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1/2 Tbsp. Cooking Oil
1/2 pound Bok Choy, stems trimmed
1/2 stalk Lemongrass
2 Limes, juiced
2 Scallions, trimmed and sliced thinly
2 Tbsp. Fresh Thai Chili, sliced thinly
2 cup Coconut Milk
2 cups Chicken or Vegetable Stock
2 ounces Ginger, peeled and grated
4 ounces Mushrooms, trimmed and sliced (Cremini, Trumpet and/or Oyster would be delicious here!)
Pepper to taste
Salt to taste
In a medium sauce pan over a high flame, heat the oil until hot. Add the mushrooms and ginger and stir for 3 minutes, until slightly tender. Add the bok choy and season with a pinch of salt. Continue stirring for another 3 minutes, until the bok choy is slightly wilted.
Crush the lemongrass and add it to the pot along with the chili, coconut milk and stock. Stir to combine and bring to a boil. Add the lime juice and reduce to a simmer for 10 minutes. Divide between 2 bowls and garnish with the scallions.
