2 Kaffir Lime leaves*optional (see notes above & use is similar to dried by leaf)
8ozbutton mushrooms *cut in 1/2 or 1/4's
1can coconut milk
4 cups chicken broth *32 oz container
1lbbaby bok choy *ends cut off
1/2bunchfresh cilantro *optional as a garnish
3stalksgreen onions*diced as a garnish
red chili pepper flakes*optional garnish
Cut and prepare chicken and veggies.
Prepare rice noodles following instructions on package.
Heat a medium sized stockpot over med/high heat. Add oil and sauté onions until sweating and lightly caramelized, about 4-5 mins. Add chicken and continue cooking for another 2-3 mins. In the center of the stockpot add the top layer of solids from the coconut milk with the curry paste, ginger, garlic and lemongrass. Continue cooking and stirring until sauce is bubbly and fragrant, about 2-3 mins. Stir in fish sauce, mushrooms, Kaffir lime leaves, remaining coconut milk and chicken broth. Bring to a boil, stirring often. Cook until mushrooms are desired tenderness. Turn off heat and stir in bok choy. Bok choy will cook quickly with the heat of the soup.
Once bok choy is desired tenderness serve. Garnish with cilantro, green onions and red chili pepper flakes.
*Please use as many organic ingredients as possible.*