Adrienne's Tom Ka Gai recipe

4 servings

2 teaspoons peanut oil

2 cloves garlic, thinly sliced

2 tablespoons grated fresh ginger root

1/4 cup chopped lemon grass

2 teaspoons crushed red pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

1 skinless, boneless chicken breast halves - cut into thin strips

1 onion, thinly sliced

2 cups bok choy, shredded

4 cups water

1 (10 ounce) can coconut milk

1/4 cup fish sauce

1/4 cup chopped fresh cilantro

In a large saucepan over medium heat, heat peanut oil.

Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes.

Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes.

Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes.

Stir in water, coconut milk, fish sauce and cilantro.

Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.