1. Pour broth into pot and bring to a simmer
2. Remove top leaves and hard core of the lemon grass, roughly chop
3. Slice ginger into 4 large pieces
4. Put ginger, garlic, lemongrass, jalapeno, garlic and cilantro stalks into broth and simmer for 4 minutes
5. Remove the ends of the bok choi and cut the bok choi in half
6. Add the chicken to the broth and simmer for 4 minutes
7. Add bell pepper, bamboo, green onion, lime juice and bok choi and cook for further 2 minutes
8. Add coconut milk and stir all ingredients of soup together
9. Add chopped cilantro and serve
Serve soy sauce and fish sauce on side
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