1 medium red bell pepper, seeded and sliced
• 1 medium carrot, peeled and sliced
• One 6-ounce boneless chicken breast half, thinly sliced
• 15 ounces low-sodium chicken broth or stock
• One 15-ounce can coconut milk
• 4 heads baby bok choy, sliced
• A few leaves fresh cilantro
• 1 teaspoon crushed dried red chiles

1. Rub the garlic and ginger through a very fine grater or put them in a blender with a couple tablespoons of water and puree until smooth.
2. Heat the oil in a heavy-bottomed pot over medium-high heat and saute the ginger and garlic for 1 minute, or until the aroma fills the air.
3. Add the onion, bell pepper, and carrot to the pot and saute for 1 minute longer.
4. Add the chicken and cook for 5 minutes, turning the pieces 3 or 4 times as they begin to brown.
5. Add the chicken broth and coconut milk and bring the soup to a boil.
6. Add the baby bok choy and cook for 2 minutes, or until the bok choy is tender.
7. Transfer the soup to serving bowls and top with cilantro leaves and crushed dried red chiles.
8. Serve immediately.

garlic, ginger, extravirgin olive oil, onion, red bell pepper, carrot, chicken breast half, chicken broth, coconut milk, choy, cilantro, red chiles

Taken from www.cookstr.com/recipes/thai-chicken-soup (may not work)