Thai Tom Yum Soup - cooking recipe

Ingredients

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

Preparation

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.
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.
Stir in water, coconut milk, fish sauce and coriander. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.