Garlic, ginger, lemon grass, chilli, coriander and cumin flavour this Thai-inspired coconut milk soup with chicken and bok choy. Don't eat the lemongrass or kaffir leaves, they are for scenting the dish. In other recipes for this, the chicken is cooked alone in the coconut milk and then all added together after. Note: 2g equals 1 teaspoon.
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 fresh coriander. Simmer until chicken is thoroughly cooked and flavours are well blended, 30 minutes.