12/29/2025
Red Thai Coconut Lemongrass and Ginger Soup with Chicken and Bok Choy
2 large chicken breast or 4 chicken thighs
2 tsp red Thai curry paste
Zest of a lime
Salt and pepper
For the broth
3-4 garlic cloves- minced
1 tsp minced ginger
2 tsp red Thai curry paste
1 can of coconut milk
2-3 lemongrass stalks
Salt and pepper to taste
Juice of 1 lime
1 package bok choy
1/4-1/2 c of chicken stock or broth
Toss chicken with oil, red Thai curry paste, lime zest, and salt and pepper. Cook in the air fryer until done.
Drizzle chili oil crisp over Bok choy and sear on both sides
For the broth
Add the coconut milk, red Thai curry paste, garlic, ginger, chicken broth, and lemon grass stalks to both. Bring to a boil then immediately turn down the heat. Simmer for 10-12 minutes on low-medium heat. Add salt and pepper to taste. You can also add 1 tsp of sugar to the broth. I added the drippings of the chicken but you can skip that step. Turn off heat. Squeeze half a lime or full lime. Taste and adjust seasoning if needed. If you want both thinner, use more chicken broth.
