Adrienne s Tom Ka Gai

2 teaspoons peanut oil

2 cloves garlic, thinly sliced

2 tablespoons grated fresh ginger root

¼ 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

¼ cup fish sauce

¼ 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.