Ingredients
Method
- Heat coconut oil in Dutch oven over medium heat until shimmering. Add bok choy stalks and cook until softened, about 3 minutes. Stir in ginger, curry paste, and lemon-grass and cook until fragrant, about 1 minute. Stir in broth, coconut milk, and fish sauce, scraping up any browned bits, and bring to simmer. Reduce heat to medium-low, partially cover, and cook until flavors meld, about 15 minutes.
- Stir in shrimp, return to simmer, and cook until opaque throughout, about 3 minutes. Off heat, stir in bok choy leaves and let sit until wilted, about 2 minutes. Stir in lime juice and sesame oil. Season with salt and pepper to taste. Top individual portions evenly with cilantro before serving.