The ingredients are beautiful in themselves, falling into a palette of zesty flavorful greens that make up the backbone of flavors, along with the less assertive but luminescent whites of the onion, mushrooms, baby bok-choy, chunks of chicken and coconut milk
The soup gets its beautiful salmony color from the chili and red curry pastes. I was happy to discover them in new smaller 4 oz sizes, which is perfect for someone who cooks Asian food only occasionally.
The only trouble you might have is finding a stalk of lemongrass. I found mine hanging out all by itself in a bin shoved against the corner of one of the produce shelves, looking a little worse for wear. It has a unique flavor so it's worth it if you can locate it, but don't worry if you can't find it.
Put the chicken stock and water in a soup pot, along with the onion, ginger, stalk of lemongrass and sliced hot peppers. Simmer over medium low heat for about 15 minutes. Add the coconut milk, pastes, fish sauce, chicken, mushrooms and bok choy. Let it simmer for another 15 minutes until the vegetables are just tender. Add the lime juice, cilantro and salt to taste. Remove the lemongrass and serve.