Thai Chicken Coconut Soup

4 teaspoons peanut oil 2 skinless, boneless chicken breast -- thinly sliced
4 cloves garlic, thinly sliced 1 onion, thinly sliced
2 tablespoons grated fresh ginger root (or dried) 2 cups bok choy, shredded (green leaves only)
1/4 cup chopped lemon grass (just the stalks) 4 cups water
2 teaspoons crushed red pepper 1 (10 ounce) can coconut milk
1 teaspoon ground coriander 1/4 cup fish sauce
1 teaspoon ground cumin 1/4 cup chopped fresh cilantro

In a large pan that can accommodate your soup heat your oil. Stir in your garlic, red pepper, ginger, coriander, lemon grass and cumin and cook until softened and fragrant (2-3 minutes). Next stir in chicken and onion and stir for about 5 minutes. Add bok choy and allow to wilt. It will seem like a lot at first, but it wilts down. Stir in coconut milk, water, cilantro and fish sauce. Simmer until your chicken is cooked through, about 30 minutes. Garnish with cilantro. You could also add vermicelli noodles.