A delightful and creamy Thai-inspired chicken soup with a hint of coconut and aromatic spices.
Prepare the lemongrass by bruising it with the back of a knife to release its aroma.
Bruising the lemongrass helps release its essential oils, enhancing the soup's flavor.
In a large pot, combine the coconut milk, lemongrass, ginger, fish sauce, soy sauce, palm vinegar, lime leaves, and red chili paste. Bring to a gentle simmer.
Simmering the ingredients together allows the flavors to meld beautifully.
Add the chicken breast to the pot and let it cook until tender, about 15 minutes.
Cut the chicken into smaller pieces for quicker cooking and easier serving.
Add the mushrooms and bok choy to the pot, cooking for an additional 5 minutes.
Ensure the vegetables are evenly distributed for consistent cooking.
Stir in the bean thread noodles and let the soup stand for 5 minutes to soften the noodles.
Cover the pot while letting the noodles soften to retain heat.
Serve the soup hot, garnished with fresh cilantro.
Add a wedge of lime on the side for an extra burst of freshness.
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