2 tsp. peanut oil2 cloves garlic, thinly sliced 2 Tbsp. grated fresh ginger root ¼ cup chopped lemon grass 2 tsp. crushed red pepper or ½ sliced Poblano 1 tsp. ground coriander 1 tsp. ground cumin 1 chicken breast, in thin strips (or tofu!) 1 onion, thinly sliced 2 cups bok choy or other greens, shredded 4 cups water 1 (10 oz.) can coconut milk ¼ cup fish sauce ¼ cup chopped fresh cilantro

In a lg. saucepan over med. heat, heat oil. Stir in garlic, ginger, lemongrass, pepper, coriander & cumin. Cook until fragrant, 2 mins. Stir in chicken/tofu & onion; cook, stirring, until chicken is white (or tofu is warmed through) & onion is translucent, 5 mins. Stir in greens; cook until begins to wilt, 5 to 10 mins. Stir in water, coconut milk, fish sauce & cilantro. Simmer until chicken is thoroughly cooked & flavors are well blended, 30 mins.

From allrecipes.com, recipe submitted by Adrienne Barnett